Crispy Buttermilk Popcorn Chicken

Cut 6 boneless chicken thighs up into 1 inch sized chunks and put it in a bowl or ziploc bag with 1 cup buttermilk, ¼ cup water and, 1 tablespoon salt.

Refrigerate for a minimum of 4 hours, but it's best to leave it overnight.

Bowl 1: In a medium bowl, beat 2 eggs and set aside

Bowl 2: In another bowl, combine 3-4 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon cayenne, 1 teaspoon ground pepper, ½ teaspoon ground cumin, 1 ½ teaspoons salt, ¼ cup potato starch or potato flour, and ¾ cup all purpose flour together and set aside

Take the chicken out of the fridge and let it sit in room temperature for at least 1 hour.

Set the deep fryer to 350F (if you are using a high wall pot over the stove, set the heat to medium-low)

One by one, take each chicken piece and lightly coat the flour mix and dust off the excess flour.

Coat it with the egg mixture

Coat it again in the flour mixture

(Optional) Repeat the egg and flour mixture steps a few more times if you want a thicker batter.

Deep fry the chicken in batches for 1 minute. Careful not to overcrowd the pan which will drop the oil temperature.

Let the chicken rest on parchment paper or brown paper bags to absorb excess oil

Set the deep fryer to 375F (if you are using a high wall pot over the stove, set the heat to medium)

Add the chicken back in and cook it for 3-4 minutes

Let it cool on newspaper, parchment paper or brown paper bag

Enjoy!

In a small bowl combine ¼ cup mayonnaise, ½ cup sour cream, 4 teaspoons honey, 4 teaspoons sesame oil, 2-3 teaspoons soy sauce, 2-3 teaspoons toasted sesame seeds, and 3 teaspoons sriracha chili sauce (optional).

Serve with chicken!