1. Marinate the Chicken

1. In a medium bowl, whisk together the buttermilk, egg, garlic powder, onion powder, paprika, salt, and black pepper.
2. Add the chicken pieces to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.

2. Prepare the Coating

1. In a large bowl, combine the flour, cornstarch, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix well.
2. Set up a breading station by placing the chicken marinade bowl and the coating bowl side by side.

3. Coat the Chicken

1. Remove a few pieces of chicken from the marinade, letting the excess drip off.
2. Toss the chicken pieces in the flour mixture, pressing gently to ensure they’re fully coated. Shake off any excess flour and place the coated chicken on a plate or tray. Repeat with the remaining chicken.

4. Heat the Oil

1. In a deep frying pan or pot, heat 2–3 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature, as too hot oil will burn the coating and too cool oil will result in greasy chicken.

5. Fry the Chicken

1. Working in small batches, carefully add the coated chicken pieces to the hot oil. Fry for 4–5 minutes, turning occasionally, until golden brown and cooked through.
2. Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken.

6. Serve and Enjoy

1. Serve the popcorn chicken hot with your favorite dipping sauces. Garnish with chopped parsley or a sprinkle of paprika for an extra touch.