1: In a bowl, combine the chicken breast pieces with chili powder, pepper powder, salt, and lemon juice. Mix well and let it marinate for at least 30 minutes.
2: In a separate bowl, prepare the slurry by combining all-purpose flour, chili powder, salt, and enough water to make a smooth batter.
3: In another bowl, mix all-purpose flour and bread crumbs to create the dry coating mixture.
4: Take each marinated chicken piece, dip it into the slurry, and then coat it with the dry coating mixture.
5: Heat oil in a deep frying pan. Once hot, carefully drop the coated chicken pieces into the oil. Fry until they turn golden brown and crispy.
6: Remove the cooked chicken popcorn from the oil and place them on a paper towel-lined plate to remove excess oil.
7: In a separate bowl, combine Kashmiri chili powder, salt, and sugar to make the seasoning mixture. Sprinkle this over the fried chicken popcorn and toss to coat.
8: Serve hot with your favorite dipping sauce or enjoy them as is.
