1. Cut chicken breast into 1.5-inch cubes.

2. Combine buttermilk and Woodfired Garlic seasoning. Pour into a gallon-size plastic bag and add chicken. Place in refrigerator and allow to marinate for at least 12 hours (up to 24 hours).

3. After chicken has marinated, combine panko, flour, cornstarch, and salt in a wide bowl and stir until well-combined.

4. Remove chicken from marinade one piece at a time and place into dry mixture. Ensure the chicken pieces have a good amount of marinade on the surface to help the coating stick. Toss chicken in the dry mixture until completely coated, then place onto a baking sheet to rest.

5. For best results, place the coated chicken in the refrigerator and allow it to rest for at least 20 minutes prior to cooking. This will help the coating stick to the chicken and result in a crunchier texture.

6. While chicken is resting, place 2 to 3 inches of oil in a heavy-bottom pot and heat to 350°F. You may also use a deep fryer or air fryer (see NOTE below).

7. Once the oil is heated, take coated chicken pieces and, working in batches, fry for 5 to 6 minutes. Chicken pieces should be golden brown and cooked through. Monitor the oil temperature to keep it in the range of 325°F to 350°F to prevent greasiness.

8. Remove cooked chicken from oil and place on a cooling rack (or on a layer of paper towels if a rack is unavailable).

9. Allow chicken to cool for 5 to 10 minutes before serving. Serve with sauce or dip of your choice.

NOTE

If using an air fryer, spray both sides of the coated chicken well with cooking spray and place in the basket in a single even layer. Cook at 375°F for 8 to 10 minutes or until chicken is golden brown and cooked through.