Wash and cut the chicken breasts into bite-size pieces.
Sprinkle the garlic powder, the paprika, salt as per your taste and the vodka and mix well. If this is kid-friendly, you can skip the alcohol altogether. Allow to marinate for at least two hours in the refrigerator however if you can prepare this and allow it to rest overnight, awesome!
In a hand blender, add the potato chips and the breadcrumbs and pulse until well-combined. Don’t pulverise it too much. It should remain coarse to feel.
Preheat your oven to 200°C (400°F)
Beat the eggs and keep aside. In another dish, keep the flour ready. Finally, in a third dish, empty your breadcrumbs and chips mixture from the blender.
Here’s a handy tip. I like to use my left hand for the dry ingredients and the right hand for the wet. Give the chicken a good mix and then take a piece and coat it with the egg. Then cover it with the flour and shake off the excess. Give the same piece a quick coat in the egg once more and then coat with the breadcrumbs mixture. Your chicken nugget is ready!
Coat all the pieces of chicken in this similar manner and place on a baking sheet lined with butter paper. Bake at 200°C (400°F) for 20 minutes or until golden brown. You might have to turn them over halfway.
Serve hot with a dipping of your choice.