In a large bowl, I mix 1 lb chicken pieces with 1 cup buttermilk and 1 tsp sea salt, ensuring all pieces are coated. I cover and marinate for 30 minutes at room temperature or up to 4 hours in the fridge for tender golden chicken bites.

In one shallow bowl, I whisk ¾ cup flour, 1½ tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper. In another, I place 2 cups panko. These stations make coating these crispy chicken bites easy.

I remove chicken from the buttermilk, letting excess drip off. I dredge each piece in the flour mixture, dip back into the buttermilk, then coat in panko. I place breaded pieces on a baking sheet and refrigerate for 15 minutes to set the coating for crunchy tender chicken nuggets.

For Frying: I heat 1½ inches of oil in a skillet to 350°F (use a thermometer). I fry chicken in batches, 3–4 minutes per side, until golden, then drain on paper towels.

For Baking: I preheat the oven to 400°F (200°C), place chicken on a foil-lined baking sheet with a wire rack, spray with cooking spray, and bake for 15–20 minutes, flipping halfway.

For Air-Frying: I cook at 375°F (190°C) for 10–12 minutes, shaking halfway. I ensure 165°F internal temperature for these Fried Chicken Bites.