Cut the chicken into 1/2 inch cubes. Add it to a bowl and cover with buttermilk, and season with 2 tbsp of the House Blend Seasoning Salt. Mix until combined and transfer to the fridge for 1 hour up to overnight.

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

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 fitting 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.

Transfer the chicken to a bowl and lightly season with more of the House Blend Seasoning Salt. Toss until the popcorn chicken is fully coated. Then plate and enjoy!