Combine first 7 ingredients in a small bowl; reserve half of spice mixture. Cut chicken into 1-inch pieces. Place chicken in a medium bowl, and toss with remaining spice mixture until coated. Stir in buttermilk; cover and chill 24 hours.
Tear bread into pieces, and place in a food processor with reserved spice mixture. Process until mixture resembles cornmeal. Stir in flour. Remove chicken pieces from buttermilk, discarding buttermilk. Dredge chicken in breadcrumb mixture.
Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry chicken, in batches, 6 to 7 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve warm or cold with blue cheese dressing or honey mustard.
Total time does not include 1 day marinating time.
Delicious! Made these tonight and the family loved them. Followed the recipe exactly except I only used 1 tsp. chipolte chili peppers, as the family normally doesn't care for them. Plan ahead as the recipe calls for a 24 hr. brine. I didn't and had to make this the following night.
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