Seasoned Salt Popcorn Chicken

Cut the chicken into ½ inch cubes, then transfer to a bowl. Pour in enough buttermilk until the chicken is fully covered, then season the chicken and buttermilk with 2 tbsp of the House Blend Seasoned Salt. Mix until combined, then transfer to the fridge and let the chicken marinate for at least one hour, up to overnight.

While the chicken is marinating, make the dipping sauce by combining all of the dip ingredients together. Mix until combined, taste and adjust seasonings as you’d like. Then transfer into the fridge.

When you’re ready to bread the chicken, mix the flour, cornstarch, baking powder, and another 2 tbsp of the House Blend Seasoned Salt. Mix until fully combined.

Then begin the breading process. Working in batches, remove the chicken from the buttermilk and into the dry mixture. Once coated, transfer the chicken back to the buttermilk, and then finally back into the dry mixture. This time press the flour/cornstarch mixture into the chicken to get it fully coated. Then transfer to a baking sheet fitted with a wire rack until you’re ready to fry.

Heat olive oil in a pot to 350º, once hot add the chicken in batches. Cook, untouched, for 4 minutes. Once done, remove from the oil and set aside on a paper towel lined baking sheet to remove any excess oil.

Once all the chicken is done, transfer to a bowl and lightly season with more of the House Blend Seasoned Salt. Toss until the popcorn chicken is fully coated. Then plate and serve with the dipping sauce. Enjoy!