#3728 - Fried Buttermilk Chicken Bites

(by Shirley McNevich)

1 1/2 lbs. boneless/skinless chicken breasts
2 cups buttermilk
2 TBSP of your favorite hot sauce
2 1/2 cups flour
2 tsp. cayenne pepper
2 tsp. paprika
1 tsp. garlic powder
1 tsp. salt
1 tsp. fresh ground black pepper
canola oil

Cut the chicken into bite sized pieces. In a large bowl add buttermilk and hot sauce--stir. Add chicken pieces--stir to coat, then cover the bowl with Saran wrap and refrigerate overnight. The next day mix flour, cayenne pepper, paprika, garlic powder, salt and black pepper in a bowl--stir to mix. Line a cookie sheet with wax paper. Take one chicken piece from the buttermilk, coat it in the flour mixture, dip it again in the buttermilk and coat it again in the flour mixture. Place the coated chicken piece on the wax paper. Repeat with all chicken pieces. Fill a cast iron skillet 1 1/2" deep with canola oil. Heat the oil over medium heat until hot enough for frying. Fry the chicken pieces (a few at at time) on both sides until golden brown, then place on paper towels to soak up extra oil.