Crispy Honey-Glazed Popcorn Chicken

1. Freeze the Chicken

First, take your chicken breasts and place them on a large plate. Put them in the freezer for about 40 minutes. Freezing the chicken will make it firm and much easier to cut into small, bite-sized pieces later.

2. Prepare the Coating

While the chicken is freezing, you can prepare the coating. In a large bowl, whisk together 2.5 cups of the flour, cornstarch, granulated garlic, sugar, baking powder, kosher salt, onion powder, cayenne pepper, and black pepper. Add the water slowly while whisking until the mixture forms craggy bits and feels like damp sand. These craggy bits are key to achieving an extra crispy coating on the chicken.

3. Cut the Chicken

Once the chicken is firm, take it out of the freezer and cut it into bite-sized pieces. Place the chicken pieces in a bowl and toss them with the lightly beaten eggs and kosher salt. This egg mixture helps the flour coating stick to the chicken.

4. Coat the Chicken

Now, coat each piece of chicken with the flour mixture. Press the flour mixture onto the chicken to ensure it adheres well and creates a nice, even coating. Place the coated chicken pieces on a rimmed baking sheet.

5. Repeat the Coating Process

Whisk the remaining 0.25 cup of flour into the flour mixture, then repeat the coating process with the rest of the chicken to ensure every piece is well coated.

6. Heat the Oil

Line a second rimmed baking sheet with paper towels to absorb excess oil from the fried chicken. In a large Dutch oven, heat the peanut oil over medium-high heat until it reaches 400°F. Using a thermometer to check the temperature is crucial, as oil at 400°F ensures rapid frying and perfect crispiness.

7. Fry the Chicken

Fry the chicken in batches, about 2-3 minutes per batch, until they are golden brown and crispy. Stir the chicken occasionally to break up any clumps and ensure even frying. Once fried, transfer the chicken to the paper towel–lined baking sheet to drain any excess oil. Make sure to return the oil to 400°F before frying the next batch.

8. Prepare the Honey Sauce

Once all the chicken is fried and has cooled for about 5 minutes, it's time to prepare the honey sauce. In a small bowl, whisk together the honey, Frank's RedHot Original Cayenne Pepper Sauce, and a pinch of kosher salt until well combined.

9. Serve the Chicken

Serve the crispy popcorn chicken hot, drizzled with the honey sauce or with the sauce on the side for dipping. Enjoy your deliciously crispy and flavorful honey-glazed popcorn chicken!