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

There's something truly special about the smell of crispy fried chicken nuggets wafting through the kitchen. This recipe harks back to the days when my grandmother would gather us around her old wooden table, and we'd eagerly await the first batch of nuggets to come out of the fryer. The nuggets are a staple in Midwestern kitchens, where simple, hearty meals are a way of life. They remind us of family gatherings and the comfort of home-cooked meals. Making these nuggets is a chance to connect with those cherished memories and create new ones with your loved ones.

These crispy fried chicken nuggets pair beautifully with a side of creamy mashed potatoes and a serving of sweet corn on the cob. For a touch of freshness, consider adding a crisp garden salad with a tangy vinaigrette. And don't forget the dipping sauces—honey mustard, barbecue, or a classic ranch dressing are all excellent choices to complement the savory crunch of the nuggets.

Servings: 4

1 pound chicken breast fillets, cut into bite-sized pieces
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 cup buttermilk
2 cups vegetable oil for frying

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.