1. Place the chicken cubes in a medium-size bowl and cover them with buttermilk. Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour (or overnight).
2. Thirty minutes before you take the chicken out of the refrigerator, dust two baking pans with cornmeal and set the oven to 350 degrees.
3. Combine the flour, cornmeal, paprika, salt, garlic powder, black pepper, and cayenne pepper (if desired) in a large bowl.
4. To coat the chicken, take a few chicken cubes at a time out of the buttermilk and wait a few seconds to let the excess drip off. Roll the chicken pieces in the cornmeal mixture until they are thoroughly coated. Place all of the chicken pieces on the prepared baking pans.
5. Once the chicken is on the trays, spray the pieces evenly with the cooking spray. (Spray for a total of about three to four seconds.) Turn each piece of chicken over and spray again for three to four seconds.
6. Bake the chicken at 350 degrees for 30-35 minutes, turning once after 15-20 minutes.
2. Thirty minutes before you take the chicken out of the refrigerator, dust two baking pans with cornmeal and set the oven to 350 degrees.
3. Combine the flour, cornmeal, paprika, salt, garlic powder, black pepper, and cayenne pepper (if desired) in a large bowl.
4. To coat the chicken, take a few chicken cubes at a time out of the buttermilk and wait a few seconds to let the excess drip off. Roll the chicken pieces in the cornmeal mixture until they are thoroughly coated. Place all of the chicken pieces on the prepared baking pans.
5. Once the chicken is on the trays, spray the pieces evenly with the cooking spray. (Spray for a total of about three to four seconds.) Turn each piece of chicken over and spray again for three to four seconds.
6. Bake the chicken at 350 degrees for 30-35 minutes, turning once after 15-20 minutes.
