Cut the chicken breast into bite-sized pieces and place in a bowl.
Put tortilla chips in a freezer bag and crush them into small pieces using a meat mallet or rolling pin, then transfer to a bowl.
Place flour in a separate bowl.
Whisk the egg in a bowl and season with salt, pepper, and paprika powder.
Heat oil in a deep pan or deep fryer over medium-high heat until hot and shimmering.
One at a time, coat a chicken piece in flour, then dip in the egg mixture, then coat with tortilla crumbs, pressing gently so they stick.
Carefully place breaded nuggets into the hot oil and fry for 5-7 minutes, turning occasionally, until golden brown and the chicken reaches 74°C / 165°F inside.
Remove with a slotted spoon and drain on paper towels.
Serve with dips, salad, and French fries if desired.
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