Marinate the chicken

• Cut the chicken breast into bite-sized pieces.
• Place the chicken in a bowl with the buttermilk, salt and black pepper and mix well.
• Cover and refrigerate to let the chicken soak up the marinade.

Prepare the coating

• In a bowl, combine the flour, cornstarch, paprika, garlic powder and onion powder.
• Beat the egg in a separate bowl.
• Set up the bowls in order: flour mixture, egg, then flour mixture again.

Coat the chicken

• Take each piece of chicken from the buttermilk and press it into the flour mixture.
• Dip it into the beaten egg, then roll it again in the flour mixture.
• Shake off the excess and set the coated pieces aside on a tray.

Fry the popcorn chicken

• Heat the vegetable oil to 175 °C.
• Fry the chicken pieces in batches until golden and cooked through.
• Lift them out with a slotted spoon and drain on a cooling rack.

Serve

• Season the popcorn chicken with a little extra salt while hot.
• Serve immediately with your favourite dipping sauce.