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
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
- 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.
