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Trim any excess fat or connective tissue from the chicken.
Cut the chicken into bite-sized pieces, roughly 1-inch cubes.
In a shallow bowl, add the flour.
In another bowl, whisk the eggs until smooth.
In a third bowl, combine panko breadcrumbs, regular breadcrumbs, Parmesan cheese, and seasonings (garlic powder, onion powder, paprika, salt, and pepper).
Lightly coat each chicken piece in flour, shaking off the excess.
Dip the floured chicken into the egg mixture, ensuring it’s fully coated.
Roll the chicken in the breadcrumb mixture, pressing gently to adhere.
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350-375°F.
Carefully place the breaded chicken pieces into the hot oil in small batches.
Fry for 2-3 minutes per side or until golden brown and the internal temperature reaches 165°F.
Remove and drain on a plate lined with paper towels.
Preheat your oven to 400°F.
Arrange the breaded chicken on a parchment-lined baking sheet.
Lightly spray the nuggets with cooking spray for a crispy finish.
Bake for 18-22 minutes, flipping halfway, until golden brown and cooked through.