Name: Popcorn Chicken
Prep time: 20 min
Cook time: 15 min
Total time: PT-490860H30M44S
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces; 1 cup buttermilk; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper (optional); 2 eggs, beaten; Oil for frying (vegetable or canola); Optional: dipping sauces such as ranch, BBQ, honey mustard, or sweet chili

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Why You’ll Love This Recipe

Popcorn Chicken is easy to make, fun to eat, and perfect for dipping. Its small size makes it great for kids, entertaining, or just a crispy, protein-packed snack. With bold seasoning and a crunchy coating, it’s far more flavorful than anything from the freezer aisle. You can fry, bake, or air fry it depending on your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs (cut into small bite-sized pieces)
Buttermilk (for marinating)
All-purpose flour
Cornstarch
Garlic powder
Onion powder
Paprika
Salt and black pepper
Cayenne pepper (optional for heat)
Eggs
Oil for frying
Dipping sauces (optional): ranch, honey mustard, BBQ sauce, or sweet chili

Directions

Cut the chicken into small, even bite-sized pieces.
In a bowl, mix buttermilk with a little salt and pepper, and add the chicken. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
In another bowl, whisk eggs. In a separate dish, mix flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
Remove chicken from marinade. Dip each piece into egg, then coat in the flour mixture, pressing to adhere.
Heat oil in a deep skillet or pot to 350°F (175°C). Fry chicken in batches for 3–4 minutes until golden brown and cooked through.
Drain on paper towels. Serve hot with your favorite dipping sauce.

Servings and timing

This recipe makes about 4 servings.
Prep Time: 20 minutes (plus marinating)
Cook Time: 15 minutes
Total Time: 35–60 minutes

Variations

Spicy Popcorn Chicken: Increase cayenne or add hot sauce to the marinade.
Oven-Baked: Bake at 425°F (220°C) for 18–20 minutes, flipping halfway through.
Air Fryer Method: Cook at 390°F (200°C) for 12–15 minutes, shaking halfway.
Gluten-Free: Use gluten-free flour and breadcrumbs for the coating.
Asian-Inspired: Add five-spice powder or serve with sweet chili or soy dipping sauce.

Storage/Reheating

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 375°F (190°C) oven or air fryer for 5–8 minutes until hot and crispy.
Avoid microwaving if you want to maintain the crunch.
To freeze, lay cooled pieces on a tray and freeze until solid, then store in a freezer-safe container for up to 2 months. Reheat from frozen in the oven or air fryer.

FAQs

What cut of chicken is best for popcorn chicken?

Boneless, skinless chicken thighs offer more flavor and juiciness, but breasts also work well.

Can I skip the buttermilk marinade?

You can, but marinating in buttermilk tenderizes the chicken and adds flavor.

Is popcorn chicken the same as chicken nuggets?

No, popcorn chicken is smaller and crispier, with a more seasoned and crunchy coating.

Can I use panko breadcrumbs?

Yes, panko adds extra crunch, especially if baking or air frying.

How do I make it extra crispy?

Use a mix of flour and cornstarch and make sure the oil is hot enough before frying.

Can I freeze popcorn chicken?

Yes, freeze after frying and cool completely. Reheat in an oven or air fryer.

What oil is best for frying?

Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.

What sauces go best with popcorn chicken?

Ranch, honey mustard, buffalo, sweet chili, or garlic aioli are great choices.

How do I keep it warm for a party?

Place cooked chicken on a wire rack in a low oven (around 200°F/95°C) until ready to serve.

Can I make this dairy-free?

Yes, replace buttermilk with a non-dairy milk plus a splash of lemon juice or vinegar.

Conclusion

Popcorn Chicken is a fun, crispy, and flavor-packed snack that’s easy to prepare and even easier to enjoy. Whether you’re frying up a batch for game day, serving a platter at a party, or just treating yourself to something crunchy and delicious, this bite-sized favorite never disappoints. Customizable and crowd-pleasing, it’s a must-try for any fried chicken lover.

Popcorn Chicken

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Popcorn Chicken is a crispy, bite-sized fried chicken snack that’s juicy on the inside and golden on the outside. Perfect for parties, game day, or a fun family dinner, it’s packed with bold flavor and great for dipping.

Author: Laura
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35–60 minutes
Yield: 4 servings
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Halal

Instructions

Cut chicken into small, even bite-sized pieces.
In a bowl, mix buttermilk with salt and pepper. Add chicken and marinate for at least 30 minutes or up to 4 hours in the fridge.
In one bowl, beat eggs. In another bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper.
Remove chicken from marinade. Dip each piece in egg, then dredge in the flour mixture, pressing to coat well.
Heat oil in a deep skillet or pot to 350°F (175°C).
Fry chicken in batches for 3–4 minutes until golden brown and cooked through. Drain on paper towels.
Serve hot with your favorite dipping sauces.

Notes

For extra crispiness, double-dip chicken in egg and flour mixture.
Use chicken thighs for juicier texture.
To bake: cook at 425°F (220°C) for 18–20 minutes, flipping halfway.
To air fry: cook at 390°F (200°C) for 12–15 minutes, shaking halfway through.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 1g
Sodium: 430mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 24g
Cholesterol: 115mg