Marinate the chicken: In a bowl, combine buttermilk, hot sauce (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken pieces, toss to coat, and chill for 20–30 minutes. This tenderizes and seasons the meat.

Set up a breading station: In one shallow bowl, mix flour and cornstarch with remaining salt, pepper, garlic powder, onion powder, and paprika. In a second bowl, beat the eggs. In a third, add the breadcrumbs.

Pat and dredge: Shake excess marinade off each piece. Dredge in the flour-cornstarch mix, dip in egg, then press into breadcrumbs until fully coated. Place on a tray. For extra crunch, rest the breaded nuggets for 10 minutes to help the coating set.

Choose your cooking method: Pan-fry: Heat 1/2 inch oil in a heavy skillet to 350–365°F (175–185°C). Fry nuggets in batches 3–4 minutes per side until deep golden and cooked through. Drain on a rack and sprinkle with a pinch of salt.

Deep-fry: Heat oil to 350°F (175°C). Fry 4–6 minutes, turning if needed, until crisp and 165°F (74°C) inside. Drain and season lightly.

Air-fry: Preheat to 400°F (205°C). Spray basket and nuggets with oil. Cook 8–10 minutes, flipping halfway, until crisp and cooked through.

Bake: Heat oven to 425°F (220°C). Place nuggets on a wire rack set over a sheet pan, spray or brush with oil, and bake 14–18 minutes, flipping once.

Check doneness: Internal temperature should reach 165°F (74°C), and juices should run clear.

Serve: Let rest 2 minutes for juices to settle. Add a light sprinkle of flaky salt if you like, then serve with your favorite dips.