Place your chicken breasts on a cutting board and slice each one horizontally into three or four thin pieces, depending on thickness.

Lay each chicken piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they're about 1/4 inch thick and uniform.

Arrange three shallow bowls in a line: one with your flour mixed with salt, pepper, garlic powder, paprika, and onion powder; one with the beaten egg and milk combined; and one empty bowl for the final breaded nuggets.

Working one piece at a time, coat the chicken lightly in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, making sure it's fully coated, and finally roll it in the flour again for a double-breaded finish. Place each breaded nugget on your empty bowl or a clean plate.

Pour vegetable oil into your skillet to a depth of about 1/2 inch and heat it over medium-high heat until it reaches 350 degrees Fahrenheit.

Drop a tiny piece of breaded chicken into the oil to test the temperature; it should sizzle immediately and float to the surface in about 15 seconds.

Carefully place your breaded nuggets into the hot oil, working in batches so you don't overcrowd the pan. Fry each batch for about 3 to 4 minutes, flipping halfway through, until they're golden brown on all sides.

Remove each batch with tongs or a slotted spoon and place them on paper towels to drain excess oil. Let them cool for just a minute or two before serving.