KFC Style Popcorn Chicken

Wash the chicken thighs in a bowl with vinegar water, then drain off excess liquid.

Cut the boneless, skinless chicken thighs into bite-sized, roughly 1/2 inch thick squares.

In a bowl, combine the chicken pieces with half of the spice rub, olive oil, and green seasoning paste. Mix well to coat the chicken evenly. Let it marinate for at least 20 minutes, or preferably overnight in the refrigerator.

In a large bowl, combine the all-purpose flour, remaining spice rub, and freshly ground black pepper. Whisk lightly to combine.

In a separate bowl, whisk together the egg and water until well combined.

Arrange your station with the marinated chicken, the egg wash, the flour mixture, and an empty bowl or plate for the breaded chicken.

Take a few pieces of marinated chicken at a time, ensuring they are not too wet. Dredge them in the flour mixture, pressing lightly to coat. Shake off excess flour.

Dip the floured chicken into the egg wash, ensuring it's fully coated. Let excess liquid drip off.

Return the chicken to the flour mixture and toss gently using a 'see-saw' motion with your hands, pressing lightly to create those nice, light flakes. Ensure all pieces are well-coated.

Repeat the process for all the chicken pieces, placing the breaded chicken onto a wire rack or plate as you go.

Heat vegetable oil in a deep fryer to 375°F (180°C). You'll need about 4 cups of oil.

Carefully lower the breaded chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for about 4-5 minutes, without moving them for the first minute to set the coating.

Lift the basket, let the oil drain, and shake the chicken gently. Submerge the chicken back into the oil and fry for another 2-3 minutes until golden brown and cooked through. This double-fry method ensures a super crispy exterior and juicy interior.

Remove the chicken from the fryer and place it on a wire rack set over a baking sheet or paper towels to drain any excess oil. Let it rest for a minute or two.