• Heat oil to 350 degrees.
• Cut chicken breasts into 1” pieces and sprinkle with salt and pepper.
• Set aside
• Place garbanzo bean flour, 2 teaspoons salt, arrowroot powder, dry mustard and garlic powder in a bowl and combine.
• Add eggs and sparkling water and stir until combined. Should be thick but not pasty. If it is pasty, add a little more sparkling water.
• Dip chicken into batter in batches and cover each piece with batter.
• Place 10 or so pieces of battered popcorn chicken into hot oil.
• Cook for 1½ minutes on the first side and another minute on the second side.
• Remove from oil and place on a cooling rack over a baking sheet
• Sprinkle with additional salt to taste
• Serve!

**These become crispy again when reheated in a skillet with a little oil, or in an air fryer.