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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
