Step 1

Whisk together the flour, paprika and oregano in a bowl. Season. Combine the milk and egg in a separate bowl. Place the panko on a plate.

Step 2

Coat the chicken in the flour mixture, shaking off excess. Coat in the egg mixture, then the breadcrumbs, pressing firmly to stick. Transfer the chicken to a baking paper-lined tray. Place in the fridge for 30 minutes to rest.

Step 3

Pour enough oil into a saucepan to come one-third of the way up the side. Heat over medium-high heat to 160C. Cook chicken, in batches, for 2 minutes or until golden and cooked through. Drain on paper towel. Serve tossed with freshly popped popcorn.