Pour oil to a deep pan and heat on a medium flame until hot enough.
Oil has to be medium hot and not smoking hot. Test by dropping a small piece of bread crumb into the oil, it should sizzle and come up to the surface without become brown or burnt. This means the oil is at the right temperature for frying. If the crumb sinks, it means the oil is still not hot enough. 350 to 375 F is the right temperature if you are measuring.
Gently drop the breaded popcorn chicken to the hot oil one after the other. Do not stir or disturb them for about a minute or 2, as this is going to separate the bread crumbs from the chicken.
Do not crowd the pan with many chicken bites at one time as this will bring down the temperature of the oil. Fry popcorn chicken in batches.
Stir after 2 mins and fry evenly till golden and crisp on a medium flame. The internal temperature of the thickest piece of fried chicken should reach 165 F. If you don't have a food thermometer, simply cut down a popcorn chicken. It should not be pink inside any more.
Remove the popcorn chicken to a cooling rack placed over kitchen tissues or a tray. Or to a steel colander.
To fry the next batch of popcorn chicken, turn down the heat to low. Using a mesh skimmer, remove any bread crumbs that have fallen off to the oil. Bring the oil back to right temperature and fry them in batches.