There’s no comparison to how my nana used to prepare this!

1. In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika.

2. Pour the buttermilk into another shallow dish.

3. Dip each piece of chicken into the buttermilk, allowing any excess to drip off.

4. Dredge the chicken in the flour mixture, ensuring each piece is well-coated.

5. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

6. Carefully place the chicken pieces in the hot oil, frying in batches to avoid overcrowding.

7. Fry the chicken nuggets for about 6-8 minutes, turning occasionally, until they are golden brown and cooked through.

8. Remove the nuggets from the oil and drain on a paper towel-lined plate.

9. Serve hot with your choice of dipping sauces.

For a spicier kick, add a pinch of cayenne pepper to the flour mixture. You can also experiment with different herbs and spices, such as thyme or oregano, to add a unique flavor profile. If you’re looking for a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. For an extra crispy coating, double-dip the chicken by repeating the buttermilk and flour coating steps before frying.