This is a total comfort food... It tastes like chicken fried in a buttermilk biscuit. Yum!
2 cups buttermilk
1/3 cup kosher salt
2 Tbsp sugar
4 chicken breasts (or the equivalent... any meaty piece of chicken will work, especially legs & thighs. Boneless skinless breasts just happen to be my favorite)
2 cups flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 cup buttermilk
Combine buttermilk, salt, & sugar. Cut up chicken breasts in 1x2 or 1x3 inch pieces. In a large bowl, pour buttermilk mixture over chicken and refrigerate for 2-4 hours.
Mix four, salt, pepper, & garlic powder together. Drain buttermilk off of chicken and discard. You can pat the chicken dry with paper towels if you want, but I like to leave a lot on to get a thicker crunchier crust. Coat chicken in flour mixture. Dip in fresh buttermilk, and then coat in flour mixture again.
In a large skillet, heat oil. Cook chicken on both sides until golden brown. Place on a baking sheet and finish cooking at 350 for about 15 minutes (You could also use a deep fryer).