In a mixing bowl, combine the chicken pieces with buttermilk, garlic powder, onion powder, salt, black pepper, and paprika. Mix well and let marinate for at least 15 minutes.

After marinating, remove the chicken pieces from the buttermilk mixture and let excess drip off.

Set up a dredging station with three bowls: one with flour, one with beaten egg, and one with bread crumbs.

Dredge each chicken piece in flour, dip in egg, and then coat with bread crumbs. Ensure each piece is well coated.

In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).

Carefully add the coated chicken pieces in batches, frying for about 4-5 minutes or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

Remove the nuggets with a slotted spoon and place them on paper towels to drain excess oil.

Serve the crispy chicken nuggets warm with your favorite dipping sauces.