Crispy Marinated Chicken Nuggets

Mix buttermilk, tomato bouillon, sugar, garlic powder and paprika in a large container with lid. Cut up chicken into 1″ cubes and place in buttermilk mixture. Allow chicken pieces to marinate in fridge overnight or for at least 4 hours.

To make your own bread crumbs (bread must have no sugar or low sugar), put 5 slices of bread in oven at 350°F. and bake for 12 minutes or till dry. Put in food processor or blender and pulse until you get crumbs.

Combine flour, bread crumbs, salt, baking soda, onion and garlic powders and paprika. Stir well.

In a separate bowl, beat one egg. Take 1/4 cupof the milk marinade from the chicken and mix it with the egg.
Dip chicken pieces into egg mixture and then coat well with breading. If desired, dip chicken pieces in milk mixture again and back into the breading for a crispier nugget.

Fry in small batches in at least 2″-3″ of 375°F oil for 1-1 1/2 minutes or till golden brown and crispy. Let oil come back up to temperature before adding next batch of chicken pieces.

Drain on paper towels and serve hot with your favorite dipping sauces.