Method Prep:5min › Cook:20min › Extra time:10min › Ready in:35min
In a bowl stir together the milk and lemon juice and set aside for 5 minutes.
In a large freezer bag or a bowl, mix together all the dry ingredients. Adjust seasoning to your preference.
Soak the chicken pieces in the milk for a few seconds, then remove the chicken pieces from the milk and then transfer them to the flour mixture.
Gently toss the chicken until it is coated in the flour, then transfer the chicken to a large plate or chopping board.
Sprinkle a small amount of the milk over the chicken so that it slightly moistens the flour, then leave the chicken to rest for 5 minutes.
Heat up the oil in a large pan until very hot and carefully transfer the chicken to the pan. Turn the heat down and using a pair of steel tongs, carefully turn each nugget so that all sides are golden brown. Cook until the chicken is no longer pink at the centre, about 20 minutes, carefully turning the nuggets individually with the tongs so that the coating isn't disturbed and doesn't burn. Carefully remove from the pan and allow to drain on some kitchen paper before serving.
Instead of chicken breasts you can use skinless chicken pieces such as drumsticks and legs. If using chicken pieces on the bone you may need to cook for an extra 5 to 10 minutes.