Preparation
Step 1
Cube the chicken and grind it in a food processor until the meat turns into a paste. Transfer the meat slurry into a bowl, season with salt, parsley, oregano, onion powder, and pepper, and mix.
Step 2
Prepare the flour and eggs to coat the meat. Place the flour onto a plate, and whisk the eggs in a small bowl.
Step 3
Divide the chicken slurry into 34 ping pong ball-sized balls. Dip each ball of chicken into flour, then in eggs, then in flour once again. Once breaded, to make a nugget, flatten each ball by pressing down on it.
Step 4
Place as many nuggets in oil as possible, and fry them on each side for 4-5 minutes or until golden. As each nugget is done, transfer it to a paper-towel-lined plate.
