Tip the chicken into a large bowl with the buttermilk and 1 tsp salt. Cover and chill in the fridge for at least 12 hrs, or up to 24 hrs.

The next day, make the coating. Combine the paprika, garlic granules, mustard powder, dried herbs, cornflour, baking powder and 1 heaped tsp salt for the coating. Shake the excess marinade from each piece of chicken and dunk these into the coating mixture. Toss until each piece is well coated, then set aside on a tray.

Pour the oil into a deep pan until it is no more than a third full and heat until it reaches 175C. If you don't have a thermometer, drop in a little of the marinade – it should immediately sizzle. Add about five pieces of chicken at a time and fry each batch for 5 mins, or until deep golden brown. Remove the cooked popcorn chicken to a plate lined with kitchen paper using a slotted spoon and leave to drain while you cook the remainder. Serve the popcorn chicken on a platter with a selection of your favourite dips, the sour cream and chive dip and the celery batons for dunking.