Popcorn chicken is such a great finger food to serve at parties. I love how simple it is to make, and it’s always a hit on game day. It’s such an easy way to add a little extra protein to a table full of apps. I could honestly eat it by the handful– and I often do!
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Popcorn chicken is one of my favorite meals, and the bite-sized chicken pieces are perfect for tiny hands. It’s a meal everyone in my family can agree on, which is rare these days. Whether you savor them one by one or shovel them in by the handful, this popcorn chicken recipe is sure to please everyone!
What’s in This Popcorn Chicken Recipe?
- Chicken: I prefer boneless, skinless chicken breasts to keep this recipe a little healthier, but chicken thighs also work well.
- Buttermilk: Tenderizes the chicken so it stays nice and juicy as it cooks. It also helps the breading stick!
- Flour: All-purpose flour forms a crispy breading.
- Cornstarch: Absorbs excess moisture to create a super crispy breading.
- Spices: Ground paprika, seasoned salt, garlic powder, onion powder, and black pepper enhance the natural flavor of the chicken.
- Oil: I like to use vegetable oil for deep frying since it has a neutral flavor and a high smoke point.
Tips for Success
- Don’t try to fry too much chicken at once. This will lower the temperature of the oil, leading to greasy chicken.
- Stir the chicken a little bit as they cook so they don’t stick together.
- Let drain on a paper towel-lined baking sheet to keep them crisp.
- You can also “fry” popcorn chicken in the air fryer. Simply spray the pieces liberally with vegetable, canola, or avocado oil spray and air fry at 400°F for about 8 minutes, flipping halfway through.
How to Store and Reheat
Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To freeze, lay the chicken pieces out in a single layer on a lined baking sheet in the freezer until solid, about 1-2 hours. Transfer the frozen chicken pieces to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes.
Serving Suggestions
Popcorn chicken is made for dipping or tossing in sauce. I like to serve mine with an array of sauces so there’s something for everyone. Some favorites include Buffalo sauce, bang bang sauce, ranch, and honey mustard. Add a buttery biscuit and a side of french fries, and it’s just like KFC at home!
Popcorn Chicken Recipe
Equipment
- Dutch Oven
- Deep Frying Thermometer
Ingredients
- 1½ pounds boneless, skinless chicken breast
- 2 cups buttermilk
- 1¼ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon ground paprika
- 1 teaspoon seasoned salt such as Lawry's
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Vegetable oil for frying
Instructions
- Cut the chicken breasts into small, bite-sized pieces.1½ pounds boneless, skinless chicken breast
- Pour the buttermilk into a large bowl. Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to 8 hours.2 cups buttermilk
- Combine the flour, cornstarch, and seasonings in a shallow dish.1¼ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground paprika, 1 teaspoon seasoned salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
- Working in batches, remove the chicken pieces from the buttermilk and let the excess liquid drip off. Dredge the chicken in the flour mixture until fully coated.
- Heat the oil to 350°F in a large pot.Vegetable oil
- Working in batches again, drop the chicken pieces into the oil and fry for 4-5 minutes until golden brown.
- Transfer the chicken to a plate or baking pan lined with paper towels to drain.
- Serve with your favorite chicken dipping sauces.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Popcorn Chicken Step by Step
Dredge the Chicken: Cut 1½ pounds of boneless, skinless chicken breasts into small, bite-sized pieces. Add to a bowl with 2 cups of buttermilk, cover, and marinate for at least 1 hour or up to 8 hours. Combine 1¼ cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of ground paprika, 1 teaspoon of seasoned salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of ground black pepper in a shallow dish. Working in batches, remove the chicken pieces from the buttermilk and let the excess liquid drip off. Dredge the chicken in the flour mixture until fully coated.
Fry the Chicken: Heat vegetable oil to 350°F in a large pot. Working in batches again, drop the chicken pieces into the oil and fry for 4-5 minutes until golden brown. Transfer the chicken to a plate or baking pan lined with paper towels to drain. Serve with your favorite chicken dipping sauces.
