Grown up chicken nuggets

Punch each breast 10 to 12 times with a jacquard, or poke it 20 to 25 times with a fork, to break down the proteins and open channels for the brine.

Cut the breast into one inch wide strips, about five from a large breast, then cut the strips into roughly one inch cubes; two pounds gives about 25 pieces.

Whisk the buttermilk with the onion powder, garlic powder, paprika and salt until the salt dissolves.

Fold the cubed meat into the brine until submerged and refrigerate 25 minutes.

Whisk the flour, salt, black pepper, paprika and garlic powder together.

Drizzle 75 to 100 grams of buttermilk slowly into the flour, whisking to partially hydrated clumps, then crumble the clumps by hand to the texture of crunched up corn flakes.

Drizzle some of the clinging brine into the breading, drop the meat in and toss lightly so as much breading sticks as possible; dunk bare patches back in the brine and then in fresh breading.

Lay the 25 pieces out on a plate or small sheet tray and refrigerate about 20 minutes so the breading hydrates and will not slide off.

To make ahead, freeze at this point and fry straight from the freezer.

Shallow fry: heat about two cups of neutral oil in a three to four quart sauce pan to 350F, load half the nuggets, about 10 to 12 pieces, and nudge them apart with a spoon in the first 10 to 15 seconds without scraping the breading.

Fry about six to eight minutes until golden brown and firm; they cook through well before the crust is crisp, so judge by colour.

Air fryer: drop half the nuggets in the basket, spray liberally with pan spray and air fry at 375 for 20 to 22 minutes; the result is crisp but drier.