Preheat oven to 120°C. Bake bread on a tray for 15 minutes or until dry and crisp.
Meanwhile, divide mayonnaise among 3 small bowls, then stir the pesto into one, mustard into another, and chilli sauce into the third. Chill until required.
Break the bread up into large pieces, then pulse in a food processor with the parmesan to form fine crumbs. Transfer to a plate. Beat eggs in a shallow bowl. Spread flour on a separate plate and season with salt and pepper.
Dip the chicken first in flour, then egg and finally crumbs, pressing to coat well.
Half-fill a deep-fryer or large, heavy based saucepan with oil and heat to 190°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it will turn golden in 30 seconds when the oil is hot enough.) In batches, deep-fry the nuggets for 3-4 minutes until golden and cooked through. Drain on paper towel and keep warm while you cook remaining nuggets. Serve with the dipping sauces, lemon wedges and a green salad if desired.
