Begin by placing the chicken breast pieces in a large mixing bowl. Pour in the buttermilk, ensuring all the pieces are well-coated. Let this marinate for at least 30 minutes; this step is key to achieving tender and juicy popcorn chicken.
In another bowl, mix together the all-purpose flour, salt, and garlic powder. This blend will give your chicken a flavorful kick.
Once the chicken has marinated, remove it from the buttermilk and allow any excess to drip off. Dredge each piece in the flour mixture, ensuring an even coat. Afterward, dip the chicken back into the buttermilk and then roll it in the panko crumbs, pressing gently to make sure they adhere well.
In a large frying pan, heat the vegetable or canola oil over medium-high heat. You’ll want enough oil to cover the bottom of the pan (about ½ inch deep). To test if the oil is hot enough, drop a small piece of bread into the oil; if it sizzles, you’re ready to fry!
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F.
Once cooked, use a slotted spoon to transfer the popcorn chicken to a plate lined with paper towels to absorb any excess oil. Sprinkle with additional salt if desired, and serve hot with your favorite dipping sauces!
