# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
→ Marinade
02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika
→ Breading Station
07 - ¾ cup all-purpose flour
08 - 2 large eggs, beaten
09 - 1½ cups breadcrumbs (preferably panko)
10 - 1 teaspoon paprika
11 - ½ teaspoon onion powder
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
→ Frying
14 - Vegetable oil for deep frying
# Directions:
01 - Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Mix thoroughly to coat, cover, and refrigerate for 15 minutes to 2 hours for maximum tenderness.
02 - Arrange three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs blended with paprika, onion powder, salt, and pepper in the third.
03 - Remove chicken from marinade. Dredge each piece in flour, shaking off excess. Dip into egg wash, then press into breadcrumb mixture until fully coated. Transfer breaded pieces to a baking sheet.
04 - Heat oil in deep skillet or pot to 350°F. Fry nuggets in batches without overcrowding, cooking 4 to 5 minutes while turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Transfer to serving platter immediately. Accompany with dipping sauces such as ketchup, honey mustard, or barbecue sauce.
