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Jump to RecipeThis crispy popcorn chicken is crunchy on the outside, juicy on the inside and even better than takeout. Bite sized pieces of chicken are soaked in a seasoned buttermilk marinade, dredged in a spiced flour and cornstarch coating, then fried, baked or air fried until golden and crackly. Serve them with honey mustard, ranch or sweet chili sauce for a snack, appetizer or fun weeknight dinner the whole family will love.
The recipe uses simple pantry ingredients and works with whichever cooking method you prefer. For more crowd pleasing chicken bites, try my garlic butter chicken bites, grilled chicken bites with creamy garlic sauce or General Tso’s chicken.
Why You Will Love This Popcorn Chicken
- Extra crispy. A double dredge creates a craggy, crunchy coating.
- Juicy inside. The buttermilk marinade tenderizes the chicken.
- Three cooking methods. Fry, bake or air fry.
- Kid friendly. Bite sized and perfect for dipping.
- Great for parties. Easy to make in big batches.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the marinade
- Boneless, skinless chicken breasts or thighs: cut into 1 inch pieces.
- Buttermilk: tenderizes and helps the coating stick. Milk with lemon juice works as a substitute.
- Hot sauce: a splash for flavor, not much heat.
- Salt, garlic powder and paprika.
For the coating
- All purpose flour and cornstarch: the cornstarch makes the crust lighter and crispier.
- Baking powder: creates tiny air bubbles for extra crunch.
- Seasonings: paprika, garlic powder, onion powder, black pepper, cayenne, dried thyme and salt.
For cooking
- Neutral oil: canola, peanut or vegetable oil for frying, or oil spray for baking and air frying.
How to Make Crispy Popcorn Chicken
1. Marinate the chicken
Cut the chicken into 1 inch pieces. In a bowl, whisk together the buttermilk, hot sauce, salt, garlic powder and paprika. Add the chicken, stir to coat, cover and refrigerate for at least 30 minutes and up to 12 hours.
2. Mix the coating
In a large shallow bowl, whisk together the flour, cornstarch, baking powder and all the seasonings. Drizzle in 2 tablespoons of the buttermilk marinade and rub it into the flour with your fingers to create small, shaggy clumps. These clumps become the extra crunchy bits.
3. Dredge the chicken
Lift the chicken from the marinade, letting the excess drip off, and toss it in the coating, pressing firmly so it sticks. For an extra thick crust, dip the coated pieces back into the buttermilk and then into the flour again. Place them on a wire rack and rest for 10 minutes so the coating sets.
4. Fry the chicken
Heat 2 inches of oil in a heavy Dutch oven to 350°F, using an instant read thermometer to check. Fry the chicken in small batches for 3 to 4 minutes, turning once, until deep golden and cooked through to 165°F. Transfer to a wire rack and sprinkle with a pinch of salt.
5. Serve
Serve the popcorn chicken hot with your favorite dipping sauces.
How to Bake Popcorn Chicken
For a lighter option, preheat the oven to 425°F. Place a wire rack on a sheet pan and spray it with oil. Arrange the coated chicken in a single layer on the rack and spray the tops generously with oil; this is what helps the coating crisp and brown. Bake for 15 to 18 minutes, flipping halfway and spraying again, until golden and cooked through to 165°F. Baked popcorn chicken is slightly less crunchy than fried, but still wonderfully crispy.
How to Air Fry Popcorn Chicken
The air fryer gives the closest result to deep frying with a fraction of the oil. Preheat the air fryer to 400°F. Spray the basket with oil, add the coated chicken in a single layer without crowding and spray the tops. Air fry for 10 to 12 minutes, shaking the basket and spraying again halfway through, until golden and crispy. Cook in batches as needed.
Tips for Extra Crispy Popcorn Chicken
- Add cornstarch. It makes the coating lighter and crunchier.
- Create shaggy bits. Mixing a little marinade into the flour builds extra texture.
- Rest after coating. This helps the coating stick during cooking.
- Maintain the oil temperature. Keep it at 350°F and fry in small batches.
- Drain on a rack. Paper towels can trap steam and soften the crust.
Chicken Breast or Thighs?
Both work well. Chicken breast is lean and gives the classic popcorn chicken texture, especially when marinated in buttermilk, which keeps it tender. Boneless thighs are juicier and more flavorful, and they are more forgiving if cooked a little longer. Whichever you choose, cut the pieces to an even 1 inch size so they cook quickly and evenly.
