* 1 cup buttermilk
* 1tsp kosher salt
* 1/4 tsp freshly ground black pepper
* 1 lb. (about 2-3) boneless, skinless chicken breat, cut into 1-inch pieces
* 1 cup all-purpose flour
* 1/2 tsp garlic powder
* 1/4 tsp ground paprika

1. In a large resealable bag, add buttermilk, salt and pepper.Add chicken pieces. Seal bag, coat chicken pieces

in buttermilk and refridgerate for at least 30 minutes.

2. Add flour, garlic powder and parprika to a shallow dish, such as a pie pan.

3. Take chicken pieces from the buttermilk and coat pieces in flour, shaking off excess.

4. Cook for 15 minutes at 360F until cooked through. Cut in the middle and make sure there are no pink juices.

5. Serve with your choice of dipping sauce.