# What You Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon paprika
→ Breading
07 - 3/4 cup all-purpose flour
08 - 2 large eggs, beaten
09 - 1 1/2 cups breadcrumbs, panko preferred
10 - 1 teaspoon paprika
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ For Frying
14 - Vegetable oil for deep frying
# How to Make:
01 - Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Mix thoroughly to coat all pieces. Cover and refrigerate for at least 15 minutes, up to 2 hours for maximum tenderness.
02 - Set up three shallow bowls: place flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, onion powder, salt, and black pepper in the third. Arrange in assembly line order for efficient coating.
03 - Remove chicken from marinade. Dredge each piece in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into breadcrumb mixture to coat completely. Transfer coated nuggets to a baking sheet or tray.
04 - Heat vegetable oil in a deep skillet or pot to 350°F. Working in batches to avoid overcrowding, fry nuggets for 4 to 5 minutes, turning occasionally until golden brown and cooked through. Internal temperature should reach 165°F. Remove with tongs or slotted spoon and drain on paper towels.
05 - Arrange hot nuggets on a serving platter. Serve immediately with dipping sauces such as ketchup, honey mustard, or barbecue sauce.
