Directions: Crispy Popcorn Chicken

• Begin by cutting each chicken breast into bite-sized pieces. In a large mixing bowl, combine the buttermilk and Cholula hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or overnight for maximum flavor.
• In a shallow dish, whisk together the all-purpose flour, sea salt, black pepper, paprika, and onion powder. In another bowl, place the panko breadcrumbs. Set both bowls aside.
• In a large frying pan or deep fryer, heat the vegetable oil or shortening over medium-high heat. You’ll want the oil to reach about 350°F (175°C) for optimal frying.
• Once the chicken has marinated, remove it from the buttermilk mixture, allowing any excess to drip off. Dredge each piece in the flour mixture, shaking off any excess. Then, dip it back into the buttermilk briefly before rolling it in the panko breadcrumbs, pressing gently to adhere.
• Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4–5 minutes, or until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a plate lined with paper towels to drain any excess oil.
• Once all the popcorn chicken is cooked, serve it warm with your favorite dipping sauces. Enjoy every crispy, flavorful bite!