In a large bowl, combine buttermilk and chicken, set aside. In a separate bowl, mix together dry pancake mix, garlic powder, paprika and salt. Set aside.
To make the aioli, combine the melted Organic Valley Ghee, Dijon mustard, lemon juice and salt. Whisk together then add mayonnaise and chopped parsley and blend thoroughly.
Remove chicken cubes from buttermilk and toss in the dry pancake mixture, making sure each piece of chicken is completely coated in the pancake mix.
Fill a large cast iron or non-stick skillet, 1/3 high with canola oil and place over medium-high heat. Heat oil to 375 degrees, then place chicken bites into hot oil, making sure to not over-crowd the pan. Cook until golden on one side, about 2-3 minutes, then cook a minute more on the second side.
Remove chicken from oil with a slotted spoon, and place on paper towel to absorb excess oil. Sprinkle with salt. Repeat with remaining chicken bites.
Serve immediately with the ghee aioli!