Pat each chicken chunk dry with paper towels, then season lightly with salt, pepper, and garlic powder.

In a shallow bowl, combine flour, breadcrumbs, Parmesan, dried herbs, garlic powder, salt, and pepper, whisking until evenly distributed.

In a separate bowl, beat the eggs with a splash of water until smooth and frothy.

Dip each seasoned chicken piece into the egg mixture, then press firmly into the breadcrumb mixture.

Pour enough vegetable oil to cover bites halfway in a skillet, heat over medium until shimmering.

Working in batches, add 6–8 pieces to the skillet and fry for 3–4 minutes per side until golden brown and crisp.

Transfer cooked bites to a paper towel–lined plate to absorb excess oil, then serve hot with marinara sauce and basil.