You'll need two medium sized bowls. One will be for a thick batter to coat the chicken and the other will be for a dry mix to dip the chicken after coating into the batter.

Divide the flour, panko, garlic salt, pepper, cayenne pepper, chili powder and onion powder equally into the two bowls.

In the bowl for the batter add the water. You should end up with a very thick batter.

Stir the bowl of dry ingredients to evenly combine the spices.

Cut the chicken breasts into cubes and sprinkle with salt and pepper.

Preheat a pot with oil. I get a crispy outside by frying the chicken in just enough oil to cover the pieces, more like a deep fry instead of a shallow pan fry.

Grab a large plate or platter and line with paper towels or a clean lint free towel.

Dip enough cubes of chicken for one frying batch into the batter, then dip them in the flour mixture.

Fry until the outside is a light golden brown color and crispy, then carefully remove the chicken from the oil and drain on the prepared plate. Turn over the pieces of chicken after a couple minutes.

After all the chicken is fried and drained, transfer to a serving plate.

You can pour the pineapple bourbon sauce on top or serve it on the side.

Enjoy!