Use your hands and a 1-1/2 tablespoon measure to shape the chicken mixture into nuggets and place on a parchment-lined baking tray. Freeze for 25 minutes.
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each chicken piece in flour, then egg, and coat with breadcrumbs.
Fry the nuggets in batches for 5-8 minutes, or until golden brown, flipping halfway through.