Begin by cutting the chicken into bite-sized, 1-inch pieces. Transfer the pieces to a bowl and pour in the buttermilk, ensuring every piece is fully coated. Let the chicken soak in the buttermilk for at least 1 hour—this helps tenderize the meat and adds flavor.

In a separate small bowl, mix together the cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. This spice blend creates a flavorful coating that forms the base of the crust.

After marinating, use a slotted spoon to lift the chicken pieces from the buttermilk, allowing the excess to drip off. Place the chicken in a large zip-top bag and sprinkle the cornstarch mixture over it. Seal the bag and shake well until all pieces are evenly coated.

Using a fork, take out one piece of chicken at a time. Briefly dip it back into the reserved buttermilk, then coat thoroughly with panko breadcrumbs, pressing gently to help the crumbs adhere. Repeat the process until all the chicken is breaded.

In a medium skillet, heat a generous amount of oil over medium heat until it reaches 350°F. Carefully place the chicken pieces in the oil in batches, avoiding overcrowding. Fry each piece for about 1 1/2 to 2 minutes per side, or until the exterior is golden brown and crisp, and the chicken is fully cooked inside.

Use a spider strainer or slotted spoon to remove the nuggets from the hot oil, and transfer them to a plate lined with paper towels to absorb any excess grease. Serve warm with your favorite dipping sauce or alongside fries and slaw for a satisfying meal.