Slice your chicken breasts into small and even bite-sized pieces. Pat the meat dry with a paper towel before you start. This ensures the flour sticks to the chicken very well.

Put the flour in the first bowl and the whisked eggs in the second. Place the panko breadcrumbs in the third bowl with some salt. This provides the signature Gordon Ramsay organized profile.

Stir the garlic powder and smoked paprika into the white flour. This adds a savory herbal aroma to the very center of the nugget. Your kitchen will smell like a professional kitchen very soon.

Dip the chicken into the flour, then the egg, and finally the crumbs. Press the panko onto the meat so it stays on during the fry. Every piece should look very thick and fully covered.

Heat the oil in your large skillet over a medium heat. Place the nuggets in the pan for three minutes total time. Flip them once the bottom looks very golden and quite firm.

Take the hot nuggets out and place them on a paper towel. Let them sit for two minutes so the crust stays very crunchy. Serve them hot with a side of spicy honey mustard sauce.