Kentucky Fried Popcorn Chicken
Instructions
1. In a small bowl thoroughly combine 1 tablespoon paprika, tablespoon onion salt, 1 teaspoon celery salt, 1 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon ground allspice, 1 teaspoon ground oregano, 1 teaspoon chili powder, 1 teaspoon ground black pepper, 1 teaspoon sweet basil, crushed, and 1 teaspoon marjoram, crushed, and set aside.
2. Cut 2 pounds of uncooked chicken breast meat into chunks, and set aside.
3. Pour 1 cup flour into a zip-lock bag, and set aside.
4. Now, take about half of the herb seasoning mixture, and add it to your uncooked chicken chunks, and work it in with your hands. This will give a medium amount of spiciness to the chicken.
5. Add more of the herb seasoning, if you like a spicier flavor. (You may cover the chicken with plastic wrap, and let it sit in the refrigerator to absorb the herb flavors for about 4 hours, if you choose, but that is not necessary.) 6. When you are ready to fry your herb-seasoned chicken chunks, heat about cup of peanut oil in a skillet, until a sprinkling of flour sizzles. Then, place a handful of seasoned chicken chunks in the zip lock bag, shake the bag until the chicken chunks are thoroughly coated, shake off any excess flour, and place them individually into the hot oil. Continue until you have a single layer of chicken chunks in the skillet.
7. Reduce the heat, and tend to the chicken closely, as it will cook quickly! When each piece is brown on the bottom side, turn it over to brown on the top side. When both sides are brown, the chicken is most likely done. 8. You may test for doneness by cutting into the largest piece, and it should be white all the way throughno pink! Remove the chicken chunks to a plate that is covered with paper toweling for draining any excess oil.
9. Repeat the process to make a second skillet of Popcorn Chicken. (You may have to remove any leftover crumbs from the skillet, and replenish the peanut oil, by adding another cup.)
