Season the chicken with the cajun seasoning, smoked paprika, cayenne pepper, salt, pepper, garlic powder and old bay.
Add the chicken and buttermilk to a large resealable bag. Mix and refrigerate for about 30minutes or up to overnight.
Heat 1-2 inches of canola oil in a dutch oven or large pot to 350°F.
In a shallow dish, combine the flour, cornstarch salt, garlic powder, old bay and cajun seasoning. Remove the popcorn chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated. Shake off excess flour.
Fry a few pieces of the chicken at a time until golden brown and cooked through, about 2-4 minutes per side. Let the cooked chicken rest on paper towels to cool.
Serve with your favorite dipping sauce. Enjoy!