Chicken Bites

Ingredients

• 1.5 pounds chicken breast – cut into 1-inch pieces
• 1 cups buttermilk
• 1.5 cups all-purpose flour
• 0.5 cups cornstarch
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp paprika
• 1.5 tsp garlic powder
• 1 tsp onion powder
• 48 ounces vegetable oil

Instructions

1. Combine the chicken breast and buttermilk in a bowl, tossing to coat well; cover and refrigerate for 30 minutes.
2. In a shallow bowl, whisk together the all-purpose flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, and onion powder.
3. Pour the vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F over medium-high heat, 10–12 minutes; maintain 325–350°F during frying.
4. Lift pieces from the buttermilk, letting excess drip, then dredge in the seasoned flour, pressing to adhere; set coated pieces on a wire rack and rest 10 minutes to hydrate the crust.
5. Fry in batches without crowding until deep golden brown and the thickest pieces read 165°F, 4–6 minutes per batch; adjust heat to keep the oil in range.
6. Drain on a wire rack set over a sheet pan and rest 2 minutes. Serve hot.