Chicken Popcorn

Mix garlic powder, black pepper, and paprika. Divide the mixture into 2 parts (one for marinade, the other for breading). If you want it spicier, replace part of the black pepper with cayenne pepper.

Cut the fillet into pieces approximately 1.5 x 2 cm. In a deep bowl, mix 1 part of the mixture with the chopped fillet, season with salt to taste, mix well, and refrigerate for half an hour to an hour.

In a larger bowl, mix the second part of the mixture with flour and season with salt to taste, so the breading isn't bland.

Take the chicken out of the fridge, coat it in flour, then dip it in yogurt. Then coat it in flour again. Next, place the pieces on a rack to dry slightly for 10-15 minutes.

Pour 2.5-3 cm of vegetable oil into a thick-bottomed pot, place it over medium-low heat and heat the oil. Add the pieces to the oil; they should simmer but not boil vigorously. Fry for 3-4 minutes until golden brown. If they fry too quickly, your oil is overheated; lower the heat further. Fry in batches to ensure the pieces float freely in the oil and do not stick together.

Remove with a slotted spoon onto a paper towel to drain excess oil. Can be served immediately. The popcorn is crispy on the outside and juicy on the inside. Enjoy your meal!