Why You’ll Love This Recipe

Crispy and Flavorful – The double coating creates an extra crunchy texture while the seasonings add a delicious kick.
Easy to Make – Simple steps with readily available ingredients make this an effortless dish.
Perfect for Any Occasion – Serve it as a snack, appetizer, or even a main course with your favorite dipping sauce.
Better Than Fast Food – Homemade popcorn chicken is fresher, tastier, and free from unnecessary additives.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 teaspoon hot sauce
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
2 large eggs
Oil for frying

Directions

In a bowl, mix buttermilk and hot sauce. Add the chicken pieces, toss to coat, cover, and marinate in the fridge for 1 hour.
In a separate bowl, whisk together flour, garlic powder, paprika, salt, pepper, and cayenne. In another bowl, whisk the eggs.
Heat oil in a deep frying pan to 350°F (175°C).
Remove chicken from buttermilk and dredge each piece in the flour mixture. Dip it in the eggs, then return to the flour mixture for a second coating.
Fry chicken pieces in batches for about 3-4 minutes per batch or until golden brown and fully cooked. Drain on paper towels.

Servings and Timing

Servings: 4 servings
Prep Time: 15 minutes
Marinate Time: 1 hour
Cooking Time: 15 minutes
Total Time: 1 hour 30 minutes
Calories: 400 kcal per serving

Variations

Spicy Version – Add extra cayenne or a pinch of chili powder for more heat.
Gluten-Free – Use gluten-free flour instead of all-purpose flour.
Baked Version – Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
Air Fryer Method – Cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway.
Asian-Inspired – Toss with teriyaki or sweet chili sauce after frying for a delicious twist.

Storage/Reheating

Refrigeration – Store leftover popcorn chicken in an airtight container in the fridge for up to 3 days.
Freezing – Freeze cooked pieces on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating – For best results, reheat in an air fryer or oven at 350°F (175°C) for 5-7 minutes until crispy. Avoid microwaving to prevent sogginess.

FAQs

How do I make my popcorn chicken extra crispy?

Double-dipping in the flour mixture ensures a thicker, crunchier coating.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and add extra juiciness.

What dipping sauces go best with popcorn chicken?

Honey mustard, ranch, barbecue sauce, or spicy sriracha mayo are great choices.

Can I marinate the chicken overnight?

Yes, marinating overnight enhances the flavor and tenderness.

Is it possible to make this recipe without buttermilk?

You can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute.

Can I use panko breadcrumbs for extra crunch?

Yes, adding panko to the flour mixture creates a crunchier texture.

How do I know when the chicken is fully cooked?

Use a meat thermometer—chicken should reach 165°F (75°C) internally.

Can I shallow fry instead of deep frying?

Yes, just ensure the oil is hot enough and flip the pieces for even cooking.

What oil is best for frying?

Use neutral oils with a high smoke point, like vegetable, canola, or peanut oil.

Can I make this recipe in advance?

Yes, you can fry the chicken ahead of time and reheat it in the oven or air fryer before serving.

Conclusion

This crispy popcorn chicken recipe is the perfect combination of crunch and flavor, making it an irresistible treat for any occasion. Whether you serve it as a snack, appetizer, or main dish, it’s sure to be a crowd-pleaser. Try different variations, pair it with your favorite dips, and enjoy a homemade version that’s even better than takeout!