Marination: In a cup, add yogurt and vinegar. Stir and keep aside for 10 minutes. Buttermilk is ready.

Cut chicken into 1-inch pieces.

Marinate the chicken pieces with buttermilk, salt, red chili powder and black pepper powder for 3-4 hours or preferably overnight. Marinating for long hours is essential for the flaky chicken meat that we love in popcorn chicken.

Coating: Mix all the ingredients of coating and coat the pieces heavily.

Fry on a medium flame for 3-4 minutes.

Take out and place on a wire rack. Placing on a kitchen towel will make the crust soggy therefore do not use paper towel/tissue paper.

Serve immediately with Popcorn Chicken sauce.

Enjoy!