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1
For the chicken and marinade: Cut each chicken thigh into bite-size pieces, approximately 1 1/2 by 1 1/2 inches.
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2
In a large resealable plastic bag, combine the fennel, mustard, salt and black pepper.
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3
Add the chicken and massage the bag so the chicken is thoroughly coated in the spices.
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4
Add the buttermilk and onions, and massage the bag again to mix the ingredients.
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5
Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.
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6
For the breading: Set up a breading station by lining up 3 small baking dishes or pie plates.
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7
In one dish, add the flour.
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8
In the second, whisk the eggs with 3 tablespoons water.
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9
In the third, mix together the panko, fennel, paprika, salt and black pepper.
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10
A few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour.
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11
Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off.
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12
Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated.
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13
Place the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes.
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14
Fill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat.
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15
In batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side.
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16
Drain on a paper-towel-lined baking sheet.
