Purée the Chicken: Chop the chicken breast into a very fine paste or pulse in a blender/food processor until it reaches a smooth, dough-like consistency.

Season the Meat: Transfer the chicken to a bowl and thoroughly mix in half of the paprika and garlic powder, along with salt and pepper.

Shape & Flash-Freeze: Use your hands to form the mixture into nugget shapes. Arrange them on a plate and freeze for 15 minutes to firm them up for easier handling.

Prepare the Dry Mix: In a medium bowl, whisk together the flour, cornstarch, and the remaining paprika, garlic powder, salt, and pepper.

Heat the Oil: Fill a large frying pan with oil and heat until it reaches 355°F (180°C).

First Coating (Dry): Remove nuggets from the freezer and dredge each one through the flour mixture until fully coated.

Create the Wet Batter: Pour the sparkling water into the remaining flour mixture and whisk until you have a smooth liquid batter (similar to pancake batter).

Second Coating (Wet): Dip the dry-coated nuggets into the liquid batter, ensuring total coverage.

Fry until Golden: Carefully place nuggets in the hot oil. Fry for 3–4 minutes per side until they are deeply golden-brown and crispy.

Drain & Serve: Remove the nuggets and pat dry with paper towels to remove excess oil. Serve hot!