Cube the chicken breast to 1 to 1 ¼ inch pieces.

Brine: (optional) If you wish to go ahead with brine, whisk together yogurt and salt in a bowl until smooth. Pour water and mix well. Add the chicken and brine overnight in the refrigerator or at least for 3 hours. Later drain completely.

To the chicken cubes, add ½ teaspoon each of garlic powder, garam masala or Italian herbs and black pepper to the chicken. Also add ⅓ teaspoon salt and mix well.

Add the rest of the seasonings to a bowl along with the flour. Mix well. (check step by step pictures)

Break one egg to a bowl and beat it well with a fork. Alternately you may use the brine.

Transfer the bread crumbs to another bowl. Arrange all the 3 bowls side by side - flour, egg & bread crumbs.

Dredge chicken in flour and then dip it in egg. Then coat in bread crumbs. Repeat this for all the chicken nuggets. Gently press down each nugget with your fingers so the bread coats it well.

Rest them for 10 mins. Meanwhile heat oil in a pan for deep frying.

When it has reached a temperature of about 350 degrees F, begin frying in batches, taking care not to overcrowd the pan. If you do not have a thermometer, gently drop a piece of bread crumb to the oil. If the oil is hot enough, it will rise.

Cook until chicken nuggets turn light golden brown on one side, then turn them carefully to ensure that both sides are thoroughly cooked & fried.

Remove them to a wire rack or a kitchen tissue.

Serve chicken nuggets hot with your favorite dip or sauce.

Place the chicken nuggets into the air fryer basket. Spray them with olive or avocado oil. Air fry them for 5 to 7 minutes at 400 F or 200 C.

Place the chicken nuggets on a prepared tray and spray oil. Bake them for 18 to 20 mins at 400 F or 200 C, turning the chicken once after 10 mins.