Step 1

In a large bowl, combine the chicken pieces, buttermilk, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well, cover, and refrigerate for at least 30 minutes or up to 8 hours. This allows the flavors to penetrate the chicken.

Step 2

In a shallow dish, mix together the flour, cornstarch, remaining 1/2 tsp salt and 1/4 tsp black pepper. In another shallow dish, beat the eggs. In a third dish, mix the panko crumbs with the paprika, garlic powder, and cayenne.

Step 3

Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece first in the flour mixture, then dip in the egg and coat well with the seasoned panko crumbs. Press the crumbs onto the chicken to adhere. Place the breaded pieces on a plate.

Step 4

Heat about 2 inches of oil in a heavy pot or deep fryer to 350°F. Fry the chicken in batches for about 3-4 minutes, until golden brown and cooked through. Do not overcrowd the pot. Drain the fried chicken on a wire rack set over paper towels.

Step 5

For extra crispy popcorn chicken, fry the pieces a second time for 1-2 minutes until deeply golden. This double-frying method will make the coating extra crunchy.

Step 6

Sprinkle the hot popcorn chicken with a little more salt if desired. Serve immediately with your favorite dipping sauces like ranch, honey mustard, or sweet chili sauce. Enjoy!