Crispy Homemade Popcorn Chicken Recipe: Fun Bite-Sized Magic!

Crispy, golden popcorn chicken has been my go-to comfort snack since childhood.

Those bite-sized morsels of pure deliciousness never fail to make me smile.

Little pieces of perfectly seasoned chicken get coated in a crunchy, irresistible breading that makes everyone’s taste buds dance.

Each morsel promises a delightful crunch that breaks through with incredible flavor.

The secret lies in creating that perfect balance between crisp exterior and juicy interior.

Marinating the chicken beforehand ensures maximum tenderness and rich taste.

When you bite into these golden nuggets, excitement sparks with every single piece.

This recipe will become your new favorite quick meal that impresses without complicated steps.

Popcorn Chicken Frequently Asked Questions

• Why should I marinate the chicken in buttermilk?

Buttermilk helps tenderize the chicken by breaking down proteins, making the meat incredibly soft and juicy. The acid in buttermilk also helps the breading stick better, ensuring a crispier coating.

• Can I make this recipe less spicy?

Absolutely! Simply reduce or omit the cayenne pepper and hot sauce. You can adjust the spice level to match your preference without losing the delicious flavor profile.

• What's the secret to getting extra crispy popcorn chicken?

The double-dipping technique is key. By dipping the chicken back into buttermilk and then again into the seasoned flour mixture, you create a thicker, crunchier coating that stays crisp longer.

• How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 75C (165F). This ensures the chicken is safe to eat while remaining tender and juicy.

Why Popcorn Chicken Is The Ultimate Finger Food

• Quick Weeknight Savior: Whip up this popcorn chicken in under an hour, making it perfect for busy families craving a delicious meal without spending hours in the kitchen.
• Crowd-Pleasing Party Starter: These crispy, bite-sized chicken pieces are guaranteed to be a hit at game nights, potlucks, or casual gatherings, satisfying both kids and adults with their irresistible crunch.
• Customize Your Flavor Adventure: The versatile spice blend allows you to adjust heat levels and experiment with different seasonings, turning a simple recipe into a personalized culinary experience that matches your taste preferences.
• Stress-Free Cooking Technique: Double-dipping method ensures a thick, extra-crunchy coating that's foolproof even for novice cooks, delivering restaurant-quality results right in your own kitchen.

Ingredients For Popcorn Chicken You’ll Love

• Chicken: Tender protein that forms the core of the dish, boneless and bite-sized pieces work best, preferably thigh meat for juiciness.

• Buttermilk, Hot Sauce: Tenderizing liquid that adds flavor and helps create a moist interior, helps coating stick better to chicken.

• Flour, Cornstarch: Creates crispy exterior with light and crunchy texture, all-purpose flour recommended.
• Garlic Powder, Onion Powder: Adds depth of savory flavor, freshly ground preferred.
• Smoked Paprika: Provides subtle smoky undertone, enhances overall taste profile.
• Salt, Black Pepper, Cayenne Pepper: Essential seasoning for balanced and spicy flavor.

• Cooking Oil: Enables deep frying and creates golden crispy exterior, vegetable or canola oil recommended for neutral taste.

• Paper Towels: Helps drain excess oil from fried chicken, ensures crispy texture.
• Salt: Final seasoning to enhance flavor right after frying.

How To Cook Popcorn Chicken Until Golden

Step 1: Marinate The Chicken

Grab your buttermilk and hot sauce. Whisk them together in a spacious mixing bowl. Submerge chicken pieces completely in this zesty liquid. Cover and park in the refrigerator for a flavor-packed rest between 30-60 minutes.

Step 2: Create Crunchy Coating

• All-purpose flour
• Cornstarch
• Garlic powder
• Onion powder
• Smoked paprika
• Salt
• Black pepper
• Cayenne pepper

Combine all ingredients in a wide, shallow bowl. Pull chicken from buttermilk, letting excess drip away. Roll each piece generously in the seasoned flour blend, pressing gently to create a perfect crispy jacket.

Step 3: Double Dip For Extra Crunch

For ultimate texture, return chicken to buttermilk, then back into flour mixture. This technique guarantees an incredibly crispy exterior.

Step 4: Fry To Golden Perfection

Heat oil in a deep skillet until it reaches 350 Fahrenheit. Gently lower chicken pieces into hot oil, working in small batches. Fry until they transform into gorgeous golden-brown nuggets, roughly 3-4 minutes. Chicken should reach internal temperature of 165 Fahrenheit.

Step 5: Drain And Season

Remove chicken using a slotted spoon. Place on paper towel-lined plate to absorb excess oil. Sprinkle with extra salt while still sizzling hot.

Step 6: Serve And Enjoy

Plate these crispy morsels immediately. Pair with ranch, honey mustard, or barbecue sauce. Fantastic alongside coleslaw, french fries, or as a party snack.

Tips For Crispy, Tender Popcorn Chicken

• Marinate with Precision: Use buttermilk and hot sauce to tenderize chicken, ensuring maximum flavor absorption and juiciness throughout the meat.
• Double-Dip for Crunch: Create an extra crispy coating by dipping chicken twice in buttermilk and flour mixture, guaranteeing a satisfyingly crunchy exterior.
• Temperature Control Matters: Maintain oil at 175C (350F) for perfectly golden chicken that's crisp outside and fully cooked inside without becoming greasy.
• Keep Batches Small: Fry chicken pieces in small groups to prevent oil temperature drops and ensure each piece cooks evenly and develops a beautiful golden color.
• Make It Versatile: Experiment with different spice blends in the flour mixture to customize flavor profiles, such as adding smoky chipotle or herbs for unique taste variations.

