If you have ever craved that perfectly crunchy, juicy bite-sized treat from your favorite eatery, then you are absolutely going to love this Crispy Restaurant Style Popcorn Chicken Recipe. This dish nails the crispy exterior that snaps delightfully with every bite while locking in tender, flavorful chicken inside. Whether you’re hosting a casual get-together or want a fun snack to share with the family, this recipe brings the quintessential popcorn chicken experience right to your kitchen with ingredients and steps that yield restaurant-quality results every time.
Ingredients You’ll Need
To create this Crispy Restaurant Style Popcorn Chicken Recipe, you’ll only need some simple, pantry-friendly ingredients that combine to build incredible flavor and that golden, crispy texture we all adore. Each ingredient has a starring role, whether it’s the tangy buttermilk marinade or the spice-packed coating that ensures every nugget is bursting with taste.
- Boneless, skinless chicken breasts: Cubed into bite-sized pieces for the perfect popcorn chicken shape and tender texture.
- Buttermilk: Adds tang and tenderizes the chicken, making every bite juicy and flavorful.
- Hot sauce: Brings a subtle kick to the marinade that gently wakes up your palate.
- Salt and black pepper: Essential for seasoning and balancing flavors throughout the dish.
- Garlic powder and paprika: Infuse warmth and depth into the chicken, adding a smoky-sweet dimension.
- All-purpose flour and cornstarch: The dynamic duo that creates a light yet extra-crispy breading.
- Onion powder, cayenne pepper, dried thyme, and oregano: Elevate the seasoning, creating that irresistible restaurant-style flavor.
- Vegetable or canola oil: Neutral oils perfect for frying to golden perfection without overpowering the taste.
- Dipping sauces like ketchup, ranch, honey mustard, and BBQ sauce: Provide fun and flavorful accompaniments to customize each bite.
How to Make Crispy Restaurant Style Popcorn Chicken Recipe
Step 1: Marinate the Chicken
Start by tossing your cubed chicken breasts into a large bowl with buttermilk, hot sauce, salt, pepper, garlic powder, and paprika. This marinade not only infuses the chicken with vibrant flavor but also makes the meat tender and juicy. Don’t rush this step—cover your bowl and refrigerate for at least 30 minutes, or up to 4 hours if you can plan ahead. The longer it marinates, the more flavorful and tender your popcorn chicken will be.
Step 2: Whisk Together the Breading
In a separate bowl, combine your all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper if you want a little heat, along with dried thyme and oregano. This well-balanced spice blend is what elevates your popcorn chicken from ordinary to restaurant quality, delivering layers of savory, aromatic deliciousness in every crunchy bite.
Step 3: Coat the Chicken
Take the marinated chicken pieces from the refrigerator and dredge them thoroughly in the seasoned flour mixture. Make sure to press the coating onto each piece for that signature thick, crispy crust. You can even double-dredge by dipping them back into the buttermilk and then flour again for extra crunch. Arrange the coated chicken nuggets on a parchment-lined baking sheet, so they’re ready for frying.
Step 4: Fry to Golden Perfection
Heat vegetable or canola oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add your breaded chicken in batches—crowding the pot leads to soggy results, so patience is key. Fry for about 4-5 minutes per batch, flipping halfway through cooking, until the popcorn chicken is beautifully golden brown and cooked to juicy perfection inside.
Step 5: Drain and Get Ready to Serve
Using a slotted spoon or spider strainer, transfer the fried chicken onto a wire rack over paper towels to drain the excess oil. This helps keep your chicken wonderfully crispy rather than greasy. Serve these nuggets hot, paired with your favorite dips, and prepare for a mouthwatering party in your mouth.
How to Serve Crispy Restaurant Style Popcorn Chicken Recipe
Garnishes
Simple garnishes like a sprinkle of chopped fresh parsley or a pinch of flaky sea salt add a fresh finish and a touch of elegance that contrasts nicely with the crunchy chicken. You can also add thin lemon wedges on the side to squeeze over the warm pieces, brightening up the richness with a burst of citrus.
Side Dishes
Popcorn chicken pairs beautifully with a variety of sides. Classic fries or sweet potato fries are always a hit, as are crunchy coleslaw or a crisp green salad to balance out the meal. For a hearty twist, creamy mac and cheese or buttery mashed potatoes wonderfully complement the crispy bites.
Creative Ways to Present
Turn this Crispy Restaurant Style Popcorn Chicken Recipe into fun finger food for a party by serving them in mini paper cones or rustic bowls lined with parchment paper. You could also create a loaded popcorn chicken bowl with rice, avocado slices, pickled veggies, and a drizzle of ranch dressing for a shareable, all-in-one meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries! Store the cooled popcorn chicken in an airtight container in the refrigerator for up to 3 days. Keeping the chicken airtight helps retain moisture while maintaining some crispness, perfect for quick snacking later.
