1. Cut the slice of bread into small pieces and place them in a bowl. Pour the milk over the bread and leave it to soak for 5 minutes.
2. Place the minced chicken, mustard, garlic powder, onion powder, paprika, turmeric, oregano, lemon juice, salt, pepper and softened bread in a large bowl. Mix well, add the olive oil and knead thoroughly until combined. Cover the bowl and refrigerate for 30 minutes.
3. Line a baking tray with non-stick baking paper.
4. Using a spoon, take approximately 20–25g of the mixture at a time. Gently shape it into a ball and then flatten it into the classic oval nugget shape. Place the nuggets on the prepared baking tray.

For the coating

1. Place the flour, beaten eggs and breadcrumbs in three separate dishes.
2. Coat each nugget first in the flour, shaking off any excess. Using two forks, dip it into the beaten eggs and then coat it in the breadcrumbs, pressing gently so that the crumbs adhere well.
3. Arrange the nuggets on the lined baking tray and bake in a preheated oven at 200°C for 10–12 minutes. Carefully turn them halfway through cooking and continue baking until golden, crispy and cooked through.
4. For an even crispier result, lightly brush the nuggets with olive oil before baking.
5. Alternatively, cook them in a frying pan
6. Heat a little olive oil or vegetable oil in a non-stick frying pan. Cook the nuggets over medium heat for 3–4 minutes on each side, until beautifully golden and fully cooked through.