Fill a large bowl with milk and apple cider vinegar, stirring well to combine. Allow to sit and thicken up for about 5-10 minutes.

Using kitchen shears, cut chicken breasts into large bite size pieces, and place in milk mixture.

Once all chicken pieces are placed in milk mixture, allow to sit for 45 minutes to tenderize.

In a large, heavy, deep frying pan over medium high heat, bring oil to about 350ºF.

While oil is heating, in a large ziplock bag, combine flour, salt and pepper.

Once oil is ready, shake several chicken pieces in the flour mixture, using tongs pull chicken pieces one at a time from ziplock bag and place carefully in frying oil.

Fry for 3-4 minutes, and flip each chicken piece to fry for an additional 2-3 minutes or until outside is golden brown, and inside when cut is not pink but white all the way through.

Remove cooked through chicken nuggets from frying oil, using metal tongs, and place on a paper towel covered plate to drain any excess oils.

Serve with your favorite dipping sauces.