Chicken Nuggets

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  Flour, All-Purpose, White(540g)
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  Garlic powder(25g)
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  Sugar, Granulated White(15g)
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  Cayenne Pepper, Ground(5g)
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  Paprika, Ground(13g)
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  4½ teaspoons kosher salt
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  1¼ Teaspoons Black Pepper, Plus More To Taste
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  Egg, Whole, Large
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  Buttermilk, Cultured, Low-Fat(240g)
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  Baking soda(5g)
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Vegetable oil
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  Ranch Dressing, Regular
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  Fry sauce
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  Ketchup

Instructions

1. 1Cut the chicken breasts into bite-sized nugget pieces (roughly 1½–2 inches). Season all pieces evenly with salt and pepper.
2. 2In a shallow bowl, whisk together the flour, garlic powder, sugar, cayenne pepper, paprika, salt, and pepper. In a separate shallow bowl, beat the eggs with the buttermilk, then whisk in the remaining flour, garlic powder, sugar, cayenne pepper, salt, pepper, and baking soda until smooth.
3. 3Working in batches, dip the chicken pieces into the wet buttermilk mixture, then dredge thoroughly in the dry flour mixture, pressing gently so the coating adheres. Place coated pieces on a clean plate.
4. 4Pour the vegetable oil into a large, heavy pot and attach a deep-fry thermometer to the side. Heat over medium-high heat until the oil reaches 325°F (about 8–10 minutes).
5. 5Working with 6–8 pieces at a time, carefully place the coated chicken into the hot oil. Cook for 3–4 minutes, turning halfway through, until deep golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Transfer cooked nuggets to a paper-towel-lined plate using a slotted spoon.
6. 6Repeat step 5 with remaining chicken pieces until all are cooked.
7. 7Divide the warm chicken nuggets evenly into 4 airtight containers while still warm. Cool to room temperature before sealing.
8. 8Store in the refrigerator for up to 4 days. Serve with ranch dressing, fry sauce, and ketchup for dipping.