Trim any excess fat from the chicken breasts. Cut breasts into 1 to 1.25-inch bite-sized nugget pieces so they cook evenly (about 24–30 pieces from 1 lb depending on size). Pat pieces dry with paper towels.

Season flour

In a shallow bowl or plate combine the 3 tbs all-purpose flour with 0.5 tsp salt and 0.5 tsp black pepper; mix and set aside. This light flour layer helps the egg adhere.

Prepare egg wash

In a second shallow bowl whisk together the large egg with 1 tbs buttermilk until smooth. Stir in a pinch (about 0.25 tsp) of salt and 0.25 tsp black pepper.

Season breadcrumbs

In a third shallow bowl, combine 1 cup breadcrumbs with 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder, and the remaining 0.5 tsp salt and 0.25 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Coat chicken

Working in batches to avoid overcrowding, dredge each chicken piece first in the seasoned flour (shake off excess), then dip into the egg wash, and finally press into the seasoned breadcrumbs to fully coat. Place coated pieces on a wire rack set over a baking sheet. Let rest 5–10 minutes to set the coating (helps adhere while frying).

For frying

Heat oil

Pour about 1 cup oil into a heavy skillet (cast-iron or stainless) to a depth of roughly 1/4–1/3 inch. Heat over medium heat until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 25–30 seconds. If you don't have a thermometer, keep heat medium and test with one piece.

Fry nuggets

Carefully add nuggets to the hot oil in a single layer without crowding (work in batches). Fry 2.5–3.5 minutes per side, flipping once, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed so coating browns evenly without burning (lower slightly if browning too fast).

Drain and keep warm

Use a slotted spatula or tongs to remove cooked nuggets to a wire rack or paper towel–lined plate to drain. If cooking multiple batches, keep finished nuggets in a warm oven (200°F/95°C) on a baking sheet until all are done so they stay crisp.

Optional dipping sauce

While nuggets cook, whisk together 1/4 cup mayonnaise, 2 tsp ketchup, 1 tsp honey, 1/2 tsp hot sauce (optional), and 1/2 tsp lemon juice in a small bowl until smooth. Taste and adjust balance (more honey for sweetness, more hot sauce for heat). Serve alongside hot nuggets.