To prepare the Chicken take 2-3 large chicken breasts and tenderize the meat by poking each breast 10-12 times with a meat tenderizer (Jaccard) or 20-25 times with a fork.

Cut the into 1”/2.5cm cubes to form nugget shapes. You should end up with about 20-25 pieces in total.

In a bowl, whisk together brine ingredients until the salt dissolves.

Submerge the chicken in the brine and let sit in the fridge for 25 minutes.

Prepare the breading by whisking flour, salt, pepper, garlic powder, paprika to combine.

Slowly drizzle buttermilk into the flour mixture while whisking to create partially hydrated clumps. Use your hands to break these down into small crags for extra crunch.

To bread the chicken, drop half the brined chicken pieces into the breading mixture, transferring some of the brine into the breading as you go. Toss the nuggets gently to coat them in the breading. Repeat with the remaining half of the chicken.

Place the breaded nuggets on a plate and refrigerate for 20 minutes to allow the breading to set.

Cooking Method 1 - Shallow Frying: In a large saucepan, heat about 2 cups of neutral oil to 350°F (175°C). Fry the nuggets in batches for 6-8 minutes, turning occasionally, until they are golden brown and crispy. Transfer to a wire rack to drain.

Cooking Method 2 - Air Fryer: Place breaded nuggets into the air fryer basket and spray with cooking oil. Air fry at 375°F (190°C) for 20-25 minutes until crispy and golden. You’ll need to do this in batches depending on the size of your air fryer.

Honey Mustard Dipping Sauce: Whisk or blend ingredients to combine.

Uncle B-Man’s Signature Onion BBQ Sauce: In a small saucepan, heat a drizzle of neutral oil over medium heat. Add the grated onion and garlic and cook for 5 minutes until softened. Stir in ketchup, Worcestershire sauce, hot sauce, vinegar, mustard, chili flakes, chili powder, and molasses. Bring to a simmer, then reduce the heat to low and cook for 10 minutes to reduce by 25%.

Quick Ranch Dipping Sauce: Whisk to combine.