Step-by-Step Instructions

1. 1.Prepare the Dry Rub

   In a bowl, combine 1 tsp fresh ground black pepper, 1 tsp onion powder, 2 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp cayenne pepper, 0.5 tsp brown sugar, and 1 tsp oregano. Mix thoroughly by hand to break up any clumps of brown sugar.

2. 2.Cut and Marinate the Chicken

   Cut 2 lbs of boneless chicken thighs into approximately 0.5-inch thick square pieces. Add half of the prepared dry rub, 2 tbsp green seasoning, and a bit of olive oil to the chicken. Mix well by hand, ensuring all chicken pieces are coated.

3. 3.Prepare the Wet Mixture

   In a separate bowl, whisk 1 egg with 0.5 cup of water until well combined.

4. 4.Prepare the Dry Breading Mixture

   Add the remaining half of the dry rub and extra coarse black pepper to 2.5 cups of all-purpose flour. Mix well to combine.

5. 5.First Dry Coat

   Take a small batch (about a quarter) of the marinated chicken. Place it into the seasoned flour. Press down gently to coat the chicken, then perform a 'seesaw motion' by rubbing the chicken pieces between your hands to create light flakes on the chicken. Shake off excess flour.

6. 6.Wet Coat

   Dip the flour-coated chicken into the egg and water mixture. Gently separate any pieces sticking together and ensure they are fully coated. Drain off any excess liquid before moving to the next step.

7. 7.Second Dry Coat

   Place the wet chicken back into the seasoned flour. Press down again and perform the 'seesaw motion' to create more prominent flakes. Bring all pieces to the center of the bowl and gently press them together to enhance the flaky texture. Shake off excess flour.

8. 8.Sift Excess Flour (Optional)

   If needed, sift the remaining flour mixture to remove any clumps, ensuring a consistent coating for subsequent batches.

9. 9.Deep Fry the Popcorn Chicken

   Preheat vegetable oil in a deep fryer to 330°F (165°C). Carefully place the breaded chicken into the hot oil. Do not move the chicken for the first minute to allow the coating to set. Fry for a total of 4-5 minutes until golden brown and cooked through (internal temperature of 165-175°F).

10. 10.Rest and Serve

    After 3 minutes of frying, lift the basket and allow the chicken to rest for about 1.5 minutes to let the oil reheat and maintain crispness. Then, lower it back down for the remaining 2 minutes of frying. Once cooked, remove the chicken and place it on a wire rack over a pan to drain excess oil and keep it crispy. Serve hot with your favorite dipping sauce, such as sweet chili aioli.