Marinate 1lb chicken in buttermilk, spices (salt, pepper, paprika, garlic, onion, thyme, oregano, cayenne). Coat in 1.5 cups flour, fry in oil.
In a bowl, mix the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper to create the marinade.
Add the chicken pieces to the marinade, making sure they are well-coated. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours. This step helps tenderize the chicken and infuse it with flavor.
In a separate bowl, combine the all-purpose flour with additional salt, pepper, and any additional seasonings you prefer.
Remove the marinated chicken from the refrigerator. Preheat your oil for frying to around 350-375°F (175-190°C) in a deep pot or deep fryer.
Take each marinated chicken piece, letting excess marinade drip off, and coat it thoroughly in the seasoned flour mixture. Gently shake off any excess flour.
Carefully drop a few coated chicken pieces at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes, or until the chicken is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Use a slotted spoon or tongs to remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
Once all the chicken popcorns are fried, serve them hot with your favorite dipping sauces, such as ketchup, ranch dressing, or honey mustard.