chicken chunks —

marinade:

3-1/2 LB boneless chicken breasts (cut into 1 - 2 inch chunks)
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce
6 cloves garlic, smashed
1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)

breading:

3 cups all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 tablespoon dried oregano
1/4 teaspoon garlic salt
1 tablespoon kosher (or sea) salt
Fresh ground black pepper
 
Peanut oil for frying

cooking directions:

1) Combine 'Marinade' ingredients.

2) Marinade chicken pieces for at least two hours -- up to twenty-four hours (promotes tenderness.)

3) Combine 'Breading' ingredients.

4) Heat peanut oil to 350° F.

5) Thoroughly coat marinated chicken pieces with flour mixture. Shake off excess flour, and set (single layer) on paper towels.

6) Carefully add a single layer of prepared chicken to heated oil -- oil should cover chicken. Fry for six to eight minutes until light-golden brown.

7) Remove cooked chicken to fresh paper towels.

8) ENJOY!!

Source: Allan
Author: unknown