Place chicken breast chunks, torn bread pieces, peeled garlic cloves, and all spices into a blender or food processor.

Blend for 3–4 full minutes until the mixture is completely smooth, uniform, and paste-like with no visible chunks remaining.

Lightly grease a baking sheet or line with plastic wrap and transfer the blended chicken mixture onto it.

Using lightly greased hands or a greased spatula, shape the mixture into an even layer ½ to ¾ inch thick, then portion into individual nugget shapes.

Set up a three-bowl coating station — bowl one with all-purpose flour seasoned with salt and pepper, bowl two with beaten eggs (add turmeric here if using), bowl three with panko breadcrumbs (add a pinch of turmeric here too if using).

Coat each nugget one at a time — dredge in flour first, shake off excess, dip in beaten egg, then press firmly into panko until completely and evenly coated all over.

Heat neutral oil in a deep skillet over medium heat — not high heat.

Test oil readiness by dropping a pinch of panko in — if it sizzles steadily and turns golden within 30 seconds the oil is ready.

Fry nuggets in small batches for 3–4 minutes per side until deeply golden brown all over and cooked through to an internal temperature of 165°F.

Remove with tongs or a slotted spoon onto a wire rack or paper towel-lined plate to drain.

Serve immediately while coating is at peak crunch.