1. Prepare the chicken mixture: Place the minced chicken in a large bowl. Add 1½ tsp Chef Easy Fried Chicken Seasoning (Mild), cornstarch and cold water. Mix gently until evenly combined and slightly sticky. 2. Shape the nuggets: Divide the mixture into approximately 8–10 portions. With slightly damp hands, gently shape each portion into a small, flattened nugget. 3. Freeze the nuggets: Arrange the nuggets on a parchment-lined tray in a single layer. Place in the freezer for approximately 30 minutes to firm up and make them easier to coat. 4. Prepare the coating: Prepare three shallow bowls. In the first bowl, combine the all-purpose flour with ¾ tsp Chef Easy Fried Chicken Seasoning (Mild). In the second bowl, beat the egg with 1 tbsp water. In the third bowl, add the plain or panko breadcrumbs. 5. Coat the nuggets: Remove the nuggets from the freezer. Lightly coat each nugget in the seasoned flour, dip into the egg mixture, then coat evenly with the breadcrumbs. Gently press the breadcrumbs onto the surface to help them adhere. 6. Heat the oil: Pour enough vegetable or canola oil into a frying pan to reach approximately ½ inch deep. Heat over medium heat to approximately 350°F (175°C). 7. Fry the nuggets: Carefully place the nuggets into the hot oil, leaving space between each piece. Fry for approximately 3–4 minutes per side until golden brown and crispy. Cook in batches if necessary to avoid overcrowding the pan. 8. Check for doneness: Ensure the nuggets reach an internal temperature of at least 165°F (74°C) at the centre. Cooking time may vary depending on the thickness of the nuggets. 9. Drain the nuggets: Remove the cooked nuggets from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. 10. Serve and enjoy: Serve immediately while hot and crispy with ketchup, barbecue sauce or your favourite dipping sauce.