1. Cut chicken breast into bite size pieces, salt and pepper to-taste, and place in a bowl with lid or baggie. 
  2. Cover chicken with buttermilk and refrigerate overnight. 
  3. Remove chicken from refrigerator and drain off buttermilk. 
  4. In a bowl add enough bread crumbs to coat your chicken.  Add a light amount of Tony Chachere’s. seasoning, mix together with a fork.  Cover chicken in bread crumbs pressing into each piece to retain as much coating as possible.
  5. In a skillet add Canola oil to coat pan and heat to a high temperature.  Once your heat is high, lower heat so chicken does not burn.  Cook 6 to 8 pieces at one time allowing space to flip the chicken over once the underside turns golden brown.  Drain on a paper towel.

NOTE:  These nuggets are great on their own as a snack, but can also become a meal option by adding them to a salad.