Popcorn Chicken

Ingredients:

2 large boneless skinless chicken breasts

Buttermilk

1 1/2 Cups All Purpose Flour

1/2 Cup Cornstarch

2 Tablespoons garlic powder

2 Teaspoons paprika

1 teaspoon cayenne

1 teaspoon kosher salt

1 teaspoon pepper

2 teaspoons seasoned salt (such as Lawry’s)

Slice the chicken breasts into one inch bite sized pieces. Place in a container with a lid and cover with buttemilk. Chill for at least 1 hour and up to 5 hours. To coat: Combine the rest of the ingredients in a shallow bowl and add a couple tablespoons of the buttermilk to create craggy crust that sticks to the chicken!

Dip Chicken pieces from buttermilk straight into dry mix and then let sit at room temp for about ten minutes. Once your oil is heated to 350 degrees, drop the chicken into either a deep fryer, or heavy bottomed saucepan with at least 2 inches of neutral oil like canola or vegetable. Be careful not to over crowd as then they won’t be as crispy. Remove from oil when golden brown and 165 degrees internally. Place on draining rack (not paper towels) and season with salt.

Serve with any dipping sauce of your choice!