The family kept raving about these treats; next time, I’ll make a bigger batch.

In a bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 30 minutes to tenderize the chicken.

In a separate bowl, mix the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.

Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture, ensuring an even coating.

Fry the chicken in batches, being careful not to overcrowd the pan, until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.

In a small bowl, whisk together the mayonnaise, sriracha sauce, and lime juice to make the sriracha mayo.

Serve the popcorn chicken hot with the sriracha mayo on the side for dipping.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it entirely. For an extra layer of flavor, try adding a teaspoon of honey to the sriracha mayo for a sweet and spicy contrast. You can also experiment with different dipping sauces, such as a spicy ketchup or a garlic aioli, to offer a variety of taste experiences.