If you’ve ever wished you could turn your favorite chicken dinner into a crunchy, poppable snack, Popcorn Chicken is going to make you a very happy cook! Each golden, bite-sized piece is crispy on the outside, juicy and tender on the inside, and perfect for dipping, sharing, or even sneaking straight from the pan. Whether you serve it as a game-day treat, a crowd-pleasing appetizer, or a weeknight dinner the whole family will rave about, Popcorn Chicken delivers irresistible flavor in every bite-sized piece.
Ingredients You’ll Need
One of the best things about making Popcorn Chicken at home is how a handful of everyday ingredients come together to create such an addictive dish. Each item in this list plays a crucial role in building crunch, juiciness, and flavor, so grab your favorites and let’s jump right in!
- Boneless Skinless Chicken Breasts or Thighs: Thighs add extra juiciness, but breasts work just as beautifully; just cut them into 1-inch pieces for perfect poppability.
- Buttermilk: This is the magic marinade—its acidity tenderizes the chicken and keeps every bite moist and flavorful.
- Hot Sauce (optional): Add a splash if you like a subtle kick; it wakes up the flavor without overpowering.
- All-Purpose Flour: A classic base for the crust, flour helps create that signature, crunchy coating Popcorn Chicken is known for.
- Cornstarch: Blended with flour, cornstarch is the secret to an extra light, shatteringly crisp texture.
- Paprika: Beyond bringing a pop of color, paprika layers in a gentle smokiness that makes these bites crave-worthy.
- Garlic Powder: Stirred right into the coating, garlic powder brings depth you’ll notice in every bite.
- Onion Powder: This quietly boosts savory flavor and complements the garlic so well.
- Salt: Just the right amount brightens all the other flavors—don’t skip it!
- Black Pepper: Freshly cracked if you have it, for the best mellow heat and aroma.
- Vegetable Oil (for frying): Choose a neutral oil with a high smoke point to keep things safe and delicious.
How to Make Popcorn Chicken
Step 1: Marinate the Chicken
Start by placing your chicken pieces in a bowl and covering them with buttermilk. If you’re feeling bold, mix in that teaspoon of hot sauce for an extra dimension of flavor. The marination process tenderizes the chicken and ensures it absorbs the tangy buttermilk goodness. Cover the bowl and let the chicken chill in the fridge for at least 30 minutes—though if you have the time, letting it marinate for up to 4 hours will make your Popcorn Chicken extra tender and flavorful.
Step 2: Prepare the Coating
While your chicken is marinating, whisk together your dry ingredients in another bowl: flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. The mix of flour and cornstarch is key here, making sure every piece of Popcorn Chicken ends up with a perfectly crisp and light exterior. Give the blend a quick stir to ensure the spices are evenly distributed.
Step 3: Dredge the Chicken
Now comes the fun, slightly messy part! Working with a few pieces at a time, remove the chicken from the buttermilk marinade, letting any excess drip off, and toss them right into your seasoned flour mixture. Press lightly so the coating adheres to every nook and cranny—this is what guarantees maximum crunch with every bite of Popcorn Chicken.
Step 4: Fry Until Golden
In a deep skillet or heavy-bottomed pot, heat about two inches of vegetable oil to 350°F. Carefully lower batches of dredged chicken into the oil, frying for 3 to 4 minutes until they’re golden-brown and crispy. Don’t overcrowd; frying in small batches keeps everything beautifully crisp rather than soggy. When they’re ready, transfer the hot Popcorn Chicken to a paper towel-lined plate to drain off excess oil.
Step 5: Serve Hot and Fresh
Now for the best part: serving! Enjoy these delightful chicken bites hot and fresh from the pan, paired with your favorite dipping sauces (ranch, honey mustard, spicy mayo—the options are endless). You’re just a bite away from discovering why homemade Popcorn Chicken is so irresistible.
How to Serve Popcorn Chicken
Garnishes
Even the crispiest batch of Popcorn Chicken loves a little extra flair! Sprinkle chopped fresh parsley, dill, or thinly-sliced green onions over the platter for a burst of color and a hit of freshness. For a zesty touch, a squeeze of lemon or a dusting of smoked paprika right after frying really takes things to the next level. Set out a variety of dipping sauces so everyone can find their perfect match.
