Step 1

Cut the chicken breasts into small, bite-sized pieces. Place the chicken pieces in a bowl and pour the buttermilk over them, add salt and pepper, and stir. Make sure all the chicken is coated in buttermilk. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.

Step 2

In a separate bowl, combine the flour, cornflour, paprika, garlic powder, onion powder, salt, cayenne pepper, and black pepper. Mix well to ensure the seasonings are evenly distributed.

Step 3

Dip the chicken pieces in the flour mixture one by one, making sure to coat them well. Press the flour onto the chicken to help it adhere. Place on a parchment-lined baking sheet or a large plate, and repeat with all the pieces of chicken.

Step 4

Halfway through battering your chicken pieces, heat up the vegetable oil in a deep fryer or large pot to 350°F (175°C).

Step 5

Carefully drop the coated chicken pieces into the hot oil, a few at a time, to avoid overcrowding the fryer. Fry for about 3-5 minutes or until golden brown and crispy. Stir around to cook evenly.

Step 6

Use a slotted spoon or tongs to remove the popcorn chicken from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Repeat the process with the remaining chicken pieces, frying them in batches.

Step 7

Once all the popcorn chicken is fried, let it cool slightly before serving.