Chicken: Melt butter and chicken base. Place cubed chicken in bowl of a food processor. Add in salt, parsley, onion powder, pepper, butter mixture. Process to a fine paste.

Line sheet pan with oiled parchment. Using #40 disher, roll chicken mixture into balls, roughly 2 tablespoons each. Place on sheet pan, then flatted each one slightly. Put pan in freezer for 30 minutes just to firm them up for handling.

Heat oil in a non-stick skillet over medium-high heat.

Coating: Beat eggs in small bowl. Place coating ingredients on large plate and mix to combine. Dip chicken in egg, and then in breading. Put back on sheet pan.

To Cook the Nuggets: Fry the nuggets, in batches, for 4-5 minutes total, until golden brown and cooked through (165 degrees F). Drain on paper towels.

MJF Notes: 1-1/2 lbs chicken thighs made 20 nuggests using #40 disher. Use #50 disher for a bit smaller nuggets.