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Popcorn Chicken Recipe

Crispy, tender popcorn chicken is the perfect snack or meal. Learn how to make this bite-sized chicken delight with a crunchy coating and juicy interior, perfect for dipping in your favorite sauces.
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Equipment

  • Cutting board
  • Sharp knife
  • Large bowl
  • Medium bowl
  • Whisk
  • Frying pan or deep fryer
  • Paper towels
  • Tongs
  • Measuring cups and spoons

Ingredients
  

  • For the Chicken:
  • 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • For the Coating:
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper optional, for heat
  • For Frying:
  • Vegetable oil for frying

Instructions
 

  • Prepare the Chicken:
  • In a large bowl, mix the buttermilk, salt, pepper, garlic powder, onion powder, and paprika.
  • Add the chicken pieces to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the chicken to marinate.
  • Prepare the Coating:
  • In a separate medium bowl, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
  • Coat the Chicken:
  • Remove the marinated chicken pieces from the buttermilk mixture and allow excess to drip off.
  • Dredge each piece of chicken in the flour mixture, pressing gently to coat evenly.
  • Fry the Chicken:
  • Heat about 2 inches of vegetable oil in a large frying pan or deep fryer over medium-high heat.
  • Once the oil reaches 350°F (175°C), carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan.
  • Fry the chicken for 4-5 minutes per batch or until golden brown and crispy, turning occasionally to ensure even cooking.
  • Use tongs to remove the chicken from the oil and place it on paper towels to drain excess oil.
  • Serve:
  • Serve the popcorn chicken hot with your favorite dipping sauces like honey mustard, ranch, or BBQ sauce.