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Marinade chicken 1 hour+ in Buttermilk Marinade.
Dribble then rub 3 tbsp marinade in breading to make small clumps.
Dredge chicken, fry 2 minutes at 180C/350F.
Cut chicken into small 1.25 cm / ½" cubes.
Whisk marinade in a bowl. Add chicken, stir to coat, then refrigerate for 1 hour (no longer than 24 hours).
Mix together Breading and all KFC Secret Herbs & Spices in a large bowl.
Drizzle 3 tablespoons of the Marinade into the flour mixture. Use your fingers to rub in so you get lots of small lumpy bits.
Preheat oven to 50°C/125°F, to keep cooked chicken warm.
Pick up a handful of chicken from the marinade, scatter across surface of the flour mixture.
Spoon flour over chicken then toss with the spoon to coat.
Shake off excess flour.
Just before frying, use your fingers to briefly re-toss the chicken you're about to cook in the residual flour on the tray.
Add oil to your pot to a depth of 2.5 cm / 1". Heat it over medium high to 180°C/350°F.
Pick up some chicken and put it in a spider with large holes and shake so excess flour falls through.
Carefully lower chicken into the oil. Fry for 2 - 2.5 minutes until golden.
Scoop out with a spider and spread on a paper towel lined tray.
Serve chicken in popcorn boxes, with dipping sauce of choice.