In a bowl, dissolve the 2 bouillon cubes in 2 cups cool water; stir in 1/4 teaspoon of the Season-All (reserve the remaining Season-All for the coating). Add the cubed chicken, mix to submerge, cover, and refrigerate overnight.
When ready to cook, heat peanut oil in a deep fryer or large pot to 350°F (175°C); if using a pot, add enough oil to be about 4 inches deep.
In a shallow dish, combine the all-purpose flour, very finely crushed saltine cracker crumbs, 2 teaspoons powdered sugar, paprika, and the remaining 2 1/4 teaspoons Season-All (or seasoned salt) and mix well.
Remove the chicken from the brine and pour off/discard any excess liquid. Pat the pieces lightly if needed, then coat each piece evenly in the flour mixture.
Place the coated chicken on a wire rack set over a baking sheet and let rest for a few minutes to help the coating adhere.
Fry the chicken in batches so pieces have room to move, cooking until golden brown and cooked through, about 3–5 minutes per batch depending on piece size. Use tongs or a slotted spoon to turn as needed.
Transfer fried nuggets to a clean wire rack to drain and crisp before serving.
