Spicy Popcorn Chicken
2 cups Gil’s California Extra Virgin Olive Oil or Gil's Grapeseed Oil
1 1/2lbs. boneless skinless chicken breasts, cut into 1 inch pieces
2 cups buttermilk
1 tablespoon Gil’s Crying Tongue Hot Sauce
2 cups panko bread crumbs
1 teaspoon Big Sur Gourmet San Fran Sea Salt
1 teaspoon Big Sur Gourmet Cowboy Rub
1 teaspoon garlic powder
1 teaspoon onion powder
Heat oil in a large dutch oven or high-sided skillet over medium-high heat.
While the oil is preheating, combine chicken pieces, buttermilk, and hot sauce in a large bowl, stir to combine and coat the chicken. In a separate bowl, combine bread crumbs, salt, cowboy rub, garlic powder, and onion powder, stir to combine. Coat buttermilk soaked chicken pieces in the bread crumb mixture. Using your hands, press the bread crumbs to adhere.
Once the oil is hot, carefully add the breaded chicken to the pan, working in batches if necessary. Fry for 2-3 minutes, flipping halfway through, until golden brown, crispy, and cooked through. Using a slotted spoon, transfer fried chicken to a wire rack or paper towel lined plate to drain. Serve popcorn chicken with your favorite dipping sauce.