Tear the bread into slices and add them to a bowl. Add the milk and allow the bread to soak for a few minutes. Add chicken and season the chicken with salt and pepper.
Stir to combine and refrigerate for 15 minutes. Whisk the eggs with salt and pepper. Add the breadcrumbs to a separate bowl. Take a tbsp of chicken mixture and shape it into a nugget.
Coat the nugget with breadcrumbs, then dip into eggs and again coat with the breadcrumbs. Place the nuggets on a wire rack.
Heat 2 inches of oil in a saucepot over medium heat. Add the nuggets and cook until golden brown on all sides. Do not overcrowd the pan.