In a large bowl, combine the chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper. Pour in the buttermilk and crack in the egg. Stir well to coat evenly, then cover and refrigerate for at least 30 minutes. This helps tenderise the meat and build flavour.

In one shallow bowl, place the plain flour. In another, spread out the breadcrumbs. This dual coating system gives the nuggets a crisp outer layer while locking in moisture. Set these up side by side for a smooth assembly line.

Remove the marinated chicken from the fridge. Working in batches, dredge each piece first in flour, then press into the breadcrumbs, ensuring every side is thoroughly coated. Set coated nuggets on a tray lined with baking paper.

Pour enough vegetable oil into a deep frying pan or heavy bottomed pot to submerge the nuggets halfway. Heat over medium to high until the oil reaches 175°C. Use a thermometer if available for accuracy.

Carefully place a few nuggets into the hot oil, avoiding overcrowding the pan. Fry for 3 to 4 minutes per side, or until golden brown and fully cooked inside. Transfer to a wire rack or paper towel lined plate to drain excess oil.

Preheat your oven to 100°C and place fried nuggets on a baking tray in the oven to keep warm while you finish frying the rest. This ensures they all stay crisp and ready to serve at the same time.

Cut open one nugget to confirm it's cooked through with no pink in the centre. If using a thermometer, the internal temperature should read 75°C. This step ensures both safety and perfect texture.

Serve the chicken nuggets hot with classic dips like honey mustard, ketchup, or ranch. For a full meal, pair with fries, coleslaw, or a fresh salad. These nuggets are also great in wraps or sliders.

To reheat leftovers, place the nuggets on a wire rack over a tray and bake in a 180°C oven for 10 minutes. This restores their crispness without drying them out.

Arrange the nuggets on a platter with dipping sauces in ramekins and a few lemon wedges for a fresh contrast. Garnish with chopped parsley if desired. They're best enjoyed immediately while the coating is crisp and the centre juicy.