Mix 3 cups flour, garlic salt, 1 tablespoon pepper, paprika, and poultry seasoning together in a medium bowl. These little chicken bites are delicious served with a simple dipping sauce (honey mustard or buttermilk ranch are always delicious) as a tasty snack or appetizer but if you want to turn it into more of a meal, adding a few delicious salads or baked potato wedges is a great idea. Heat oil in a deep fryer to 350 degrees F (175 degrees C). Cooked chicken pops can be reheated in a preheated oven for 10 minutes until hot throughout. Add the chicken to the buttermilk mixture cover and refrigerate for 30 minutes (or up to 4 hours.) 2 Remove the chicken from the refrigerator 10 minutes before frying. The breaded chicken can be kept at room temperature for an hour before frying. 1 For the chicken: Whisk together the buttermilk, pickle juice, and egg in a medium bowl until smooth. The chicken is definitely best served immediately but the chicken can be chopped and kept covered in the fridge for up to a day. Remove from the oil with a slotted spoon then drain on paper towels before serving. Fry the chicken pops in hot oil until golden brown and crisp. The breading should be rough and shaggy and not neat and even. Place the pieces, two at a time, in flour, egg, flour, egg and flour, pressing each time to coat. In a medium bowl beat eggs, milk and hot sauce. Cook the chicken: Heat oil in a large, deep pot over medium-high heat. In a large bowl, whisk flour, salt, pepper, garlic powder and paprika.If you want a thicker coating, repeat this process. Seasonings - The seasoning process is two-fold. You can also use breadcrumbs but the flour gives the chicken a more classic fried chicken taste and appearance. Flour - Regular organic all-purpose flour is fine. Dip the chicken first into the flour, then into the egg and again into the flour. In a separate bowl, combine milk and egg. Season flour with salt, pepper, paprika and oregano and beat a few eggs into a separate mixing bowl. Combine flour, kosher salt, crushed red pepper and paprika in a bowl. Bread the chicken: Chop skinless, bone less chicken breasts into bite-sized pieces with a sharp knife.I use canola oil but any vegetable oil will work. You could add other herbs and spices like garlic powder, onion powder, thyme and parsley. After the timer goes off, open and carefully flip over the chicken wings. Place basket in air fryer and cook for 10 minutes. Bone-in wings: Arrange chicken wings in prepared basket spaced evenly apart. Spices: Smoked paprika, oregano, salt and black pepper. Lightly spray the base of air-fryer basket with vegetable oil spray.I used boneless, skinless chicken breasts but you can use chicken thighs too.
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