The lady on Martha Stewart made something like this, but since it seems so simple and I made them nuggets as opposed to fried chicken, I do not fear retaliation from MARTHA(TM). Try Taragon as your spice with sweet and sour sauce to dip. Italian seasonings with a marinara dip or a dash of ground dried jalepenos or habeneros and some cumin with chili con queso for dipping. Or leave out the spices and make some General Tso's type sauce to make some Southern (US) Chinese food! Great, now I'm hungry.
Prepare chicken by cleaning very well in cold water. Trim excess fat. Cut chicken into bitesized peices. In bowl or plastic bag, place cut chicken and 1/2 quart (2 c.) buttermilk, enough to cover chicken. Cover or seal, let sit for 2-3 hours in refridgerator.
In a flat dish, mix flour with salt, pepper and spices. Heat vegitable shortening to 350° in heavy skillet or deep fryer. Remove chicken from refridgerator. Rinse chicken quickly. Discard used buttermilk. Dip chicken in clean buttermilk then flour to coat. Place chicken in hot oil. Only put enough chicken in to make one layer in the oil (unless using a deep fryer). Cook 15-20 minutes turning once (in skillet) or until cooked through and golden brown.
Serve with dipping sauces.