Instructions

• Cut the 1 lb boneless, skinless chicken breasts into bite-size chunks and place them in a medium bowl.
• Add 1/2 cup buttermilk, 1 teaspoon of the dried oregano (from the 2 tsp), and half of the measured sea salt and black pepper (use half of the 1/2 tsp sea salt and half of the 1/4 tsp black pepper). Mix to coat the chicken, tightly cover the bowl, and refrigerate for at least 1 hour.
• Meanwhile, crush the 1 cup corn flakes into fine crumbs (use a zip-top bag and rolling pin or a food processor). In a shallow bowl or plate, combine the crushed corn flakes, 1 tablespoon all-purpose flour, the remaining 1 teaspoon dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and the remaining half of the sea salt and black pepper. Stir until evenly mixed.
• When ready to cook, remove the chicken from the refrigerator. Working in batches, take pieces out of the buttermilk, let excess drip off, then gently press each piece into the corn flake mixture so it is evenly coated on all sides.
• Pour oil into a large, deep pan so there is enough for frying (enough depth to submerge pieces partway) and heat to 350–375°F (use a thermometer if available). Fry the coated chicken in batches without overcrowding the pan.
• Fry each batch until golden brown and cooked through, about 3–4 minutes per side (or until an internal temperature of 165°F is reached). Adjust time as needed for piece size.
• Use a slotted spoon or tongs to transfer the fried chicken to a plate lined with paper towels to drain excess oil. Repeat with remaining batches.
• Serve immediately. (Optional: if you prefer a stronger black pepper flavor, use 1/2 tsp black pepper total and divide it between the marinade and the coating as above.)