Crispy Homemade Popcorn Chicken Recipe: Bite-Sized Joy!

The crispy world of popcorn chicken offers a delightful twist on classic finger foods that always spark joy.

Small, bite-sized pieces of tender chicken bring endless possibilities to your plate.

Marinating meat in seasoned buttermilk creates incredible flavor depth before coating.

Crunchy exterior meets succulent interior in this crowd-pleasing dish that works perfectly for casual gatherings.

Minimal ingredients and simple techniques make this recipe accessible to home cooks of every skill level.

Each golden-brown morsel promises a satisfying crunch that keeps people coming back for more.

You’ll want to gather everyone around and watch these irresistible bites disappear in minutes.

How to Fry or Bake Popcorn Chicken Right

Step 1: Marinate The Chicken

• Garlic powder
• Onion powder
• Paprika
• Cayenne pepper
• Salt
• Black pepper

Submerge chicken pieces completely in marinade. Cover and refrigerate for 30 minutes to 4 hours to enhance flavor intensity.

Step 2: Create Crunchy Coating

• All-purpose flour
• Cornstarch
• Paprika
• Garlic powder
• Onion powder
• Salt

Remove chicken from marinade, letting excess drip off. Roll each piece thoroughly in flour mixture until completely covered.

Step 3: Fry To Golden Perfection

Pour vegetable oil into deep skillet, heating to 350°F. Carefully place chicken pieces into hot oil, avoiding overcrowding. Fry each batch for 3-4 minutes until exterior turns beautiful golden brown and interior reaches safe cooking temperature.

Step 4: Drain And Rest

Transfer fried chicken onto paper towel-lined plate to absorb extra oil. Allow chicken to rest briefly, creating maximum crispiness.

Step 5: Serve With Delicious Dips

• Ketchup
• Honey mustard
• BBQ sauce
• Ranch dressing

Tips for Crunch Without Dryness

• Maximize Marinade Flavor: Let chicken soak in buttermilk mixture for up to 4 hours to enhance tenderness and taste.
• Prevent Greasy Chicken: Drain fried pieces on paper towels to absorb excess oil and maintain crispy texture.
• Perfect Coating Technique: Shake off excess marinade before coating to ensure an even, crispy layer of flour mixture.
• Control Frying Temperature: Use a cooking thermometer to maintain consistent 175°C (350°F) for evenly cooked, golden-brown chicken.
• Gluten-Free Adaptation: Swap regular flour with gluten-free flour blend to make the recipe suitable for those with gluten sensitivities.

Keep Popcorn Chicken Crunchy in Storage

• Store leftover popcorn chicken in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Wrap cooled chicken pieces individually in plastic wrap, then place in a freezer bag. Freeze for maximum 2 months.
• Preheat oven to 190°C (375°F). Spread chicken on a baking sheet and bake for 10-15 minutes until crispy and heated through. Avoid microwave to maintain crunchiness.
• Sprinkle a small amount of water or oil on chicken before reheating to prevent dryness and help restore original texture.

Sauces That Go Great with Popcorn Chicken

• Serve popcorn chicken with cool ranch dressing, crisp cucumber slices, and tangy pickled vegetables for a refreshing contrast to the spicy, hot chicken.
• Match the crispy bites with creamy mac and cheese, providing a rich, smooth counterpoint to the crunchy chicken texture and balancing the spice levels.
• Pair with coleslaw, cornbread, and sweet tea to highlight the Southern-inspired flavor profile, creating a hearty and satisfying meal experience.
• Prepare multiple dipping sauces like spicy sriracha mayo, honey mustard, and classic BBQ to let diners explore different flavor combinations with each bite.

Seasoning Ideas for Popcorn Chicken Lovers

• Gluten-Free Crunch: Replace wheat flour with a mix of rice flour and almond flour for crispy, gluten-free popcorn chicken. Use gluten-free cornstarch to maintain the coating's texture.
• Baked Lighter Option: Skip deep-frying and bake chicken pieces on a wire rack at 200°C (400°F) for 15-20 minutes. Spray with olive oil for extra crispiness and reduce overall calories.
• Spicy Herb Variation: Add dried herbs like thyme, rosemary, and increase cayenne pepper for a more intense flavor profile. Mix fresh chopped parsley into the coating for additional herbal notes.
• Dairy-Free Alternative: Substitute buttermilk with coconut milk or unsweetened almond milk. Add a splash of apple cider vinegar to mimic buttermilk's tanginess and tenderizing properties.

