Start by cutting boneless skinless chicken breasts into 1-inch bite-sized pieces. Pat them dry with paper towels to remove excess moisture.

In a shallow bowl, combine all-purpose flour, salt, and garlic powder. In another bowl, pour buttermilk, and in a third bowl, add the panko breadcrumbs.

Dredge each chicken piece first in the seasoned flour, then dip it into the buttermilk, and roll it in the panko breadcrumbs.

In a deep pot, heat enough vegetable or canola oil to reach about 2 inches deep to 350°F (175°C).

Carefully add the breaded chicken pieces to the hot oil in small batches, frying for about 2-3 minutes or until golden brown.

Remove the popcorn chicken and let them drain on a plate lined with paper towels. Season with a little salt while hot.

Serve your crispy homemade popcorn chicken immediately with your choice of dipping sauces.