Preheat oven to 425F or air fryer to 400F.
Pat chicken very dry with paper towels. Put all of the chicken mixture ingredients into a food processor and blend until it forms a paste. (See picture above.)
Form chicken mixture into shape of preference, measuring a rounded tablespoon at a time. You should be able to get 33 nuggets out of this.
Set up your dredging station. Put cornstarch on one plate, egg and water mixture on another plate. Mix together all remaining ingredients (bread crumbs and seasonings) and place that in a third plate. Add cayenne to your bread crumb mixture if you wants spicy nuggets.
Dip each nugget into cornstarch and lightly press to make sure cornstarch covers the chicken. Shake off excess. (See picture above.)
Then, dip in egg mixture until just coated, and dip again into breadcrumb mixture and push into nuggets until evenly coated. Add to baking sheet or air fryer basket that has been greased with cooking spray.
Lightly coat both sides of nuggets with cooking spray. Bake for 10-12 minutes, flipping half way through, or air fry for 5-7 minutes, flipping half way through.
Make sure your chicken is at 165F before serving.