# Components:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
→ Marinade
02 - 1/2 cup buttermilk
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried parsley
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
→ Coating
09 - 1 cup all-purpose flour
10 - 1 cup panko breadcrumbs
11 - 1 teaspoon garlic powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/2 teaspoon black pepper
→ For Frying
15 - Vegetable oil, for deep frying
→ Optional Garnish
16 - Chopped fresh parsley
17 - Lemon wedges
# Directions:
01 - In a large mixing bowl, blend buttermilk, minced garlic, oregano, thyme, parsley, salt, and black pepper. Add chicken cubes and toss thoroughly to ensure even coating. Cover and refrigerate for at least 30 minutes, up to 2 hours for optimal flavor infusion.
02 - In a shallow dish, combine all-purpose flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper, mixing until evenly distributed.
03 - Fill a deep fryer or large, heavy-bottomed pot with vegetable oil and preheat to 350°F.
04 - Remove marinated chicken pieces, letting excess marinade drain. Coat each piece evenly in the breadcrumb mixture, pressing gently for adhesion.
05 - Fry the coated chicken in batches for 3 to 4 minutes, ensuring pieces remain separate during cooking. Continue until golden brown and cooked through.
06 - Retrieve fried chicken with a slotted spoon and transfer to a plate lined with paper towels for draining. Serve immediately, topped with chopped parsley and lemon wedges as desired.
