While heating, cut chicken breasts into nugget size pieces. Soak about 1 ½ chicken breasts worth of nugget pieces in a bowl with canned milk. In a separate bowl, mix together the garlic salt and corn bread mix.
After soaking about 5 minutes, dredge chicken in cornbread mixture, then place on rack to set for 5 minutes. After 5 minutes, carefully drop into hot oil and cook until done (usually only about 4-5 minutes, but this depends on the size of your pieces). Pull one out and cut open to make sure they are done. Place a cooling rack on top of cookie sheet and place cooked nuggets to drain and cool (not a paper towel).
Repeat with the rest of the chicken breasts.
The chicken nuggets can be stored in the freezer and reheated. Add different spices to taste.