1-1.5 lb chicken breast, cut into small bite-size pieces
Marinade
3/4 cup buttermilk
1/4 cup pickle juice
1 egg
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
Crispy Coating
1 1/2 cups all-purpose flour
2 tbsp cornstarch
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
Garlic Parmesan Sauce
4 tbsp butter
4-5 cloves garlic, finely minced or grated
1/4 cup grated parmesan
Parsley
Italian seasoning
1 tbsp mayonnaise
Directions
Mix all the marinade ingredients in a bowl. Add the chicken pieces and coat well. Cover and marinate for a minimum of 1 hour, best 4-12 hours.
Mix the crispy coating ingredients until well combined.
Take the chicken straight from the marinade into the flour mixture. Press firmly to create crinkles and texture (this is key for crispiness). Let the coated chicken rest for 5-10 minutes before frying.
Heat oil to 340-350F (170-175C). Fry the chicken in batches for 3-4 minutes until lightly golden. Remove and rest for 2-3 minutes.
Return the chicken to the hot oil and fry again for 2-3 minutes until deep golden and ultra crispy. Drain on a wire rack, not paper towels.
Make the sauce: melt the butter, add the garlic and cook for 30-45 seconds without browning. Turn off the heat and stir in the mayonnaise, parmesan, parsley and Italian seasoning.
Add the crispy chicken to a bowl, brush the garlic parmesan sauce over the bites evenly, finish with extra parmesan on top and serve hot.
