Pat the chicken fillets dry with paper towels. Cut into one-and-a-half-inch cubes. Sprinkle generously with salt and pepper.
Place the chicken in resealable bag. Add the flour. Seal and shake to coat each piece. Discard any excess flour.
Dip each chicken cube in beaten egg then roll in the panko-herb mixture.
Heat enough cooking oil to reach a depth of two inches. Over medium heat, fry the breaded chicken in batches until golden brown.
Serve the herbed chicken nuggets by themselves, with rice, bread or pasta.