In a food processor, take 4 slices bread (edges removed). Tear them into pieces as shown in the image. Blend them to make a powder. (Pro tip: Removing the edges of the breads does not make the nuggets hard).

Now, take 500 grams of boneless chicken, cut into smaller pieces, wash and strain them for about 6 to 7 minutes to dry. (Pro tip: Take chicken thighs for softer nuggets. However, chicken breasts are also recommended).

Now, in the food processor, put in the washed boneless pieces of chicken and then add 1 tsp of white pepper powder, 1 tsp of black pepper powder, 1 tsp of salt, 1 tsp of garlic powder, 1 tsp of onion powder, 1 chicken cube (optional), 2 tsp of soy sauce, 1 egg, and ¼ cup of milk to it. Blend them all into a smooth paste. (Pro tip: If you do not have garlic powder, you can use garlic paste and, if you do not have onion powder at home, take a small onion, grate it and squeeze it nicely before adding).

Now, grease your hands with oil and start shaping the nuggets. Shape them all and keep them aside on a tray for some time to set properly. (Pro tip: You can make 28 to 30 nuggets with 500 grams boneless chicken).

In the meantime, prepare the coating for the nuggets. In a separate bowl, crack 2, whisk them to make an egg wash. (Pro tip: Ideally, one egg is enough to coat 19 to 20 nuggets maximum).

In another bowl, take refined wheat flour (maida) as required and bread crumbs as required in another. Arrange them in one place. (Pro tip: Bread crumbs can be either store-bought or homemade).

Now, take a nugget and coat it nicely with the maida.

Then, dip it in egg wash. Use a fork to flip it and coat it nicely on both sides.

Finally, coat it with bread crumbs nicely from all sides.

Repeat steps 7, 8, and 9 to coat all the nuggets and keep them on a tray for about 5 minutes to set properly. (Pro tip: If you do not need frying all the nuggets, store it in a Ziplock bag in the freezer and thaw them before frying when needed).

In the meantime, heat an adequate amount of cooking oil in a kadai to deep fry the nuggets on a medium flame. When the oil is sufficiently hot, turn the flame to low and put in the nuggets into it one by one very carefully from one side not to splash hot oil on you.

Flip each nugget after a minute of frying using a pair of tongs or chimta.

Your tasty and crunchy homemade chicken nuggets are now ready to enjoy. Arrange them on a plate and serve them hot with dip made with mayonnaise, tomato ketchup, chili and mustard sauce.