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Popcorn Chicken

Crispy, juicy, and addictive homemade popcorn chicken that outshines fast food versions with a flavorful coating and succulent chicken.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken and Marinade
  • 1.5 lbs 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 cup 1 cup buttermilk
  • 1 tsp 1 tsp hot sauce (like Tabasco or Frank's)
  • 1/2 tsp 1/2 tsp salt
  • 1/2 tsp 1/2 tsp black pepper
  • 1/2 tsp 1/2 tsp garlic powder
For the Coating
  • 1.5 cups 1 1/2 cups all-purpose flour
  • 1/2 cup 1/2 cup cornstarch
  • 1.5 tsp 1 1/2 tsp salt
  • 1 tsp 1 tsp black pepper
  • 1 tsp 1 tsp garlic powder
  • 1 tsp 1 tsp onion powder
  • 1 tsp 1 tsp smoked paprika
  • 1/2 tsp 1/2 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp 1/2 tsp dried oregano
Now For Frying
  • Vegetable oil or canola oil for frying (enough to fill your pan 2–3 inches deep)
Optional Dipping Sauces
  • Ranch dressing
  • Honey mustard
  • Spicy sriracha mayo
  • BBQ sauce

Method
 

Preparation
  1. Step 1: Cut the Chicken. Start with cold chicken and cut each breast or thigh into roughly 1-inch chunks.
  2. Pat the cut chicken pieces dry with paper towels.
  3. Set aside while preparing the marinade.
  4. Step 2: Marinate the Chicken. Whisk together buttermilk, hot sauce, salt, black pepper, and garlic powder in a bowl.
  5. Add chicken pieces and toss to coat. Refrigerate for at least 30 minutes.
  6. Step 3: Mix the Coating. Combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and dried oregano in a shallow bowl.
  7. Whisk until well combined.
  8. Step 4: Coat the Chicken. Set up a dredging station with buttermilk, seasoned flour, and a wire rack.
  9. Coat each piece in flour and shake off excess.
Cooking
  1. Step 5: Heat the Oil. Heat vegetable or canola oil in a heavy-bottomed pot to 350°F (175°C).
  2. Step 6: Fry the Popcorn Chicken. Carefully lower coated chicken into the hot oil and fry in batches for 3 to 4 minutes.
  3. Transfer to a wire rack to drain.
Serving
  1. Step 7: Season Immediately and Serve. Season with flaky salt and serve hot with dipping sauces.

Notes

To achieve extra crispiness, consider double dredging the chicken.