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Crispy popcorn chicken in a basket

Crispy Popcorn Chicken

Bite sized chicken marinated in seasoned buttermilk, coated in a crunchy spiced flour and cornstarch dredge and fried, baked or air fried until golden.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 1/2 lb boneless skinless chicken breasts or thighs cut into 1 inch pieces
  • 1 cup buttermilk
  • 1 tbsp hot sauce
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
Coating
  • 1 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1 tsp salt
For cooking
  • neutral oil for frying, or oil spray for baking

Method
 

  1. Marinate the chicken in the buttermilk mixture at least 30 minutes.
  2. Whisk the coating ingredients and rub in 2 tablespoons of marinade to form clumps.
  3. Dredge the chicken, pressing to coat, and rest on a rack 10 minutes.
  4. 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.
  5. Drain on a rack, sprinkle with salt and serve with dipping sauces.

Notes

Reheat in the oven or air fryer to keep it crispy.