1/2cButtermilkregular milk or even water would work in a pinch
1 1/2tbspGranulated Sugar
1tbspBaking Powder
2tspSalt
1/2tspFreshly Cracked Black Pepper
1tspCayenne Pepper
2tspOnion Powder
1tspGarlic Powder
2largeEggslightly beaten
Vegetable Oil for frying the popcorn chicken
FOR JACK'S GOOD GOOD SAUCE COPYCAT RECIPE
1/4cVegetable Oil
1/4cWater
1 tbspBrown Sugar
1tbspTomato Paste
1 tbspButtermilkor regular milk
1tbspCornstarchused as a thickener instead of xanthen gum
1tbspWorcestershire Sauce + Lime Juice squeezedto substitute instead of tamarind concentrate - used to heighten the tangy flavor
2tspPrepared Yellow Mustard
2tspWhite Vinegar
1largeEgg Yolks
1/2 tspSugar
1/2tspSalt
1/4tspFreshly Cracked Black Pepper
1/4tspOnion Powder
1/4tspMolasses
1/8tspGarlic Powder
1/8tspGround Celery Seed
Instructions
TO MAKE JACK'S POPCORN CHICKEN COPYCAT RECIPE
Cut two large chicken breasts in about 1/2" pieces. Place into a bowl and toss with the eggs and 1 tsp of the salt (*edited for accuracy).
Whisk together the flour, cornstarch, garlic powder, sugar, baking powder, the remaining tsp of salt, onion powder, pepper and cayenne pepper. To that, add 1/2 cup of buttermilk and work it with your fingers until a craggily flour is formed. You could also use water or regular milk for this process.
Working in batches, add half of the chicken to the flour mixture trying not to get too much excess egg mixture with it. Toss and really squeeze the chicken pieces to coat the pieces with the craggily flour mixture.
Bring vegetable oil to 400 degrees and gently place the chicken into the oil, tossing occasionally until golden. This should only take about 3-4 minutes if the oil is hot enough. Remove to a paper towel lined plate to drain. Repeat until all of the chicken has been fried.
TO MAKE JACK'S GOOD GOOD SAUCE COPYCAT RECIPE
Whisk together all of the ingredients in a small sauce pan. Bring to a gentle boil for 2 minutes, then remove and allow to cool. Place into a blender, food processor or Nutribullet and blend until smooth and airy. Cool completely before serving.