In a large bowl, combine the diced chicken breasts, buttermilk, and salt. Let it sit for at least 10 minutes to allow the flavors to meld. The longer the chicken marinates, the better it will taste.
In a separate bowl, whisk together the cornflour, smoked paprika, oregano, and mustard powder. This dry mixture will give the chicken its killer flavor and crunch.
Next, heat up the oil in a deep frying pan over medium heat. Wait patiently until the temperature reaches between 350 to 375°F. This is important as it ensures the chicken cooks properly and becomes crispy.
Once the oil is ready, drain the chicken from the buttermilk mixture and move quickly to coat the pieces in the dry mixture. Make sure every piece is evenly coated.
Now, carefully add the coated chicken pieces to the hot oil. Fry them for 2 to 3 minutes or until they turn golden brown and crispy. Keep an eye on them; you want perfect color!
After frying, drain the Popcorn Chicken on a paper towel to absorb excess oil. Season with more salt to taste if desired, and enjoy while they're hot!