Side Dishes
Popcorn Chicken is endlessly versatile when it comes to pairing. For a classic, party-ready spread, serve it alongside seasoned fries, potato wedges, or a cool, zesty coleslaw. A crisp green salad keeps things light, while pickled veggies or bread-and-butter pickles add a sweet-tangy crunch that pairs beautifully with the savory bites. Even mac and cheese turns into a showstopper when Popcorn Chicken makes an appearance!
Creative Ways to Present
If you’re feeling playful, turn your Popcorn Chicken into handheld skewers for dipping, or pile it into mini paper cones for a festive party vibe. Tuck the crispy bites into soft slider buns with crunchy slaw, or toss them on top of loaded salads for an unexpected, crowd-pleasing crunch. Leftovers (if you have any!) can even transform a simple wrap or rice bowl into something really special.
Make Ahead and Storage
Storing Leftovers
Have extra Popcorn Chicken? Let it cool completely, then transfer to an airtight container and refrigerate for up to three days. While it won’t be quite as blazingly crisp as when it’s fresh, a quick reheat will bring back plenty of that signature crunch and keep snack time rolling.
Freezing
Popcorn Chicken is freezer-friendly! Lay the cooled pieces out on a baking sheet in a single layer to freeze for about an hour, then transfer them to a freezer bag. They’ll keep well for up to two months, making spontaneous snack attacks totally doable.
Reheating
To revive your Popcorn Chicken, bake it straight from the fridge or freezer on a wire rack set over a baking sheet at 400°F until hot and re-crisped, about 8–10 minutes from the fridge or 15 minutes if frozen. Avoid the microwave if you can, as it tends to make the coating soggy rather than crunchy.
FAQs
Can I make Popcorn Chicken without buttermilk?
Absolutely! If you don’t have buttermilk on hand, simply mix a cup of milk with a tablespoon of lemon juice or vinegar. Let it sit for five minutes, and you’ll have a perfect buttermilk substitute to tenderize your chicken.
Is it possible to bake or air fry Popcorn Chicken instead of frying?
Yes, and it still turns out delicious! Arrange the coated pieces on a wire rack over a baking sheet, spray them lightly with oil, and bake at 425°F for 20–25 minutes, flipping once. For air frying, 400°F for 12–15 minutes works wonderfully—just shake the basket or flip halfway for even crispiness.
What’s the best way to keep Popcorn Chicken crispy for serving?
If you’re making a large batch and want to keep every bite crisp, place the fried chicken on a wire rack set over a baking sheet in a 200°F oven until ready to serve. This helps air circulate, keeping that exterior nice and crunchy.
Can I use chicken tenders or wings instead?
The core trick to authentic Popcorn Chicken is the bite-sized piece. While you can use tenders or wings, I recommend cutting them into smaller chunks to keep that signature poppable effect—and to ensure even cooking and maximum coating-to-chicken ratio!
How spicy is this Popcorn Chicken recipe?
The base recipe is quite mild, with just a touch of warmth from the hot sauce or black pepper. If you’d like more heat, increase the hot sauce in the marinade or add cayenne pepper to the coating to dial things up to your personal taste.
Final Thoughts
Once you try making Popcorn Chicken from scratch, you’ll never want to go back to the takeout kind! With its irresistible crunch and juicy interior, it’s a dish that brings energy and fun to your table every time. Don’t wait—gather your ingredients, invite your favorite people, and enjoy every golden, poppable bite.
Print
Popcorn Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious and crispy popcorn chicken at home with this easy recipe. Perfect as a snack or appetizer, these bite-sized chicken pieces are sure to be a hit with both kids and adults.
Ingredients
Chicken:
- 1 ½ pounds boneless skinless chicken breasts or thighs (cut into 1-inch pieces)
Marinade:
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Others:
- Vegetable oil for frying
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces, buttermilk, and hot sauce. Marinate in the refrigerator for at least 30 minutes.
- Prepare the Coating: In another bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- Coat the Chicken: Dredge each chicken piece in the flour mixture, pressing to adhere.
- Fry the Chicken: Heat oil in a skillet to 350°F. Fry the chicken in batches for 3–4 minutes until golden brown and cooked through.
- Drain and Serve: Transfer the fried chicken to a paper towel-lined plate to drain. Serve hot with dipping sauce.
Notes
- For a lighter version, bake the coated chicken on a wire rack over a baking sheet at 425°F for 20–25 minutes, flipping halfway through.
- You can also air fry at 400°F for 12–15 minutes.
- Serve with ranch, honey mustard, or spicy mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
