Heat oil in a large pot to 350°. Meanwhile, dice the chicken into bite sized cubes, 1-2 inches.
In a large bowl, whisk together gluten free cup for cup flour substitute, gluten free panko breadcrumbs, parsley, garlic powder, salt and pepper. In a separate bow, whisk together eggs and buttermilk.
Dip chicken pieces into egg mixture and then into breadcrumb mixture. Fry in batches of 10-12 pieces at a time for about 3-5 minutes until chicken bites are golden brown and have reached an internal temperature of 165°. Remove from pot with a spider strainer or tongs and place onto a paper towel lined plate.
Serve hot with your favorite dipping sauces or alongside a salad or veggies!
Notes
Nutritional values are only an estimate and may vary.