Best Dipping Sauces
Popcorn chicken is all about the dips. Try honey mustard made with equal parts honey, Dijon and mayonnaise; classic ranch; sweet chili sauce; barbecue sauce; buffalo sauce mixed with a little melted butter; or a spicy mayo made with mayonnaise, sriracha and lime. For a sweet and savory twist, toss the hot chicken in honey garlic sauce or sprinkle it with a little seasoned salt and grated Parmesan.
Why Buttermilk Makes Chicken So Tender
Buttermilk is the secret behind many of the best fried chicken recipes. It is mildly acidic, which gently breaks down proteins on the surface of the chicken and helps it stay tender and juicy during frying. Unlike stronger acids such as vinegar or lemon juice, buttermilk works slowly and will not turn the meat mushy, so it is safe to marinate for several hours or overnight. The calcium in buttermilk may also help activate enzymes that tenderize the meat. Buttermilk is thick, too, so it clings to every piece of chicken and helps the flour coating stick, creating a thicker, craggier crust. Adding salt and spices to the marinade seasons the chicken all the way through.
Deep Frying Safety Tips
Frying at home is simple with a few precautions. Use a heavy, deep pot and fill it no more than halfway with oil. Clip a thermometer to the side or check often with an instant read thermometer, keeping the oil between 340°F and 360°F. Add the chicken gently with a slotted spoon or spider, away from your body, and never leave hot oil unattended. Keep a lid close by in case of flare ups. Let the oil cool completely before straining it for reuse or discarding it in a sealed container.
Make Ahead Tips for Parties
You can marinate the chicken the night before and mix the dry coating in advance. On the day of your party, dredge the chicken and fry or bake it in batches, keeping the finished pieces warm and crispy on a wire rack set over a sheet pan in a 200°F oven for up to 30 minutes. Set out a selection of dipping sauces and let guests help themselves.
Common Mistakes to Avoid
- Frying too many at once. The oil temperature drops and the chicken turns greasy.
- Skipping the marinade. It keeps the chicken juicy and flavorful.
- Cutting uneven pieces. Small pieces overcook while large ones stay raw.
- Serving right from the oil onto paper towels. Use a wire rack to keep them crisp.
Variations
- Spicy: add extra cayenne to the flour and hot sauce to the marinade.
- Korean style: toss in a sweet and spicy gochujang glaze.
- Parmesan crusted: add grated Parmesan to the coating.
- Cornflake crust: use crushed cornflakes for a super crunchy baked version.
- Gluten free: use a gluten free flour blend and cornstarch.
What to Serve With Popcorn Chicken
Serve popcorn chicken with fries, coleslaw, corn on the cob, mac and cheese, mashed potatoes or a simple green salad. It also makes a great topping for rice bowls or salads, or tuck it into wraps like my easy chicken ranch wraps.
Storage and Reheating
- Refrigerator: store in an airtight container for up to 3 days.
- Reheating: reheat in a 400°F oven for 8 to 10 minutes or an air fryer at 375°F for 4 to 5 minutes to restore the crunch. Avoid the microwave.
- Freezer: freeze cooked popcorn chicken on a sheet pan, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 400°F for 12 to 15 minutes.
Frequently Asked Questions
Can I make popcorn chicken without buttermilk?
Yes. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
How do I know when it is cooked?
The coating is deep golden and the chicken reaches 165°F inside.
Can I bake it instead of frying?
Yes. Bake at 425°F on a greased rack for 15 to 18 minutes.
What oil is best for frying?
Canola, peanut or vegetable oil, which have high smoke points.
How long should I marinate the chicken?
At least 30 minutes and up to 12 hours.
Can I freeze popcorn chicken?
Yes, for up to 3 months after cooking.
Final Thoughts
This crispy popcorn chicken is crunchy, juicy and incredibly addictive. With a buttermilk marinade and a perfectly seasoned coating, it is easy to make at home whether you fry, bake or air fry it.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 40 g |
| Carbohydrates | 38 g |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 980 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Crispy Popcorn Chicken
Ingredients
Method
- Marinate the chicken in the buttermilk mixture at least 30 minutes.
- Whisk the coating ingredients and rub in 2 tablespoons of marinade to form clumps.
- Dredge the chicken, pressing to coat, and rest on a rack 10 minutes.
- Fry in 350°F oil in batches 3 to 4 minutes until golden and 165°F, or bake at 425°F 15 to 18 minutes, or air fry at 400°F 10 to 12 minutes.
- Drain on a rack, sprinkle with salt and serve with dipping sauces.
