First, clean and wash the chicken breasts really well.

Next, cut them into 1½ inch pieces.

Take a mixing bowl and pour in the buttermilk. To that add some garlic powder, onion powder, paprika or red chili powder, dried oregano, dried basil, pepper, and salt to taste.

Marinate the chicken well and refrigerate it for up to 8 hours. If possible, keep it overnight. This will make the chicken pieces much softer and succulent.

Next, before starting to cook, take the all-purpose flour and cornflour in one plate. Crush the cornflakes coarsely and mix them with the flour.

Into the dry mix, add the dried oregano, paprika or red chili powder, garlic powder, onion powder, some salt, black pepper, dried basil, and baking powder.

Mix all the ingredients well.

Take a bowl and crack two eggs. Whisk them with some salt to taste.

Now, take the marinated chicken out of the fridge.

Take a kadhai or deep frying pan and put a generous amount of vegetable oil. Keep the flame on medium.

Let the oil heat until it starts to smoke a bit.

While the oil is getting heated take one piece of marinated chicken and coat it well with the dry ingredient mix.

For a double coating take the already coated chicken and dip it in the egg wash. Take it out and again coat it with the dry ingredient mix. Shake off the excess gently (do not mix your dry and wet hands).

Repeat the process for all the pieces of chicken until you have no more left.

Keeping the flame on medium, fry the coated chicken pieces in batches.

Keep on frying until the chicken popcorn turns golden from all sides.

Take them out on a plate covered with kitchen tissues. This will soak out the excess oil.

For extra crispiness, you can re-fry the chicken popcorn on high heat for just a few seconds. Make sure not to burn the outer coating.

Garnish them with some more pepper and dried herbs.