Using a food processor or blender, grind up chicken tenders and season with egg, parmesan, salt, pepper, onion powder, garlic powder, and paprika
Shape into half dollar sized pieces and place onto a pan. Freeze for about 30 minutes to give the nuggets some structure for frying
Mix the dry mix and wet batter, then take out the nuggets and place into the dry mix first, then wet batter. Fry at 350F for about 5 minutes
Note: If you want extra crispy nuggets, double fry (meaning fry for 5 minutes, place on warming rack while the oil gets back to 350F, then fry again for just a minute)
