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Directions
Dissolve the bouillon cubes in 2 cups of cool water and add ¼ teaspoon Morton Season-All. Place cubed chicken in the water, mix, cover, and refrigerate overnight.
Heat the oil to 350°F in a deep fryer or large pot. If you are using a large pot, add enough oil so the oil is 4 inches deep.
Combine the flour, cracker crumbs, powdered sugar, and paprika in a shallow dish.
Pour off and discard the excess marinade from the chicken. Coat the chicken with the flour mixture and place on a wire rack to rest for a few minutes to help the coating better adhere to the chicken during frying.
Fry the chicken nuggets a few at a time until they are golden brown. Remove from the oil and drain on a clean wire rack.
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