Trim any excess fat from the chicken and cut into roughly 1-inch bite-sized pieces. In a medium bowl, toss the chicken pieces with 3 tablespoons buttermilk and 1 teaspoon hot sauce (optional). Cover and refrigerate for 15–30 minutes to tenderize and help coating adhere.

Make dry coating

In a shallow bowl or pie plate whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 3/4 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon smoked paprika until evenly combined.

Dredge chicken

Working in batches, remove chicken from the buttermilk (let excess drip off) and toss pieces in the dry coating. Press gently so the flour mixture adheres well to each piece. Shake off excess and set coated pieces on a rack or sheet tray while you heat the oil.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed pot or deep skillet (oil should be at least 1 to 1.5 inches deep). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with one coated piece — it should sizzle immediately and rise to the surface.

Fry

Fry the chicken in small batches (do not overcrowd) for 3–4 minutes per batch, turning as needed, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a paper towel–lined tray or a wire rack set over a sheet pan to drain. Repeat with remaining chicken.

Finish

Let the popcorn chicken rest 2–3 minutes to crisp. Taste and sprinkle a light pinch of salt over the hot pieces if desired.

Ranch Sauce

Combine base

In a small bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth.

Season

Stir in 2 tablespoons buttermilk to loosen the dressing to a dipping consistency. Add 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 3/4 teaspoon dill (or 3/4 tsp dried), 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly.

Adjust and chill

Stir in 1/2 tablespoon lemon juice or white vinegar. Taste and adjust seasoning or thickness (add more buttermilk for thinner, more mayo/sour cream for thicker). For best flavor, refrigerate the ranch for at least 15–30 minutes to let flavors meld. Serve chilled alongside the warm popcorn chicken.