Take boneless and skinless chicken breasts and cut them into slices, making sure they are of equal thickness. This will help the nuggets fry evenly and get juicy and perfect in every bite.

Place the noodles in a ziplock bag. Close the bag. Using a wooden rolling pin, crush the noodles.

For an irresistible crispy crust, we will create a dipping station. In one shallow bowl, pour the flour seasoned with salt and spices. In another bowl, beat the egg until smooth.

In a deep saute pan or skillet, heat vegetable oil over medium-high heat. There should be enough oil to partially cover the cutlets. Once the oil is hot and shiny, carefully add the oil-covered chicken cutlets in batches, being careful not to overcrowd the pan. Fry the cutlets for 3-4 minutes on each side or until golden brown and crispy. Using a spoon, transfer the finished nuggets to a plate lined with paper towels to drain excess oil.