Description
Crispy, bite-sized popcorn chicken made with tender chicken breast pieces marinated in buttermilk and fried to golden perfection. This classic American appetizer is perfect for snacks, parties, or a main course served with your favorite dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For Frying
- Vegetable oil, enough for deep frying (about 2 inches in a skillet)
Instructions
- Marinate the chicken: In a large bowl, combine the buttermilk and hot sauce if using. Add the bite-sized chicken pieces and stir to coat completely. Cover and refrigerate to marinate for at least 30 minutes, or up to overnight for best flavor and tenderness.
- Prepare the coating: In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.
- Coat the chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to make sure the coating sticks. For extra crunch, you can double-dip by dipping back into buttermilk and coating again with the flour mixture.
- Heat the oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches and heat to 350°F (175°C). Use a thermometer to check for the correct frying temperature.
- Fry the chicken: Working in batches to avoid overcrowding, carefully add the coated chicken pieces to the hot oil. Fry for 3–4 minutes, turning as needed, until the popcorn chicken is golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Drain and serve: Use a slotted spoon to transfer the cooked chicken to a paper towel–lined plate to drain excess oil. Serve hot with your favorite dipping sauces like ranch, honey mustard, or spicy mayo.
Notes
- For an extra crunchy texture, try the double-dip method by dipping the coated chicken back into buttermilk and the flour mixture again before frying.
- You can bake or air fry the chicken for a lighter, less oily version, but keep in mind the texture will be different from traditional frying.
- The marinade can be made a day ahead to save prep time and enhance flavor.
- Make sure to keep the oil at a steady 350°F for crispy, non-greasy chicken.
