Easy Popcorn Fried Chicken Recipe
Popcorn fried chicken is one of those recipes that I make when I want something fun, crispy, and bite-sized. It’s perfect for snacking, serving at parties, or even as a kid-friendly meal. My family loves it because they can grab little pieces, dip them into their favorite sauces, and enjoy without needing a fork and knife.The first time I made this, I was trying to recreate the fast-food version at home. I wanted it to be crispy, flavorful, and easy to make in big batches. After a few tries, I figured out the best way to get that perfect crunch—using a mix of buttermilk for tenderness and a light flour coating for crispiness. Now, it’s one of my go-to recipes when I need something quick and delicious.
Equipment
- A deep frying pan or Dutch oven
- A thermometer for checking oil temperature
- Mixing bowls
- A whisk for the egg wash
- A wire rack for draining fried chicken
- Tongs for handling the chicken
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup buttermilk
- 1 tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs
- 2 tbsp milk
- Vegetable or canola oil (enough for frying)
- Honey mustard
- Ranch dressing
- Buffalo sauce
- BBQ sauce
Instructions
- In a large bowl, mix the buttermilk, salt, and black pepper.
- Add the chicken pieces, ensuring they are fully coated.
- Cover and refrigerate for at least 1 hour (or overnight for more flavor).
- In another bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- In a separate bowl, whisk together the eggs and milk.
- Remove the chicken from the buttermilk, letting the excess drip off.
- Dip each piece into the egg wash.
- Coat each piece in the flour mixture, pressing gently to make sure the breading sticks.
- Place the coated chicken on a wire rack and let it sit for 10 minutes—this helps the coating adhere.
- In a deep frying pan or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
- Test the oil by dropping in a small piece of batter—if it sizzles immediately, it’s ready.
- Carefully place the chicken pieces in the hot oil, frying in batches to avoid overcrowding.
- Fry for about 4-5 minutes per batch, or until golden brown and crispy.
- Use a thermometer to check that the internal temperature reaches 165°F (74°C).
- Transfer to a wire rack to drain excess oil.
- Let the chicken rest for a few minutes before serving.
- Serve hot with dipping sauces and your favorite sides.