Instructions
Cut the chicken into 1-inch bite-size pieces and pat dry with paper towels.
In a shallow bowl, whisk together the flour, salt and garlic powder. Place the buttermilk and panko in separate shallow bowls.
Dredge the chicken pieces first in the seasoned flour, then the buttermilk, allowing excess to drip off. Finally, coat in the panko crumbs, pressing gently to adhere.
Fill a heavy bottomed pot or dutch oven with 2-3 inches of oil and heat to 350°F.
Working in batches, fry the breaded chicken for 2-3 minutes until golden brown and crispy. Drain on a paper towel-lined plate and season with extra salt if desired.
Serve hot with your favorite dipping sauces like honey mustard, ranch, BBQ or sweet chili sauce.
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