Popcorn Chicken

3 lb chicken breast, cut into 1-inch pieces

5 tbsp all purpose flour

1 1/2 tsp salt, plus more to serve

1 tsp garlic powder

1 cup buttermilk

2 cups panko crumbs

1 cup oil, vegetable or canola

In a medium bowl, combine the flour, salt, and garlic powder.

Pour the buttermilk into a separate bowl and the panko crumbs onto a plate.

Dredge a piece of chicken into the flour mixture until evenly coated then dip in buttermilk, letting excess drip off. Lastly, roll in panko bread crumbs until evenly coated. Transfer to a platter.

Preheat 1-inch of oil in a deep frying pan over medium heat. Adjust the heat to keep the oil at 350˚F. Fry the popcorn chicken in small batches, leaving space between each piece and flipping as needed. Fry until golden brown and 165˚F at the deepest part of the chicken on a thermometer.

Remove the popcorn chicken from the oil and let it rest on a paper towel-lined plate.

sprinkle hot chicken lightly with salt and serve with your favorite dipping sauce!