Crispy Popcorn Chicken

Cut the chicken breasts into bite-sized, 1-inch cubes.

Place the chicken pieces in a bowl and cover with buttermilk. Cover and refrigerate to marinate for at least 2 hours.

In a large bowl, whisk together the all-purpose flour, cornstarch, salt, seasoned salt, smoked paprika, onion powder, garlic powder, mustard powder, and 1/2 tsp black pepper.

Strain the chicken from the buttermilk, allowing excess to drip off.

Add the strained chicken to the flour mixture and toss until every piece is thoroughly coated.

In a separate bowl, lightly beat the egg whites. Transfer the flour-coated chicken into the egg whites and mix to coat.

In a third bowl, combine the panko breadcrumbs and dried thyme.

Transfer the chicken from the egg whites to the panko mixture, pressing gently to ensure a thick, even coating on all sides.

Heat about 2 inches of vegetable oil in a heavy-bottomed pan or pot to 350°F (175°C).

Carefully add the chicken to the hot oil in small batches, being sure not to overcrowd the pan. Fry for 4 minutes, or until golden brown, crispy, and cooked through.

Use a spider strainer to remove the cooked chicken and place it on a paper towel-lined baking sheet to drain.

While the chicken is still hot, season with a fresh grinding of black pepper.

Serve immediately with your favorite dipping sauce, such as barbecue sauce.