Heat about 1 inch of vegetable oil in a large skillet or saucepan over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.

In a medium bowl, mix the flour with garlic salt and black pepper until evenly combined.

Place the beaten eggs in a separate bowl.

Dip each piece of chicken into the beaten egg, allowing any excess to drip off. Then press the chicken into the flour mixture, ensuring it’s well-coated. Shake off any excess flour.

Repeat this breading process with all the chicken chunks and arrange them on a plate.

Carefully lower the breaded chicken pieces into the heated oil in batches. Fry them for about 3-5 minutes per batch, turning occasionally, until golden brown and no longer pink in the center.

Use an instant-read thermometer to check doneness. The internal temperature should be at least 165°F (74°C).

Transfer the cooked nuggets to a plate lined with paper towels to absorb excess oil. Serve hot and enjoy!