Combine the ground chicken, 2 eggs, 50 g fine breadcrumbs, 1 teaspoon garlic powder, salt, and optional black pepper. Let stand for 5–10 minutes.

With damp hands, shape into small, slightly flattened ovals. If the mixture is too soft to hold its shape, add 1–2 tablespoons of fine breadcrumbs gradually.

Beat the third egg in a shallow bowl. In a second dish, combine the coating breadcrumbs with paprika, ½ teaspoon garlic powder, and a pinch of salt.

Dip each nugget into the beaten egg, then coat in the breadcrumb mixture, pressing gently.

Heat oil in a skillet over medium heat. Fry the nuggets in batches for approximately 3–4 minutes per side, until golden and the center reaches 165°F (74°C).

Transfer to a paper towel–lined plate and serve warm.