Whisk the 120ml buttermilk, 1 egg, and ½ tsp salt together in a bowl, add the 500g chicken pieces, and soak for at least 15 minutes at room temperature.

In a wide, shallow bowl, whisk together the 100g flour, 30g cornstarch, remaining 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp white pepper, and ¼ tsp celery salt.

Lift each piece of chicken from the buttermilk, let excess drip off, and press firmly into the coating on all sides; rest on a wire rack for 5 minutes.

Heat neutral oil in a deep, heavy pan to 175°C (350°F) and fry the nuggets in batches of no more than 8 for 4 to 5 minutes, turning once, until deep golden-brown and the internal temperature reads 74°C (165°F). Drain on a wire rack.

Transfer to a serving plate, sprinkle lightly with fine salt, and serve with your dipping sauce alongside.