2 boneless skinless chicken thighs, cut into bite size pieces

113 g (1/2 cup) Milk

5 g salt

Juice from 1/2 lemon

Louisiana style hot sauce (Crystal, tabasco, etc)

50 g flour

25 g cornstarch

20 cranks black pepper

Chile powder

Garlic powder

Oregano

Peanut oil for frying

14 g (1 tbsp) leftover fry oil

7 g (1/2 tbsp) butter

10 g (2 tsp) hot sauce

Extra hot chile powder or cayenne pepper

Pinch salt

Chop the chicken thighs into bite-size pieces. Place the chicken thighs into a bowl with the milk, salt, lemon juice, and Louisiana hot sauce. Roughly mix to combine. The milk is what is going to help our flour dredge stick to the chicken.

Meanwhile set a flat bottom wok over medium heat and add enough peanut oil to fry the chicken pieces, probably about 2 inches.

While that’s coming to temp, combine the flour, cornstarch, and spices in a bowl. Take the milk mixture and pour a little bit into the dredge and mix it in, this will create nice clumps to stick to our chicken that gets fried and crisp.

Move the chicken pieces to the flour mixture and coat them until completely combined. Press the flour into the chicken hunks so that layer really sticks on there. Shake off the excess flour.

At the stove, using a thermometer verify the temp of the oil is 350 degrees F. Slowly drop the chicken chunks into the oil to let them get nice and golden brown. In total, fry the chicken for about 4 minutes, slightly agitating them throughout. Once cooked through, move to a paper towel on a wire rack, dab the excess oil, and move to the wire portion so it doesn’t get soggy.

While the magic of frying goes on you can wash your milk bowl, the excess dredge, and wipe down your work surfaces. Always clean as you go.

To a heat-safe bowl, add the leftover fry oil, butter, hot sauce, chile powder, paprika, and a touch of salt. Drizzle over the popcorn chicken to lightly coat the outside. Enjoy.