In a mixing bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, onion powder, dried oregano, and dried thyme.

In a separate bowl, beat the egg and then mix in the cold sparkling water. Slowly add the wet mixture to the dry mixture, stirring until you get a smooth batter. Let the batter rest for 5 minutes.

If desired, you can marinate the chicken pieces in your favourite seasoning for extra flavour. Otherwise, proceed with the next step.

Heat vegetable oil in a deep pan or pot over medium heat. The oil should be about 170°C (340°F).

Dip each piece of chicken into the batter, making sure it’s fully coated, and then carefully place it into the hot oil. Fry the chicken in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes or until the nuggets are golden brown and crispy.

Use a slotted spoon to remove the chicken nuggets from the oil and place them on a plate lined with paper towels to absorb any excess oil.

If you prefer, you can let the chicken nuggets proof for 30 minutes before frying. This can help create a lighter and crispier coating.

Serve the battered chicken nuggets hot with your favourite dipping sauces.