THE NUGGETS

1. In a medium-small bowl, combine the ground chicken panko breadcrumbs, chicken bone broth, eggs, garlic powder, onion powder, paprika, sea salt, and freshly ground black pepper until the mixture achieves a smooth, thick paste-like consistency.
   • Alternatively, use a food processor to grind the chicken breasts with the panko breadcrumbs, chicken bone broth, eggs, garlic powder, onion powder, paprika, sea salt, and freshly ground black pepper until well combined and the mixture has a smooth, thick paste-like consistency.
2. Using a 1 Tablespoon cookie scoop, portion the meat mixture and arrange the scoops on a baking sheet or plate. Once all are scooped, dip your hands in water and gently shape each portion into a flattened nugget form of your choice, then set aside on a parchment-lined sheet pan. Repeat until all of the chicken mixture has been shaped into nuggets.
3. Chill them in the freezer for about 5-10 minutes (roughly the time it should take you to prepare the beer batter).
4. Make the homemade beer batter (or store bought)
5. When ready to fry, fill a frying pan to about ¼ to ½ inch deep with oil. Heat the oil to medium-high until it shimmers (or when it reaches 350°F).
6. Using a fork, carefully dip the chilled chicken nuggets into the beer batter, ensuring they are completely covered.
7. Gently lower 3 to 4 of the chilled nuggets into the hot oil. Allow the nuggets to cook for 3-4 minutes per side, turning once to ensure all sides are cooked and turn golden brown. Transfer them to a towel-lined plate or a cooling rack lined on a baking sheet to drain and cool.
8. Serve the nuggets warm with your favorite dipping sauces:
   • Paprika Mayonnaise
   • Homemade Ranch Dressing
   • Honey Mustard Sauce

THE BATTER

Make the beer batter according to the directions.