Cut the chicken breast into small pieces, about 2×2 cm, and marinate to taste - for example with spices and vegetable oil.

Crush the unsweetened corn flakes with a rolling pin into crumbs, not too fine.

Prepare three bowls: flour in the first, two beaten eggs with spices in the second, and the corn flake crumbs in the third.

Pour vegetable oil into a saucepan in a layer no more than 2 cm deep and heat it. Test with a skewer: bubbles should form around it.

Coat each piece of chicken first in flour, then dip in egg, then coat in the corn flake crumbs.

Deep-fry the nuggets on both sides until golden, then place on a paper towel to drain excess oil.