1lb.about 2-3 boneless, skinless chicken breasts, cut into 1-inch pieces
4cupscanola or vegetable oil
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.
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