Popcorn chicken

1 1/2 lbs chicken breasts chopped into 1-inch pieces2 cups buttermilk
2 tbsp hot sauce (optional) 
2 1/2 cups all-purpose flour1 tbsp chili powder
1 tbsp salt
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
1 tsp baking powder
2 tsp pepper
1/2 tsp cayenne pepper
Oil

Whisk buttermilk and hot sauce together in a large bowl. Stir in chicken, cover, and let stand at room temperature for 30 minutes or refrigerate up to 12 hours.
In large bowl, whisk together the Flour Breading ingredients.
Remove the chicken from the buttermilk using a slotted spoon or spider strainer (letting excess buttermilk drip off) and add to the seasoned flour. Toss to evenly coat.
Remove the chicken from the flour mixture using a DRY slotted spoon or spider strainer and transfer back to buttermilk. Remove chicken from buttermilk and transfer back to seasoned flour and toss to evenly coat for a second coating. You may need to get in there with your hands to break pieces up. Transfer chicken to a baking sheet and let rest.
For Frying:
Add vegetable oil to a deep frying pan until it reaches 1-1 ½ inches up the sides. You may use less oil, you will just have to flip the chicken half way through frying. Heat over medium-high heat until the oil reaches 350 degrees F.
Working in batches, fry the chicken until golden brown, about 4-5 minutes. Transfer cooked chicken to a baking sheet lined with paper towels. 
For Airfryer: 
Spray airfryer basket with oil. Coat nuggets lightly in oil and put into basket. Airfry at 370 degrees for 10-15 minutes, flipping halfway.