Chop the chicken thighs into bite-size pieces.

Place the chicken pieces into a bowl with the milk, salt, lemon juice, and Louisiana hot sauce. Roughly mix to combine.

• The milk is what is going to help our flour dredge stick to the chicken.

Meanwhile, set a wok or dutch oven over medium heat and add enough oil to fry the chicken pieces, probably about 2 inches deep.

While the oil is heating, combine the flour, cornstarch, and spices in a bowl. Pour a little bit of the milk mixture into the dredge and mix it in. This will create clumps that stick to the chicken, making it crispy when fried.

Move the chicken pieces to the flour mixture and coat them completely. Press the flour into the chicken so that it sticks well. Shake off any excess flour.

At the stove, use a thermometer to verify the oil temperature is 350°F/176°C.

Slowly drop the chicken chunks into the oil to let them get nice and golden brown. Fry the chicken for about 4 minutes, slightly agitating them throughout.

Once cooked through, move the chicken to a paper towel on a wire rack. Dab off the excess oil and then transfer to the wire portion so it doesn't get soggy.

• Try not to overcrowd the pan when frying. Fry the chicken in two batches if needed.

To a heat-safe bowl, add the leftover fry oil, butter, hot sauce, chili powder, paprika, and a touch of salt. Drizzle over the popcorn chicken to lightly coat it. Enjoy.

• Note: Don't throw out the remaining frying oil! Let it completely cool in the wok. When you can, set a paper towel over a strainer, pour the oil in, and let it drip into a container. Place a lid on it and save it for another use.