Set up your dredging station: line a large sheet tray with parchment paper and place cornstarch on a plate. In a large bowl, combine ground chicken, paprika, garlic powder, onion powder, black pepper, and salt. Use your hands to mix until evenly seasoned.

With oiled hands, scoop a heaping tablespoon of the chicken mixture and shape into nuggets. Coat each nugget in cornstarch and place on the prepared sheet tray. Freeze for 2 hours until firm.

When nuggets are frozen, prepare the wet batter and heat oil. Fill a large heavy-bottomed pot halfway with oil and heat over medium heat to 350°F. In a medium bowl, whisk together flour, baking powder, paprika, garlic powder, onion powder, black pepper, and salt. Pour in cold club soda and gently fold with a fork until just combined (batter should be slightly lumpy; do not overmix).

Remove the sheet tray from freezer. Have a paper towel-lined plate ready. Dip 5 frozen nuggets into the batter, letting excess drip off, then carefully place into the hot oil. Fry in batches (4-6 minutes) until golden brown and cooked through.

Remove nuggets with a spider or tongs and drain on paper towels. Continue frying remaining batches. Serve immediately with your favorite dipping sauces.