# Components:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts, cut into 1 in cubes
→ Marinade
02 - 1/2 cup buttermilk
03 - 2 cloves garlic, minced
04 - 1 tsp dried oregano
05 - 1 tsp dried thyme
06 - 1 tsp dried parsley
07 - 1/2 tsp salt
08 - 1/2 tsp freshly ground black pepper
→ Coating
09 - 1 cup all-purpose flour
10 - 1 cup panko breadcrumbs
11 - 1 tsp garlic powder
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp salt
14 - 1/2 tsp black pepper
→ For Frying
15 - Vegetable oil, for deep frying
→ Optional Garnish
16 - Chopped fresh parsley
17 - Lemon wedges
# Directions:
01 - In a large bowl, combine buttermilk, minced garlic, oregano, thyme, parsley, salt, and black pepper. Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
02 - In a shallow dish, stir together flour, panko breadcrumbs, garlic powder, smoked paprika, salt, and black pepper until evenly blended.
03 - Preheat vegetable oil in a deep fryer or large heavy pot to 350°F.
04 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the breadcrumb mixture, pressing lightly to ensure a full coating.
05 - Working in batches, gently place coated chicken into the hot oil and fry for 3 to 4 minutes until golden brown and the internal temperature reaches 165°F. Avoid overcrowding for optimum crispiness.
06 - Transfer fried chicken pieces using a slotted spoon to a plate lined with paper towels to drain excess oil.
07 - Present the popcorn chicken immediately, garnished with chopped parsley and lemon wedges as desired.
