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In batches, dredge cubes of halloumi into the flour, followed by the beaten eggs and finally the breadcrumbs, shaking off any excess after each coat.
Transfer prepared nuggets to a baking sheet lined with a cooling rack and repeat until all nuggets have been coated.
Place baking sheet in the refrigerator for at least 30 minutes and up to 12 hours (you can also freeze them at this time for a later use.
Pour 2 inches oil into a large skillet and preheat to 350˚F.
In batches, carefully add piece to the oil and fry for about 3 minutes on each side, until golden brown.
Using a slotted spoon transfer nuggets to a clean cooling rack lined baking sheet and lightly season with salt and pepper. Repeat until all nuggets have been fried.
Transfer all halloumi nuggets to a platter, garnish with fried basil (instructions below) and serve with warm or cold marinara sauce.