# What You’ll Need:
→ 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
# How to Make It:
01 - In a large bowl, blend buttermilk, minced garlic, dried oregano, thyme, parsley, salt, and black pepper. Add cubed chicken and mix thoroughly. Cover and refrigerate for 30 minutes, or up to 2 hours for enhanced flavor.
02 - In a shallow dish, combine flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper until evenly distributed.
03 - Fill a deep fryer or heavy-bottomed pot with vegetable oil and heat to 350°F (175°C).
04 - Lift chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the breadcrumb mixture, pressing gently so the coating adheres.
05 - Working in batches, fry coated chicken pieces for 3 to 4 minutes, until golden brown and fully cooked. Avoid overcrowding the pan.
06 - Transfer fried chicken to a paper towel–lined plate using a slotted spoon. Serve hot, garnished with fresh parsley and lemon wedges if desired.
