Chicken: I recommend using boneless skinless chicken breast to make it easier to cut the chicken into pieces.

Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular buttermilk instead. (TIP: To make your own buttermilk, simply combine 1 cup unsweetened milk of choice and 1 tablespoon fresh lemon juice. Mix the juice and milk together and let sit for 5 minutes before using.).

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch and potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.

Condiments: For seasonings, I used a mix of garlic powder, dried oregano, ground paprika, ground cayenne pepper, and ground black pepper. Feel free to add other seasonings if you wish (such as onion powder, ground turmeric, etc).

Baking Powder: Baking powder helps to make the breading airier, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.