Begin by preheating your oven to 400°F and lining a baking sheet with aluminum foil for easy cleanup.

In a medium-sized mixing bowl, combine the chicken pieces with the minced garlic, ¼ teaspoon of salt, and a pinch of black pepper. Toss well to ensure even seasoning and allow the chicken to marinate while you prepare the other components.

In a large ziplock bag, add the flour and set it aside. Then, in a separate food processor, combine the cornflakes, parmesan cheese, paprika, granulated garlic, ¼ teaspoon of salt, and black pepper. Pulse until the mixture reaches a fine crumble, being careful not to process it into powder. Transfer this mixture into another ziplock bag.

Add the marinated chicken pieces to the bag containing the flour, sealing it tightly and shaking vigorously to coat each piece. Next, transfer the flour-coated chicken into a bowl and drizzle with buttermilk. Gently toss the chicken with your fingers to evenly coat the pieces with buttermilk.

Add the buttermilk-coated chicken to the ziplock bag with the cornflake mixture. Shake until all the chicken pieces are well-coated with the crunchy, flavorful mixture.

Arrange the coated chicken pieces in a single layer on the prepared baking sheet. Lightly mist them with cooking spray to promote browning during baking. Bake for 20 minutes, then switch to the broiler and broil for an additional 2 minutes to achieve a crispy, golden finish.

While the chicken is baking, prepare the dipping sauce. In a food processor, combine all the sauce ingredients: sour cream, mayonnaise, parmesan cheese, garlic, lemon zest, lemon juice, black pepper, salt, and chives. Process until smooth and well-blended. Refrigerate until ready to serve.

Once the popcorn chicken is fully cooked and crispy, serve it hot with the chilled parmesan-ranch dipping sauce or your preferred dipping sauce. Enjoy this light, crunchy snack that’s sure to please both kids and adults alike.