1 large egg
1/3 cup buttermilk
450g skinless Mt Barker Chicken breast, cut into bite-size pieces
1 ½ cups panko bread crumbs
¼ teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
½ cup canola or vegetable oil
Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients.
Meanwhile, in another shallow bowl combine panko with paprika, garlic powder and Italian seasoning. Add salt and pepper to taste. Set a rack on a cookie sheet lined with paper towels.
Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for five minutes per side.
Serve with kewpie mayo.