Cut your chicken breasts into bite-sized pieces, about 1 inch. Place them in a bowl of buttermilk and allow them to soak for 10 minutes. This tenderizes the meat and helps the coating stick.

Prepare two bowls. One for beaten eggs, and one for a seasoned flour mixture using flour, salt, pepper, garlic powder, and baking powder.

Dip each chicken piece into the flour mixture, then into the eggs, and back into the flour. Repeat until all the chicken pieces are well coated. 🧂👩‍🍳

Heat 2-3 inches of your preferred frying oil (vegetable, canola) in a deep pan to 350°F. Fry the nuggets in small batches for 4-6 minutes until golden and crispy. Use tongs to place them on paper towels for draining.

While the nuggets cool slightly, whisk together hot sauce, melted butter, and honey in a bowl. This creates a perfectly tangy, spicy buffalo sauce. Adjust the heat level by adding extra butter or honey if needed.

Toss the fried nuggets gently in the buffalo sauce until fully coated. Serve immediately with ranch dressing, celery sticks, and carrot sticks on the side.