If you’re craving a delightful crunchy bite that melts into juicy, flavorful chicken, this Crispy Homemade Popcorn Chicken Recipe is exactly what you need. Perfectly seasoned and coated in a golden crust, these little morsels offer a sensational mix of spices and textures that will quickly become one of your favorite go-to snacks or meals. Whether you’re serving up for a casual night in or sharing at a party, this recipe promises irresistible crispness combined with tender chicken inside that’s simply unforgettable.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing an important role in crafting that perfect crispy coating and juicy interior. From the buttermilk that tenderizes the chicken to the cornstarch that adds extra crunch, every component works beautifully together to elevate this dish.
- Boneless skinless chicken breasts: Cut into bite-sized pieces for easy frying and perfect crispy pockets.
- Buttermilk: Adds tangy flavor and helps tenderize the chicken while aiding batter adherence.
- Salt and black pepper: Basic seasoning to enhance the natural flavors of the chicken.
- Garlic powder and onion powder: Provide a subtle but savory depth to the coating seasoning.
- Smoked paprika: Brings a gentle smoky warmth that complements the crispy crust.
- All-purpose flour: The primary base for the crisp coating.
- Cornstarch: Adds crunchiness by absorbing moisture and creating a lighter crust.
- Baking powder: Helps create a fluffier, lighter coating texture.
- Seasoned salt: Adds an extra kick of flavor with aromatic herbs and spices.
- Cayenne pepper (optional): Provides a touch of heat for those who love a little spice.
- Vegetable oil: Needed for frying to achieve that desirable golden, crispy finish.
How to Make Crispy Homemade Popcorn Chicken Recipe
Step 1: Marinate the Chicken
Start by cutting your boneless, skinless chicken breasts into 1-inch pieces. Then, immerse them in a bowl filled with buttermilk and season with salt, pepper, garlic powder, onion powder, and smoked paprika. This soak is crucial—it tenderizes the chicken while infusing it with flavor, making every bite juicy and packed with taste. Cover and refrigerate for at least 30 minutes to allow the magic to happen, or up to 4 hours if you have the time.
Step 2: Prepare the Coating Mix
While your chicken marinates, mix together the flour, cornstarch, baking powder, seasoned salt, and cayenne pepper in a separate bowl. This combination forms the crispy exterior that everyone will rave about. The cornstarch is the secret weapon here, lending that perfect crunch without heaviness, while the seasoned salt and cayenne bring layers of complexity to the taste.
Step 3: Heat the Oil
Fill a deep pot with about 2 inches of vegetable oil and heat it to 350 degrees Fahrenheit. Maintaining this temperature ensures that the chicken fries evenly and achieves that beautiful golden color without becoming greasy. Use a thermometer to keep the heat steady; this little step makes a huge difference in texture.
Step 4: Dredge the Chicken
Remove the chicken pieces from the marinade, allowing any excess liquid to drip off gently. Then dredge each piece thoroughly in your flour mixture, pressing lightly to create a rough, craggy coating that promises maximum crispiness once fried. For an extra crunchy crust, try double dredging by dipping the coated chicken back into the buttermilk and then again into the flour mixture.
Step 5: Frying to Perfection
Fry the chicken in batches so as not to overcrowd the pot, which can drop the oil temperature and cause sogginess. Cook each batch for 3 to 4 minutes, turning occasionally, until the pieces are golden brown and reach an internal temperature of 165 degrees Fahrenheit. Use a slotted spoon to transfer each batch to a paper towel-lined plate to drain any excess oil, locking in that crisp taste.
How to Serve Crispy Homemade Popcorn Chicken Recipe
Garnishes
To elevate the presentation and flavor of your popcorn chicken, sprinkle chopped fresh herbs like parsley or chives on top. These bright greens not only add color but also offer a fresh aroma that complements the rich fried bites perfectly.
Side Dishes
Serve your popcorn chicken alongside cool, crunchy coleslaw for a refreshing contrast, or creamy mashed potatoes to balance the crispiness with softness. Sweet potato fries or a simple garden salad also make fantastic companions, rounding out your meal beautifully.
