This dish is among our favorites from Nik Sharma’s Season, our October 2018 Cookbook Club choice. Sharma states: “Whenever I make popcorn chicken or fry bigger serving pieces, I taste the meal in phases. The entire spices are toasted to trigger their oils. These are then combined into buttermilk to develop a mouthwatering marinade. More flavoring is then contributed to the flour in the dredging mix, and lastly, the hot little nuggets of chicken are topped with fried chiles.”

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