Place the chicken in a food processor. Depending on the size of your food process you may need to work in batches. Process for 30 seconds or until small pieces form. Add the salt, pepper, garlic powder, onion powder and one egg. Blend until it forms a paste like consistency.

Line a baking sheet with parchment paper. Using wet hands, take a handful of blended chicken and shape into a nugget. Shape all of the nuggets and place the baking sheet in the freezer for 15 minutes. This will make it easier to coat the nuggets.

Add the cornstarch to a small bowl. In a large bowl, mix together the water, one egg, onion powder, garlic powder, mustard, pepper, salt and flour. You should have a thick but runny batter.

In a large skillet or deep pot, heat enough oil on medium-high heat to come 2” up the sides.

Coat each nugget with corn starch, shake off the excess and then coat in the wet batter. Let the excess wet batter drip off.

Carefully place the nugget in the heated oil and fry for 2-3 minutes per side. Remove the nuggets from the oil and drain on paper towel or wire rack for 3-4 minutes.

Deep fry the same batch of nuggets again for 5 minutes. This ensures that the chicken cooks all the way through without getting too dark and the batter will be extra crispy. Remove the nuggets from the oil and drain on a paper towel or wire rack.

Serve with dipping sauce of choice and enjoy!