Start by cutting the boneless skinless chicken breasts into 1-inch pieces, ensuring each piece is uniform for even cooking. Pat the pieces dry with paper towels.

In a shallow bowl, combine all-purpose flour with salt and garlic powder. In separate bowls, pour the buttermilk and panko breadcrumbs.

Coat each chicken piece by rolling it in the flour mixture, then dipping it in the buttermilk, and finally pressing it into the panko breadcrumbs.

In a heavy pot, heat the vegetable or canola oil over medium heat until it reaches 350°F. Use a thermometer to ensure accuracy.

Carefully add the coated chicken pieces to the hot oil in batches, frying each for 2-3 minutes or until golden brown.

Use a slotted spoon to remove the chicken from the oil and drain on paper towels. Season with salt and serve immediately.