Ingredients

The following ingredients have 22 Servings
  • 1 cup buttermilk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lb. about 2-3 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 4 cups canola or vegetable oil
  • 1 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground paprika

Instruction

  • In a large resealable plastic bag, add buttermilk, salt and pepper. Add chicken pieces. Seal bag, coat chicken pieces in buttermilk, and refrigerate. Let marinade for at least 30 minutes, up to 1 day.
  • When ready to cook, add oil to a large pot to over medium high heat. Meanwhile, add flour, garlic powder and paprika to a shallow dish, such as a pie pan. Grab chicken pieces from buttermilk, a few a time, shaking off any excess. Coat pieces in flour, shaking off excess, and place into hot oil (about 375 degrees on an instant read thermometer).
  • Working in batches, fry chicken until golden and cooked through, about 3-4 minutes total. With a slotted spoon, transfer to a paper towel-lined baking sheet.
  • Serve warm with your choice of dipping sauce.
  • Enjoy!