Incredible! I created this party plan, and it was gone before I knew it!

Servings: 4

1 pound chicken breast, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
Salt and pepper to taste
1 tablespoon chili flakes
1 tablespoon chopped fresh cilantro
Vegetable oil for frying
1/2 cup mayonnaise
2 cloves garlic, minced
1 tablespoon lemon juice

Place the chicken pieces in a bowl and pour the buttermilk over them. Let them marinate for at least 30 minutes, or overnight for more flavor.

In another bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture, ensuring they are well-coated.

Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1 inch deep.

Fry the chicken pieces in batches, being careful not to overcrowd the pan. Cook until golden brown and cooked through, about 5-7 minutes per batch.

Remove the chicken from the oil and drain on paper towels. Sprinkle with chili flakes and chopped cilantro while still hot.

In a small bowl, mix together the mayonnaise, minced garlic, and lemon juice to make the aioli.

Serve the spicy chicken bites hot with the garlic aioli on the side for dipping.