He also suggests cutting up the chicken into one by one centimetre cubes, then marinate in a bowl with butter milk and a pinch of sea salt for half an hour.
And while you wait for the chicken breast to marinate, prepare the dry mixture in another bowl, combining corn flour, pepper, herbs and spices together.
“Drain the chicken from the buttermilk, and then toss them into the dry mix,” he said.
“Shallow fry in vegetable oil for about three minutes or until golden and crispy.”
Morgan Hipworth's full homemade popcorn chicken recipe can be found below:
1 chicken breast, diced into 1cm cubes
For the marinade:
Pinch of sea salt
For the dry mix:
100g corn flour
1tbsp each of paprika, garlic powder and onion powder
1tbsp each of pepper, oregano, basil and mustard powder
300ml vegetable oil, to fry
Chicken salt, to season
Combine the diced chicken, buttermilk and salt in a bowl and allow to marinade at room temperature for 30 minutes. Whilst the chicken is marinading in another bowl combine all the dry mix ingredients.
Heat a fry pan over medium with the vegetable oil.
Drain the chicken from the buttermilk and dust generously into the dry mix and then into the hot oil. Fry for around two to three minutes or until golden and crispy.
Drain on paper bowl and toss with chicken salt. Serve and enjoy!