Cut the chicken into ½ inch pieces and set aside. In a large bowl, whisk together the 3/4 cup buttermilk, 1 egg and 1 teaspoon salt. Add the chicken pieces and get them all nice and covered. Cover the bowl, refrigerate and marinate the chicken for at least an hour or up to 24 hours.

In another large bowl, mix the 1 1/2 cup flour, 1/2 cup cornstarch and all the spices. (1 tsp salt, 1 tsp pepper, 1/2 tsp celery salt, 1 tsp paprika, 1 tsp oregano, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp ginger powder, 1/2 tsp cayenne)

Before coating the chicken, add a few tablespoons of the marinade liquid to the flour mixture and use your fingers and mix together to make lots of little clumps of the mixture. These add crispy bits to the popcorn chicken pieces.

Add several of the marinated chicken pieces into the flour mixture and use one hand to get each one coated. Make sure to get some of those clump pieces too. Place the coated chicken pieces onto a plate or baking sheet and continue until all the chicken pieces are coated. Brush vegetable oil over the top of all the chicken pieces before placing in the air fryer.

Preheat the air fryer to 390 degrees. Brush vegetable oil on the bottom of the air fryer drawer.

Add the chicken pieces to the air fryer in a single layer. You may need to cook the chicken in a couple batches. Cook the chicken for 4 minutes, turn pieces and then cook for another 4 minutes.

Remove and repeat with the remaining chicken and serve with your favorite dipping sauces and sides.