Marinate the Chicken: In a large bowl, whisk together the buttermilk, salt, black pepper, and chili powder (if using). Add the chicken pieces and stir to ensure each piece is submerged in the spiced buttermilk. Cover and marinate in the refrigerator for at least 30 minutes, or for 2-3 hours for deeper flavor. (Overnight marination is ideal for maximum tenderness and flavor.) The buttermilk’s slight acidity and enzymes will tenderize the chicken and keep it moist, so don’t skip this step for juicy popcorn chicken!

Prepare the Seasoned Coating: In a shallow dish or large plate, combine all the coating ingredients: flour, cornflour, and all the spices/herbs (paprika, garlic powder, onion powder, thyme/oregano, basil, mustard powder, celery salt, salt, pepper). Mix thoroughly with a fork or whisk to evenly distribute the seasoning. This seasoned flour mix is the key to packing flavor into every crispy bite – it’s inspired by the Colonel’s 11 secret herbs and spices (think paprika, garlic, oregano, etc., blended to perfection).

Dredge the Chicken – First Coating: Working in batches, lift a few chicken pieces from the buttermilk marinade, allowing excess marinade to drip off, and roll them in the seasoned flour mix. Press the flour onto the chicken firmly so it adheres well, fully coating each piece. Arrange the coated pieces on a plate or tray. This initial dredge gives the chicken its base layer of flavor and crunch.

(Optional) Double Coating for Extra Crunch: If you want ultra-crispy, KFC-level crunch, give each floured chicken piece a second round of coating. Dip the flour-coated chicken piece quickly back into either the reserved buttermilk (or simply use the marinade bowl) and then coat it again in the flour mix. You can even repeat this process one more time for a triple coating if you’re feeling indulgent. Each additional layer builds up a thicker, craggier crust that stays crunchy. (Pro tip: Double coating is how restaurants get that extra crispy shell – the flour-'buttermilk-'flour routine traps more breading on the chicken for an amazing crunch.)

Rest the Coated Chicken: Place the breaded chicken popcorn pieces on a wire rack or a parchment-lined tray and let them rest for about 5-10 minutes while you heat the oil. Letting the coated chicken sit briefly helps the coating adhere better and dry out a bit, which means less fall-off when frying and a crunchier result.

Heat the Oil: In a deep heavy-bottomed pan, kadhai or cast iron skillet, pour in enough oil to come about 1 to 2 inches up the sides. Heat the oil on medium-high until it reaches about **350°F (175°C)**. If you don’t have a thermometer, test the oil by dropping a tiny pinch of the flour batter mix or a small piece of bread – it should sizzle gently and rise to the top. Tip: Maintaining the oil around 350°F is ideal for frying; too low and the chicken will absorb oil and turn soggy, too high and the coating might burn before the inside cooks.

Fry the Popcorn Chicken: Carefully add a batch of the coated chicken pieces into the hot oil. Do not overcrowd the pan – each piece should have a bit of space around it (crowding will drop the oil temperature and make the pieces soggy or cause the coating to fall off due to steam). Fry in batches if necessary. Fry the chicken for about 4-5 minutes, turning occasionally with a slotted spoon, until they turn golden brown and crispy on the outside. The chicken will cook quickly since the pieces are small. If unsure, check that the internal temperature of a larger piece reaches 165°F (74°C). The sizzling sound should be steady; if it slows dramatically, your oil may have cooled – adjust heat between batches as needed.

Drain and Season: Using a slotted spoon or spider, remove the fried chicken popcorn from the oil, letting excess oil drip back into the pan. Transfer them to a wire rack set over a baking sheet to drain – this keeps them from sitting in oil and ensures they stay crisp (placing directly on paper towels can make the bottom soggy, though you can blot the tops with a paper towel if needed). While the pieces are still hot, sprinkle a pinch of fine salt or chaat masala over them for an extra pop of flavor (seasoning right after frying helps the salt stick better). If frying multiple batches, you can keep the earlier batches warm in a low oven (200°F/95°C) on a wire rack until all are done.

Repeat: Continue frying the remaining batches of chicken, making sure the oil comes back to temperature between batches. Remember not to overcrowd the pan with each new batch. Patience is key – frying in small batches will give you perfectly crispy, non-greasy popcorn chicken every time.

Serve: Pile up your homemade crispy chicken popcorn in a bowl or basket. Serve hot for best texture (they’re crispiest right after frying). Enjoy the crunch as-is or pair with your favorite dips and sides (see below for ideas). Watch them disappear fast!