Preheat the oven to 475ºF. Spray cooking oil in a baking sheet.
In a small bowl, mix together flour, garlic powder, oregano, paprika and salt.
In another small bowl, pour buttermilk.
In a third small bowl, mix the panko breadcrumbs, chives and black pepper. Mix.
Arrange the three bowls closeby. Take the chicken pieces and dip it first in the flour mixture, ensuring all sides are coated. Next, dip the chicken piece in the buttermilk.
Lastly, dip the chicken pieces in the panko crumbs mixture. Repeat until all pieces are coated
Place the coated chicken pieces in the baking sheet and spray cooking oil over the chicken popcorn.
Bake for 15 minutes or until golden brown.
Serve the chicken popcorn warm with your favorite dipping sauce.
Notes
If you prefer a double coating, dip the chicken pieces in buttermilk again, followed by panko crumbs. You will need extra milk and panko crumbs for this, so duplicate the ingredients in this recipe.Marinate the chicken in buttermilk overnight. The acidity in buttermilk helps break down proteins in the chicken while imparting a tangy flavor.Add a spicy twist. Mix in some cayenne pepper or chili powder with the coating mixture.Experiment with different seasonings and herbs. For example, you can add Italian seasoning or fresh parsley to the breadcrumb mixture to enhance flavor.Make it gluten-free. Substitute regular flour with almond or chickpea flour for a gluten-free coating that adds nutty flavors to the dish.