Instructions

• Trim any excess fat from the 4 boneless skinless chicken breasts and dice into small bite-size pieces about 3/4 inch square. Pat the pieces dry with paper towels and set aside.
• In a medium bowl whisk together 2 cups buttermilk and 2 dashes Cholula (or Tabasco) hot sauce.
• In a shallow bowl whisk together 1½ cups all-purpose flour, 1 teaspoon coarse sea salt, 1 teaspoon coarse black pepper, 1 teaspoon paprika, and ¾ teaspoon onion powder.
• Place 2 cups panko breadcrumbs in a third shallow bowl.
• Pour at least 4 cups vegetable oil or shortening into a Dutch oven and heat to 350°F (a candy or food thermometer works best). Heating may take about 15 minutes—do not start frying until oil reaches 350°F.
• Work in batches. For each batch, dredge the chicken pieces in the seasoned flour, shaking off excess; dip them into the buttermilk mixture so they are evenly coated; then press them into the panko so each piece is well coated.
• Carefully add just a few coated pieces at a time to the hot oil and fry, maintaining the oil temperature at 350°F, until the outside is deep golden brown and a thermometer inserted into the center reads 165°F—about 2 to 3 minutes per batch.
• Remove cooked pieces with a slotted spoon and transfer to paper towels or brown paper bags to drain excess oil. Let the oil return to 350°F before frying the next batch.
• Repeat steps 6–8 until all the chicken is cooked. Serve after a brief drain/rest.