1
Tenderize the chicken breasts by piercing with a meat tenderizer 10-12 times (or use a fork 20-25 times) to physically break down proteins and create channels for the brine.
2
Cut the tenderized breasts into 1-inch cubes to form nugget-shaped pieces, yielding approximately 25 pieces total.
3
In a bowl, whisk together buttermilk, onion powder, garlic powder, paprika, and salt until the salt dissolves completely to create the brine.
4
Submerge the cubed chicken in the brine, ensuring all pieces are fully covered, and refrigerate for 25 minutes.
5
In a separate bowl, combine flour, salt, black pepper, garlic powder, and paprika, whisking to distribute ingredients evenly.
6
Slowly drizzle buttermilk into the flour mixture while whisking until partially hydrated clumps form. Use your hands to break these down into small, craggy pieces for maximum crispiness.
7
Drop half the brined chicken into the breading mixture and gently toss to coat evenly. For any exposed areas, dip into brine then fresh breading. Repeat with the remaining half.
8
Arrange all breaded nuggets on a plate and refrigerate for 20 minutes to allow the breading to set properly.
9
For shallow frying: heat about 2 cups neutral oil to 350°F in a large saucepan. Carefully add half the nuggets and fry for 6-8 minutes, turning occasionally until golden and crispy. Transfer to a wire rack to drain.
10
For air fryer: place nuggets in the basket and spray generously with oil. Air fry at 375°F for 20-25 minutes until crispy and golden, working in batches as needed based on basket size.
11
For Honey Mustard Sauce: whisk together Dijon mustard, honey, mayonnaise, and salt until smooth and well combined.
12
For Uncle B-Man's Onion BBQ Sauce: heat oil in a small saucepan, add grated onion and pressed garlic, sauté for 5 minutes until soft. Stir in ketchup, Worcestershire, hot sauce, vinegar, mustard, chili flakes, chili powder, and molasses. Simmer on low heat for 10 minutes to reduce by about 25%.
13
For Quick Ranch Sauce: whisk together mayonnaise, sour cream, buttermilk, onion powder, dried dill, dried thyme, dried chives, salt, and pressed garlic until well combined.
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