Directions:

After rinsing chicken breasts, pat dry and then cut into nuggets. Place chicken in container to marinade (plastic freezer bags work well). Coat with salad dressing and refrigerate for at least 3 hours.
Combine flour (enough to dip and coat chicken) and salt and pepper to taste in a shallow dish.
Remove chicken from the marinade one at a time and dredge in flour mixture. Heat oil in large skillet on medium-high heat. Test temperature by dropping a little flour into the oil. If it sizzles, it's ready.
Place coated chicken pieces in hot oil, leaving about a half-inch between each piece for more even browning. Cook about 10 minutes or until evenly golden. Try not to turn until you're sure they're good and brown. Then turn and continue cooking for 10 additional minutes. Remove chicken to paper towels to drain.
Pat top of chicken with more paper towel to remove excess oil.