In a food processor, add Boneless, Skinless Chicken Breast (3), Salt (1/2 teaspoon), and Egg (1). Process until the consistency becomes paste-like.
In a bowl, add Corn Flour (1 cup). Using wet hands, shape the chicken into nuggets and coat them in the cornflour. Shake off the excess and place on a tray.
In a large mixing bowl, add Water (1 cup), Egg (1), Yellow Mustard (2 tablespoon), Garlic Powder (1 tablespoon), Onion Powder (1 tablespoon), Ground Black Pepper (1 teaspoon), Salt (1 teaspoon), Corn Flour (1/2 cup), and All-Purpose Flour (1 cup). Whisk to combine.
Dip the chicken into the batter. Place on a tray lined with baking paper and freeze for 1 hour.
Heat up Canola Oil (to taste). Deep fry the first batch for 5 minutes.
Let chicken nuggets rest on a paper towel-lined plate for 4 minutes.
Deep fry nuggets for another 5 minutes, then transfer to a new paper towel-line plate to drain.
Serve warm with dipping sauces of choice.