In a medium bowl, combine the buttermilk, garlic powder, onion powder, paprika, black pepper, and salt. Whisk until well mixed.

Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.

In another bowl, mix the flour, cornstarch, and baking powder. This will be your dry coating.

Heat oil in a deep skillet or fryer to 350°F (175°C). Make sure there is enough oil to submerge the nuggets.

Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating.

Carefully place the coated chicken nuggets into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.

Cook the nuggets for about 4-6 minutes, turning occasionally, until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Using a slotted spoon, transfer the cooked nuggets to a paper towel-lined plate to drain excess oil.

Serve hot, and enjoy your crispy Chick-fil-A-inspired nuggets with your favorite dipping sauces.