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In a food processor or mixer, blend the chicken, 1 egg and salt until chicken resembles a paste.
Form the chicken into tablespoon sized nuggets.
Dredge the nuggets in cornstarch until fully coat. Set aside.
In a mixing bowl, mix the flour, seasonings, 1 egg and water. Mix well until a smooth batter forms.
Place a nugget onto a fork to dip it into the batter. Let excess batter drip off. I like to do five at a time.
In a saucepan or deep skillet, bring oil to 350°F.
Working in batches of 5, fry nuggets for 3 minutes or until nuggets are floating.
Remove nuggets with a slotted spoon and place on a paper towel lined plate for 1 minute.
Continue until all nuggets are done.
Return nuggets to oil for 2 more minutes to double fry.
Allow nuggets to slightly cool before eating.