Popcorn Chicken That’s and Snack-Ready

• Packed with bold spices like paprika, garlic powder, and cayenne pepper, this recipe delivers a mouthwatering taste that appeals to both kids and adults.
• Easily customize your meal with a variety of dipping sauces like ketchup, honey mustard, BBQ sauce, or ranch, transforming a simple chicken dish into an interactive dining experience.
• Requires basic kitchen skills and minimal cooking techniques, making it an excellent recipe for novice cooks looking to build confidence in the kitchen.

What You’ll Need for Popcorn Chicken

• Chicken: Tender protein base for the crispy popcorn bites, boneless and bite-sized pieces work best.

• Buttermilk, Garlic Powder, Onion Powder, Paprika, Cayenne Pepper, Salt, Black Pepper: Flavor-packed mix that tenderizes chicken and adds deep, spicy undertones.

• Flour, Cornstarch: Light and crispy coating base that ensures perfect golden crunch, all-purpose flour recommended.
• Paprika, Garlic Powder, Onion Powder, Salt: Seasoning blend that enhances coating's flavor profile.

• Cooking Oil: Neutral oil with high smoke point for deep frying, vegetable or canola oil preferred.

• Ketchup, Honey Mustard, BBQ Sauce, Ranch Dressing: Classic dipping sauces that complement crispy chicken's flavor.

Popcorn Chicken Recipe

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4.6 from 28 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Crispy golden Popcorn Chicken brings Southern comfort straight to dinner tables with irresistible bite-sized goodness. Small chicken pieces deliver perfect crunch and flavor that make delicious meals memorable for hungry families craving classic comfort.

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Ingredients

Scale 1x2x3x

Chicken:

• 1 pound (500 grams) boneless chicken breast or thighs, cut into bite-sized pieces

Marinade:

• 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar/lemon juice, rested for 5 minutes)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon salt
• ½ teaspoon black pepper

Coating:

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt

Frying:

• Oil, for frying

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Instructions

1. Infuse chicken pieces with a zesty buttermilk marinade blending garlic, onion, paprika, cayenne, salt, and black pepper. Submerge chicken completely, ensuring thorough coverage.
2. Allow marinated chicken to rest and absorb flavors in refrigerator for minimum 30 minutes, preferably up to 4 hours for enhanced taste profile.
3. Create a crispy coating by combining flour, cornstarch, paprika, garlic powder, onion powder, and salt in a wide shallow container.
4. Remove chicken from marinade, gently drain excess liquid, then methodically coat each piece in seasoned flour mixture, pressing gently to ensure complete adherence.
5. Prepare oil in a deep skillet, heating to precise 175°C (350°F) temperature for optimal frying conditions.
6. Carefully lower coated chicken pieces into hot oil, maintaining strategic spacing to prevent overcrowding and ensure consistent browning.
7. Fry chicken segments for 3-4 minutes, rotating occasionally to achieve uniform golden-brown exterior and guarantee thorough internal cooking.
8. Extract fried chicken using slotted spoon, transferring to paper towel-lined surface to absorb residual oil and maintain crispiness.
9. Plate immediately while hot, accompanied by preferred dipping sauces such as ketchup, honey mustard, BBQ sauce, or ranch dressing for enhanced flavor experience.

Notes

• Ensure chicken pieces are bite-sized and uniform for even cooking and crispy texture.
• Marinate chicken overnight in buttermilk for extra tenderness and deeper flavor penetration.
• Use a deep-fry thermometer to maintain consistent oil temperature, preventing greasy or undercooked chicken.
• Opt for gluten-free flour blend if preparing for people with gluten sensitivities.
• Let coated chicken rest for 10 minutes before frying to help coating adhere better and create crunchier exterior.
• Drain fried chicken on wire rack instead of paper towels to maintain crispiness and prevent soggy bottom.
• Experiment with spice blend by adding smoked paprika, cayenne, or dried herbs for unique flavor profiles.
• Store leftover popcorn chicken in airtight container in refrigerator and reheat in air fryer to maintain crispiness.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Snacks, Appetizer
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 100 mg