Mix the buttermilk, hot sauce, brown sugar and lemon juice together until the brown sugar is dissolve then add the diced chicken with the mixture in a zip-lock bag. Marinate chicken for several hours or overnight.

(In class we marinate for 45 minutes the longer the better)

Remove chicken from marinade - drain well

Mix the cornstarch,salt,white pepper and cayenne. Dredge chicken with seasoned cornstarch mixture and shake off the excess coating.

In a deep skillet, heat about two cups of oil(depending on the pan size) over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it bubbles right away without smoking, it's ready.

Fry at 350 F. until golden brown and cooked through. (I check the biggest piece) let cool before adding to the salad.

You can garnish with extra blue cheese crumbles, and chopped parsley.

Note #1.. Hot sauces very greatly Crystal Hot Sauce and Franks Hot Sauce work well... they are a sweet heat. Tabasco will ruin this recipe. It is just to hot...Great on Oysters not on this Recipe:)

Note #2 If you do not want to fry, you can buy popcorn chicken at a grocery store or, KFC, or Popeyes and skip steps 1,2,3,4,5 :p