Crispy Restaurant Style Popcorn Chicken Recipe

Introduction

Crispy restaurant-style popcorn chicken is a crowd-pleasing snack that’s crunchy on the outside and juicy on the inside. This ultimate recipe combines flavorful seasonings and a double coating to achieve irresistible crispiness. Perfect for parties or a tasty treat at home.

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup buttermilk
• 1 tablespoon hot sauce (such as Frank’s RedHot)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for a little kick)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Vegetable oil or canola oil, for frying (about 6-8 cups)
• Ketchup, ranch dressing, honey mustard, and BBQ sauce for serving

Instructions

1. Step 1: In a large bowl, combine the chicken cubes, buttermilk, hot sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika. Mix well to coat all pieces. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Step 2: In a separate large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, cayenne pepper (if using), dried thyme, and dried oregano.
3. Step 3: Remove the chicken from the refrigerator. Working in batches, dredge the chicken pieces in the flour mixture, pressing the coating onto the surface to ensure a thorough coat. Place the breaded pieces on a parchment-lined baking sheet. For extra crispiness, you can double-dredge: dip coated chicken back into buttermilk, then coat again with flour mixture.
4. Step 4: Pour oil into a large, heavy-bottomed pot or deep fryer and heat to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pot. Cook each batch for 4-5 minutes, turning halfway, until golden brown and cooked through.
5. Step 5: Remove the chicken from the oil and drain on a wire rack lined with paper towels. Serve hot with your favorite dipping sauces like ketchup, ranch, honey mustard, or BBQ sauce.

Tips & Variations

• For a spicier kick, add more cayenne pepper or a pinch of chili powder to the flour mixture.
• Use chicken thighs instead of breasts for juicier popcorn chicken.
• Double-dredge the chicken by repeating the buttermilk and flour steps for an extra crispy texture.
• Drain fried chicken on a wire rack instead of paper towels to keep the coating crispier longer.

Storage

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated 375°F (190°C) oven for 8-10 minutes to restore crispiness. Avoid microwaving as it may make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the popcorn chicken instead of frying?

Yes, you can bake the popcorn chicken on a greased baking sheet at 425°F (220°C) for about 20-25 minutes, turning halfway, although frying gives the crispiest results.

What can I use if I don’t have buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to make a buttermilk substitute.

Crispy Restaurant Style Popcorn Chicken Recipe

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★★★★★

4.5 from 111 reviews

• Author: Ben
• Total Time: 35 minutes plus marinating time
• Yield: 6 servings 1x

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Description

This Crispy Restaurant Style Popcorn Chicken recipe delivers perfectly golden, crunchy bite-sized chicken pieces that rival your favorite takeout. Marinated in a flavorful buttermilk hot sauce mixture and double-coated in a seasoned flour and cornstarch blend, these tender popcorn chicken pieces are deep-fried to crispy perfection. Serve with classic dipping sauces like ketchup, ranch, honey mustard, or BBQ for an irresistible appetizer or snack.

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Ingredients

Scale 1x2x3x

Chicken Marinade

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup buttermilk
• 1 tablespoon hot sauce (such as Frank’s RedHot)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Breading Mixture

• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for a little kick)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano

For Frying & Serving

• Vegetable oil or canola oil, for frying (about 6-8 cups)
• Ketchup
• Ranch dressing
• Honey mustard
• BBQ sauce

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Instructions

1. Prepare the Chicken: In a large bowl, mix the cubed chicken with buttermilk, hot sauce, salt, black pepper, garlic powder, and paprika. Toss until all pieces are fully coated. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and infuse flavor.
2. Prepare the Breading: In a separate bowl, whisk together all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper (if using), dried thyme, and dried oregano until evenly combined.
3. Bread the Chicken: Remove the chicken from the marinade. Dredge a few pieces at a time in the flour mixture, pressing the coating firmly onto the chicken to ensure complete coverage. Place the breaded chicken on a parchment-lined baking sheet. For extra crunch, double-dredge by dipping pieces back into buttermilk and then into the flour mixture again.
4. Fry the Chicken: Heat vegetable or canola oil in a large heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches, avoiding overcrowding, for 4-5 minutes per batch. Turn the pieces halfway through frying to achieve an even golden brown and ensure the chicken is cooked through.
5. Drain and Serve: Using a slotted spoon, remove the fried chicken and place it on a wire rack lined with paper towels to drain excess oil. Serve immediately alongside your favorite dipping sauces such as ketchup, ranch dressing, honey mustard, or BBQ sauce for the ultimate crispy snack experience.

Notes

• Marinating the chicken in buttermilk and hot sauce not only tenderizes but adds depth of flavor.
• Double-dredging helps create an extra-crispy, restaurant-style coating.
• Maintain the oil temperature around 350°F for optimal frying results; too hot will burn the crust, too cool will make it greasy.
• Use a wire rack to drain fried chicken instead of paper towels to keep the crust crispier.
• Adjust cayenne pepper to control the spiciness of the breading.
• Leftover popcorn chicken can be reheated in an air fryer or oven to retain crispiness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: popcorn chicken, crispy chicken bites, fried chicken recipe, restaurant style chicken, appetizer, snack, buttermilk marinated chicken