Popcorn Chicken Recipe

Trim excess fat from the chicken and cut into bite-size pieces about 1 to 1 1/2 inches. Pat dry with paper towels.

In a bowl or zip-top bag combine buttermilk, hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Add chicken pieces, toss to coat, cover or seal, and refrigerate for at least 1 hour and up to overnight. This both flavors and tenderizes.

In a shallow bowl or wide rimmed plate whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined.

Set up a dredging station: the seasoned flour mixture in one shallow bowl, and in another bowl whisk the 2 eggs with 1/4 cup milk until smooth.

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (about 3–4 cups depending on pot). Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Working in small batches (do not overcrowd), remove chicken from the buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, then dip into the egg mixture, then return to the flour mixture for a second coating. Press the flour onto the chicken to help it adhere. Place breaded pieces on a wire rack while you finish the rest.

When oil is at 350°F, carefully add a few pieces (about 6–8 depending on size and pot) without crowding. Fry, turning occasionally, until golden brown and an instant-read thermometer inserted into a piece reads 165°F (about 3–5 minutes per batch depending on piece size).

Use a slotted spoon or spider to transfer cooked chicken to a wire rack set over a baking sheet to drain and stay crispy. Immediately sprinkle with finishing salt to taste.

Bring oil back up to 350°F between batches. Repeat until all chicken is cooked.

If desired, toss the warm popcorn chicken with chopped parsley for color. Serve immediately with ranch, ketchup or your choice of dipping sauce.

Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 375°F (190°C) oven on a wire rack for 8–10 minutes.