How To Store Popcorn Chicken Without Losing Crunch

• Refrigerate leftover popcorn chicken in an airtight container for up to 3 days.
• Keep the chicken crispy by placing paper towels between layers to absorb moisture.
• Reheat in the oven at 180C (350F) for 10-12 minutes to restore crunchiness and prevent sogginess.
• Avoid microwaving, which can make the coating soft and less appealing.
• Freeze cooked popcorn chicken for maximum 1 month by wrapping tightly in freezer-safe containers or zip-lock bags.
• Thaw overnight in the refrigerator before reheating.
• For best quality, consume within 2 weeks of freezing.
• Never leave cooked chicken at room temperature for more than 2 hours to prevent bacterial growth.
• Always check the internal temperature reaches 75C (165F) when reheating to ensure food safety.

Dipping Sauces That Go With Popcorn Chicken

• Spice Up with Dipping Sauces: Elevate the popcorn chicken experience with a trio of zesty sauces. Try a tangy honey mustard, creamy ranch, and fiery sriracha mayo to complement the crispy, seasoned coating.
• Cool Down with Refreshing Drinks: Balance the spicy kick with some thirst-quenching beverages. Reach for an ice-cold beer, a crisp white wine like sauvignon blanc, or a citrusy lemonade to cut through the richness.
• Create a Comfort Meal Combo: Transform these bite-sized chicken pieces into a satisfying meal. Pair with crispy sweet potato fries, a light coleslaw, and a fresh cucumber salad for a perfect balance of textures and flavors.
• Party Platter Magic: Arrange the popcorn chicken on a large platter with an assortment of dipping sauces, pickles, and mini corn dogs to create an irresistible appetizer spread that'll be the star of any gathering.

Fun Twists For Popcorn Chicken

• Herb-Infused Crunch: Blend fresh rosemary, thyme, and parsley into the flour mixture for an aromatic herbal coating that elevates the classic popcorn chicken flavor.
• Spicy Korean-Style Bites: Swap hot sauce with gochujang in the marinade and coat the fried chicken with a sweet and fiery gochujang glaze for a bold Korean-inspired version.
• Mediterranean Zinger: Mix za'atar and sumac into the breading, then serve with a cool tzatziki dip to create a Mediterranean-inspired popcorn chicken experience.
• Buffalo Blue Cheese Blast: Marinate chicken in buffalo sauce, coat with blue cheese crumbles mixed into the flour mixture, and serve with extra buffalo sauce for dipping.

Popcorn Chicken Recipe

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4.8 from 31 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

Crispy popcorn chicken brings Southern comfort to your plate with bite-sized, golden-brown morsels that crackle with flavor. Perfectly seasoned and fried to a delightful crunch, you’ll savor this irresistible snack that elevates casual dining to a delectable experience.

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Ingredients

Scale 1x2x3x

Main Protein:

• 500 g (1 lb) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

Wet Ingredients:

• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
• 1 teaspoon hot sauce (optional, for a spicy kick)

Dry Coating Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cornstarch (for extra crunch)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)
• Oil for frying (vegetable, canola, or peanut oil)
• Dipping sauces (e.g., ranch, honey mustard, BBQ sauce, ketchup)

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Instructions

1. Submerge chicken pieces in a zesty buttermilk and hot sauce bath, allowing the proteins to tenderize and absorb flavor nuances for 30-60 minutes in the refrigerator.
2. Create a seasoned coating by blending flour, cornstarch, and an aromatic mix of garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper in a spacious mixing vessel.
3. Extract chicken from marinade, letting excess liquid cascade off, then thoroughly coat each morsel in the spiced flour mixture, applying gentle pressure to ensure complete coverage.
4. For heightened crispiness, conduct a secondary coating technique by re-dipping the flour-dusted morsels into buttermilk and then re-rolling in the seasoned flour blend.
5. Prepare a deep skillet or heavy-bottomed pot with oil, bringing the temperature to a precise 175C (350F), creating an optimal frying environment.
6. Gently lower chicken pieces into the hot oil in controlled batches, preventing overcrowding and maintaining consistent temperature, frying until they transform into a rich golden hue.
7. Monitor internal temperature, ensuring chicken reaches 75C (165F) for safe consumption, which typically requires 3-4 minutes of cooking.
8. Extract crispy morsels using a slotted spoon, transferring to a paper towel-lined surface to drain excess oil and sprinkle with a delicate salt finish.
9. Present these delectable nuggets immediately, accompanied by an array of complementary dipping sauces, perfect for casual gatherings or as a crowd-pleasing appetizer.

Notes

• Marinate chicken in buttermilk and hot sauce to tenderize and infuse flavor deep into the meat, ensuring juicy and delicious results.
• Use a mix of flour and cornstarch for an extra crispy, light coating that stays crunchy even after cooling down.
• Double-dip chicken in buttermilk and flour mixture to create a thicker, more textured breading that delivers maximum crunch with every bite.
• Control oil temperature carefully to prevent burning while achieving a perfect golden-brown exterior and fully cooked interior.
• For gluten-free version, swap wheat flour with rice flour or gluten-free all-purpose flour blend to maintain crispy texture.
• Customize spice level by adjusting cayenne pepper or adding different spice blends like Cajun or ranch seasoning for variety.
• Bake as a healthier alternative by placing breaded chicken on a wire rack at 425F for 15-20 minutes, turning halfway through for even browning.
• Store leftovers in an airtight container and reheat in air fryer or oven to maintain crispiness, avoiding microwave which can make coating soggy.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snacks, Appetizer
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 392
• Sugar: 1 g
• Sodium: 550 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 70 mg