Cut chicken breasts into small chunks and pulse in a food processor until smooth purée for 1-2 minutes.

In a bowl, combine half of paprika, garlic powder, salt, and black pepper with chicken purée. Shape into nuggets and freeze for 15 minutes.

Heat sunflower oil in a frying pan to 355°F (180°C), about 2 inches deep.

Mix all-purpose flour, remaining paprika, garlic powder, cornstarch, salt, and black pepper in a bowl to create the coating mixture.

Gradually stir in sparkling water to the dry mixture until a smooth batter forms.

Dredge nuggets in the dry mixture, then dip in the batter, allowing excess to drip off.

Fry nuggets in hot oil for 3-4 minutes on each side until golden brown and floating.

Remove cooked nuggets with a slotted spoon and drain excess oil on paper towels before serving.