Take 500 grams of boneless chicken and cut it into small, even-sized pieces.
In a bowl, mix 1 cup of all-purpose flour (maida), 1/2 teaspoon of red chili powder, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of garlic powder, and salt to taste.
In another bowl, whisk 2 eggs and keep aside.
Dip each chicken piece into the egg mixture, then coat it with the flour mixture, ensuring an even coating.
Heat oil in a deep frying pan or kadai over medium heat. The oil should be enough to submerge the nuggets.
Once the oil is hot, carefully place the coated chicken pieces into the oil and fry them until they turn golden brown and crispy. This should take about 5-7 minutes.
Use a slotted spoon to remove the chicken nuggets from the oil and place them on a paper towel to drain excess oil.
Serve the chicken nuggets hot with ketchup or your favorite dipping sauce.