Prepare the Chicken:
In a large bowl, mix the buttermilk, salt, pepper, garlic powder, onion powder, and paprika.
Add the chicken pieces to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the chicken to marinate.
Prepare the Coating:
In a separate medium bowl, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
Coat the Chicken:
Remove the marinated chicken pieces from the buttermilk mixture and allow excess to drip off.
Dredge each piece of chicken in the flour mixture, pressing gently to coat evenly.
Fry the Chicken:
Heat about 2 inches of vegetable oil in a large frying pan or deep fryer over medium-high heat.
Once the oil reaches 350°F (175°C), carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan.
Fry the chicken for 4-5 minutes per batch or until golden brown and crispy, turning occasionally to ensure even cooking.
Use tongs to remove the chicken from the oil and place it on paper towels to drain excess oil.
Serve:
Serve the popcorn chicken hot with your favorite dipping sauces like honey mustard, ranch, or BBQ sauce.
