Place your ground chicken in a bowl with salt, black pepper, onion powder, garlic powder and mix well until smooth. I take a tiny amount and microwave it for about 10-15 seconds to taste for salt so I may adjust accordingly.
Using wet hands, form into chicken nuggets shaped pieces and place on parchment paper. Use about a tablespoon of ground chicken mix per chicken nuggets. Do not make your chicken nuggets too thick, after they are dredged, battered and fried they tend to get about 20-40% thicker.
Place formed chicken nuggets in freezer for 20 minutes to firm up a bit.
For dry dredge, mix flour, salt, black pepper, onion powder and garlic powder in a bowl.
For tempura batter mix corn starch, flour, baking powder, baking soda, 2 eggs, salt and chilled water together well and set aside.
Pour the vegetable oil into a large pot and bring the heat up to medium-high.
Once the oil is hot enough for frying, take the nuggets out of the freezer.
Place one chicken nugget at a time into the dry dredge, then into the wet tempura batter and immediately into the hot oil. Fry for 7 minutes, until golden brown.
Repeat the process until all chicken nuggets are cooked and let them drain on a paper towel lines rack.
Serve hot with the dipping sauces of your choice, chose bbq sauce.
