In a food processor pulse the chicken until minced. Mix in the spices.
Form chicken into patties (about 25 or so) and dust in tapioca flour. You just want them lightly dusted so be sure to shake off the excess.
In the remaining tapioca flour mix in the egg and water.
Heat oil over medium high heat. I use a wok since it's shallow and naturally nonstick.
Working in batches dip the nuggets into the batter and then place directly in the oil. Give it a little nugget with a spoon to loosen it from the bottom of the pan so it will float freely.
Fry 3-4 minutes per side until golden brown and crispy.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.