Freezing
For longer storage, you can freeze the cooked popcorn chicken. Place the cooled pieces on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. This way, you can keep them up to 2 months and enjoy a quick homemade snack anytime.
Reheating
To reheat and bring back that crispy texture, pop the frozen or refrigerated popcorn chicken in a preheated oven or air fryer at 375°F (190°C) for about 8-10 minutes, turning halfway through. Avoid microwaving as it tends to make the coating soggy, and we want that irresistible crunch.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and can add more flavor due to their higher fat content. Just cut them into similar-sized cubes to ensure even cooking in this Crispy Restaurant Style Popcorn Chicken Recipe.
What is the purpose of the buttermilk in this recipe?
Buttermilk tenderizes the chicken by breaking down proteins and adds a subtle tang that brightens the flavor. It also helps the seasoning adhere better, making your popcorn chicken juicy and well-seasoned inside.
Can I bake the popcorn chicken instead of frying?
You can bake it for a slightly healthier option, though frying delivers that quintessential crunch. To bake, place the breaded chicken on a greased baking sheet and cook at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
How do I make this recipe spicier?
Adding extra cayenne pepper, increasing the hot sauce in the marinade, or serving with spicy dipping sauces are great ways to add a kick. Just tweak the amounts to your heat preference.
What dipping sauces go best with this popcorn chicken?
Classic choices like ketchup, ranch, honey mustard, and BBQ sauce complement the crispy, savory chicken perfectly. Feel free to experiment with spicy mayo or garlic aioli for a gourmet touch.
Final Thoughts
If you’re ready to make a dish that will have everyone asking for seconds, this Crispy Restaurant Style Popcorn Chicken Recipe is the perfect go-to. It’s approachable, packed with flavor, and just downright fun to eat. So grab your ingredients, roll up your sleeves, and get ready for popcorn chicken that tastes like it came straight from the restaurant kitchen. I promise, it will become an instant favorite you’ll want to make again and again!
Print
Crispy Restaurant Style Popcorn Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This Crispy Restaurant Style Popcorn Chicken recipe delivers perfectly golden, crunchy, and flavorful bites of chicken every time. Marinated in buttermilk and hot sauce for tenderness and zest, then coated in a seasoned flour and cornstarch blend, these popcorn chicken pieces are deep-fried until irresistibly crispy. Perfect as a snack, appetizer, or party finger food, served with your favorite dips like ketchup, ranch, honey mustard, or BBQ sauce.
Ingredients
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
- 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
Frying Oil and Sauces
- Vegetable oil or canola oil, for frying (about 6-8 cups)
- Ketchup, for serving
- Ranch dressing, for serving
- Honey mustard, for serving
- BBQ sauce, for serving
Instructions
- Prepare the Chicken: In a large bowl, combine the cubed chicken breasts with buttermilk, hot sauce, salt, black pepper, garlic powder, and paprika. Mix well to coat all chicken pieces thoroughly. Cover the bowl and refrigerate for at least 30 minutes, allowing the chicken to marinate and tenderize, or up to 4 hours for deeper flavor.
- Prepare the Breading: In a separate large bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper (if using), dried thyme, and dried oregano. This seasoning mix will create a flavorful and crispy coating for the chicken.
- Bread the Chicken: Remove the marinated chicken from the refrigerator. Working in batches, dredge each piece of chicken thoroughly in the flour and cornstarch mixture, pressing the breading onto the surface to ensure it adheres well. Arrange the coated pieces on a baking sheet lined with parchment paper. For extra crispiness, you can double-dredge by dipping the chicken back into the buttermilk and then into the flour mixture again.
- Fry the Chicken: Pour vegetable or canola oil into a large, heavy-bottomed pot or deep fryer to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully add the breaded chicken pieces in batches to avoid overcrowding. Fry each batch for 4-5 minutes, turning once halfway through, until the chicken is golden brown and cooked through inside.
- Drain and Serve: Remove the cooked chicken from the oil with a slotted spoon and place it on a wire rack lined with paper towels to drain any excess oil. Serve the popcorn chicken hot immediately with dipping sauces such as ketchup, ranch dressing, honey mustard, or BBQ sauce for a delightful and crispy snack or appetizer.
Notes
- Marinate the chicken for at least 30 minutes but no longer than 4 hours to keep the chicken tender and flavorful.
- Maintaining the oil temperature at 350°F is essential to achieve a crispy exterior without absorbing excess oil.
- Double dredging the chicken by dipping back into buttermilk and flour mixture results in an extra crispy coating.
- Do not overcrowd the frying pot to avoid temperature drops and soggy chicken.
- Use a wire rack for draining instead of just paper towels to keep the breading crispy longer.