Creative Ways to Present
Popcorn chicken serves wonderfully as party finger food—arrange the pieces on a platter with an array of dipping sauces like honey mustard, spicy buffalo, or a tangy ranch. For a fun twist, use them as toppings on loaded nachos or tuck them inside mini sliders for a crowd-pleasing snack everyone will adore.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, allow the popcorn chicken to cool completely before placing them in an airtight container. Stored in the refrigerator, they will stay fresh and crispy for up to 3 days, making them perfect for next-day snacking.
Freezing
You can freeze the fried popcorn chicken by laying the pieces out on a baking sheet to freeze individually before transferring them into freezer bags. This prevents clumping and maintains texture, allowing you to enjoy this Crispy Homemade Popcorn Chicken Recipe anytime you want a quick treat. Frozen popcorn chicken keeps well for up to 2 months.
Reheating
To reheat leftovers and restore that initial crispiness, pop the chicken pieces in a preheated oven at 375 degrees Fahrenheit for about 10 minutes or until hot throughout. Avoid microwaving as it tends to make the coating soggy, diminishing the delightful crunchy experience.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit more flavorful and juicy, which can make your popcorn chicken even tastier. Just cut them into similar-sized pieces to ensure even cooking.
Is buttermilk necessary for the marinade?
While not absolutely necessary, buttermilk is highly recommended because it tenderizes the chicken and helps the coating stick better. You can substitute with yogurt thinned with a bit of milk if needed.
Can I bake the popcorn chicken instead of frying?
Yes, baking is a healthier alternative. Preheat your oven to 400 degrees Fahrenheit, place the coated chicken on a baking sheet, and bake for 15-20 minutes, flipping halfway through to ensure even crispness.
What dipping sauces pair best with popcorn chicken?
Popular choices include honey mustard, ranch, buffalo sauce, barbecue sauce, or even a sweet chili sauce. Pick a few to suit your taste buds or party guests’ preferences!
How do I ensure my popcorn chicken stays crispy?
Maintaining hot oil during frying and draining the cooked chicken on paper towels are key steps. Also, avoid overcrowding the frying pot to keep the temperature steady and the coating crispy.
Final Thoughts
There is something utterly satisfying about biting into these crunchy, juicy nuggets of joy. The Crispy Homemade Popcorn Chicken Recipe is simple enough for a weeknight dinner yet impressive enough for entertaining guests. Give it a try, and I promise it will become a beloved staple in your kitchen—your friends and family will be asking for seconds in no time!
Print
Crispy Homemade Popcorn Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus marinating time)
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: High-Protein
Description
This crispy and flavorful Popcorn Chicken recipe features bite-sized pieces of boneless skinless chicken breasts marinated in buttermilk and a blend of spices, then dredged in a seasoned flour mixture and deep fried to golden perfection. Perfect for party snacks or a satisfying main course, these crunchy chicken bites are easy to make and can be served with your favorite dipping sauces.
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil, for frying (about 2 inches deep)
Instructions
- Marinate the Chicken: Place the chicken pieces in a bowl and pour the buttermilk over them. Add salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir well to coat all the pieces evenly, cover the bowl, and refrigerate for at least 30 minutes or up to 4 hours to tenderize and infuse flavor.
- Prepare the Dry Coating: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, seasoned salt, and cayenne pepper (if using) until well combined and aerated.
- Heat the Oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (177°C), using a thermometer to monitor the temperature for consistent frying.
- Coat the Chicken: Remove chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to create a craggy and thick coating that will yield a crispy texture.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches, avoiding overcrowding. Fry for 3 to 4 minutes per batch, turning occasionally to ensure even golden brown color and doneness. Chicken is cooked when the internal temperature reaches 165°F (74°C).
- Drain and Serve: Use a slotted spoon to transfer fried chicken pieces onto a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces for a delightful snack or main dish.
Notes
- For extra crispy popcorn chicken, double dredge by dipping the floured chicken back into the buttermilk and then again into the flour mixture before frying.
- Maintain oil temperature between 340°F and 360°F for the best frying results and to prevent greasy chicken.
- This recipe can also be cooked in an air fryer at 400°F for 10 to 12 minutes, shaking halfway through cooking for even crispness.
