Popcorn Chicken Recipe

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2 chicken breasts (, boneless, skinless and cut into bite-size pieces)

2 eggs (, lightly beaten)

2 cups flour

1 tablespoon onion powder

2 teaspoon sweet paprika

1 teaspoon celery salt

½ teaspoon ground white pepper

Canola oil for frying*

Place the lightly beaten egg into a bowl, pie plate or dredging bowl.
In another shallow dish or dredging bowl, combine the flour, onion powder, paprika, salt and white pepper.
Toss the chicken in flour mixture, then egg and flour again.
Place the chicken on a baking sheet or plate. Continue to repeat for all chicken.
Allow the breaded chicken to sit at room temperature for 10-15 minutes. This allows the breading to harden and stick, preventing it from flaking off during cooking.
Heat the oil in a large, shallow frying pan or cast iron skillet. Oil should be on medium-high heat and reach 350°F.
Working small batches, fry the chicken. Small pieces should only take 5-6 minutes, being turned every 2 minutes. Cook until lightly browned and remove to a paper towel lined plate or wire cooling rack.
Serve hot with choice of sauces.
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