Step 1

Trim off any excess fat from the chicken and cut into about 1-inch cubes.

Step 2

Place the cubes in a bowl and cover with buttermilk. Cover and place in the icebox for about 4 hours.

Step 3

In a medium bowl, combine the flour, cornstarch, dry mustard, onion powder, smoked paprika, minced garlic and Kent’s seasoning.

Step 4

Crumble the crackers into a small bowl.

Step 5

With a fork or tongs, remove the chicken cubes from the buttermilk, one at a time, and dredge through the flour mixture to thoroughly coat. Dip back into the buttermilk, followed by the flour mixture, back into the buttermilk and finish by coating them well in the crumbled cracker crumbs. Lightly press the crumbs into the chicken to help the breading stay on. Place on a wire rack and let rest about 5 minutes.

Step 6

Meanwhile, add about 3 inches of Lard or oil to a Dutch oven or deep fryer and heat to about 325 to 330 degrees F.

Step 7

Add a few nuggets to the lard/oil at a time. Roll the nuggets around as they fry until they are a rich golden brown and crispy, about 4 minutes. Let cool on a wire rack. Serve warm.