Set up your station: Line a sheet pan with parchment. In three shallow bowls, place flour (seasoned with a pinch of salt and pepper), beaten eggs with water, and panko mixed with a pinch of salt and optional spices.

Make the chicken mixture: In a large bowl, gently combine ground chicken, 1 egg, 1/2 cup breadcrumbs, grated onion (or onion powder), garlic powder, paprika, black pepper, parsley, and 1 teaspoon salt. Mix with a spoon or your hands just until combined. Don’t overwork it.

Shape the donuts: Lightly oil your hands. Scoop about 1/3 cup of the mixture, roll into a ball, then flatten slightly into a puck. Use your finger or the end of a wooden spoon to poke a hole in the center, gently stretching to make a donut shape about 3 inches wide. Place on the sheet pan.

Chill briefly: Pop the tray into the fridge for 15–20 minutes. This helps them firm up and hold shape during coating and frying.

Coat for crispiness: Working one donut at a time, dredge lightly in flour (shake off excess), dip in egg wash, then press into panko until fully coated. Return to the tray. For extra crunch, repeat egg and panko for a double coat.

Heat the oil: Pour 1.5–2 inches of oil into a heavy pot or deep skillet. Heat to 350°F (175°C). Keep a thermometer handy to maintain temperature.

Fry in batches: Carefully lower 3–4 donuts into the oil. Fry 3–4 minutes per side, about 6–8 minutes total, until deep golden and the internal temperature hits 165°F (74°C). Avoid crowding the pan.

Drain and season: Transfer to a wire rack set over a sheet pan. Sprinkle with a pinch of salt while hot for best flavor.

Serve: Let rest 3–4 minutes, then serve with your favorite dips. They’re best warm and crisp.