Chicken Nuggets

Pat the boneless, skinless chicken breasts dry with paper towels, then cut them into bite-sized nugget pieces, approximately 2-3 cm each.

In a shallow bowl, combine the fresh bread crumbs, dried herbs, salt, and freshly ground black pepper.

Rub each chicken nugget generously with the vinaigrette or black olive paste, coating all sides evenly.

Working in batches, dip each coated chicken piece into the seasoned bread crumb mixture, pressing gently to ensure the crumbs adhere well on all sides.

Heat oil for frying in a deep pan or wok over medium-high heat until shimmering.

Carefully place the breaded chicken nuggets into the hot oil in a single layer, working in batches to avoid crowding the pan.

Fry the nuggets for 5-6 minutes, turning occasionally with tongs, until golden brown and cooked through.

Transfer the fried nuggets to a paper towel-lined plate to drain excess oil.

Serve the chicken nuggets hot with your choice of condiments.