Buffalo Popcorn Chicken

Place chicken in a large bowl and season with salt and pepper. Pour buttermilk and ¼ cup buffalo sauce over and toss to combine. Cover and let sit at room temperature for 30 minutes or refrigerate for up to overnight.  When ready to fry, add enough oil to come about 2” up the sides of a large heavy bottomed pot. Heat over medium heat to 360°. Line a large baking sheet with paper towels.  In another large bowl, combine flour, bread crumbs, cornstarch, and garlic powder. Season with salt and pepper.  Working in batches, use a slotted spoon or spider to remove chicken from buttermilk, shaking as much excess buttermilk off as you can and place in flour mixture. Toss to coat chicken.  Remove chicken from flour mixture and carefully place into heated oil and fry until deeply golden and cooked through, about 4 minutes.  Remove with a slotted spoon and place onto prepared baking sheet. Repeat with remaining chicken.  Place cooked chicken into another large bowl and pour remaining 1 cup buffalo sauce over and gently toss to combine. It will help to do this in batches as needed.  Serve immediately with desired dressing.