Ingredients:

  • 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black pepper
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) paprika
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon (2g) baking powder
  • 1 large egg
  • ½ cup (120ml) buttermilk
  • 1 cup (100g) panko breadcrumbs
  • Vegetable oil for frying (about 2 cups or 480ml)

Instructions:

  1. In a bowl, combine chicken pieces with salt, pepper, garlic powder, and paprika. Mix well and marinate for 10 minutes.
  2. In one shallow dish, add flour; in a second dish, whisk together egg and buttermilk; in a third dish, place panko breadcrumbs.
  3. Dredge each chicken piece in flour, shaking off excess. Dip in the egg mixture, allowing excess to drip off. Roll in panko breadcrumbs, pressing to adhere.
  4. In a large frying pan, heat vegetable oil over medium heat until shimmering (about 350°F or 175°C).
  5. Carefully add coated chicken pieces in batches to the hot oil. Fry for 5-7 minutes or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
  6. Use a slotted spoon to remove chicken from oil and place on paper towels to drain excess oil. Serve instantly while hot and crispy.