Cut boneless skinless chicken breasts into 1-inch bite-sized pieces and pat them dry with paper towels.

In a shallow bowl, combine buttermilk with a pinch of salt and let the chicken soak for at least 15 minutes.

In another shallow bowl, whisk together flour, garlic powder, and more salt. In a separate bowl, place panko breadcrumbs.

Dredge marinated chicken in the flour mixture, then dip back in buttermilk, and coat with panko breadcrumbs.

Heat oil in a heavy pot over medium-high heat until it reaches 350°F.

Fry the chicken in batches for about 2-3 minutes on each side until golden-brown.

Remove the chicken with a slotted spoon and drain on a paper towel-lined plate. Sprinkle with salt and serve.