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This popcorn chicken is shatteringly crispy on the outside, juicy inside, and so much better than the drive-thru version, with a craveable seasoned coating in every bite-sized piece. I make a big batch for movie nights and the kids hover by the stove waiting for them to come out of the oil. If you love crispy fried favorites like our buffalo chicken tenders, this snackable chicken is a guaranteed hit.
Bite-sized chicken pieces get a double dredge for an extra crispy, well-seasoned crust that stays crunchy long after frying.
Popcorn Chicken Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 5 minutes per batch
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 527kcal
- 🌶️ Flavor Profile: Crispy, savory, and craveable
- ✋ Difficulty: Easy, a little frying required
Quick Answer
To make popcorn chicken, season bite-sized pieces of chicken breast, then set up a seasoned flour dredge and an egg-buttermilk-hot sauce mixture. Toss the chicken in flour, dip in the egg mixture, then coat in flour again. Fry the pieces in 325 to 350 degree oil until golden and cooked to 165 degrees, then drain on a wire rack and serve hot with dipping sauce.
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Why This Recipe Works
Click to see the technique science
- The double dredge builds crunch. Coating the chicken in flour, then egg, then flour again creates a thick, craggy crust that fries up extra crispy.
- Cornstarch keeps it crisp. Adding cornstarch to the flour dredge makes the coating lighter and crunchier and helps it stay crisp instead of getting soft.
- Buttermilk and hot sauce add flavor. The egg dip is spiked with buttermilk and hot sauce for tangy, savory flavor and to help the coating cling.
- Bite-sized pieces cook fast. Small pieces of chicken breast cook through in just a few minutes, so the coating gets golden without overcooking the meat.
- A wire rack keeps it crispy. Draining the fried chicken on a wire rack instead of paper towels lets air circulate so the bottoms do not steam and go soggy.
Why You’ll Love This Recipe
- It is crispier and tastier than fast food, with a perfectly seasoned crunchy coating.
- Those poppable bite-sized pieces are perfect for snacking, dipping, and feeding a crowd.
- It is a family-favorite that pairs with any dipping sauce, just like our homemade chicken tenders.
Key Ingredients
Here is everything you need to make crispy homemade popcorn chicken.
- Chicken breasts: Cut into bite-sized pieces so they cook fast and stay juicy inside the crispy coating.
- Flour and cornstarch: The combo creates a light, extra-crunchy crust that holds up after frying.
- Egg, buttermilk, and hot sauce: The wet dip adds tangy flavor and helps the flour coating cling for a thick crust.
- Garlic powder, onion powder, and paprika: Season both the chicken and the dredge for flavor in every layer.
- Peanut or frying oil: A neutral, high-heat oil gives you that golden, crispy fry.
See recipe card for exact quantities.
Variations and Substitutions
This popcorn chicken is easy to switch up to your taste.
- Make it spicy: Add cayenne or extra hot sauce to the dredge and egg mixture for a spicy popcorn chicken.
- Air fry it: Spray the breaded pieces with oil and air fry at 400 degrees, shaking the basket, until crispy and cooked through.
- Use chicken thighs: Swap in boneless thighs for even juicier, more flavorful bites.
- Add a glaze: Toss the fried chicken in buffalo, honey garlic, or barbecue sauce for a saucy version.
- Switch the seasoning: Try a Cajun, ranch, or lemon-pepper blend in the dredge for a new flavor.
How to Make Popcorn Chicken
- Season the cut chicken with garlic powder, onion powder, salt, and pepper. Set up a bowl of seasoned flour and cornstarch, and a bowl of whisked egg, buttermilk, and hot sauce.
- Toss the seasoned chicken in the flour mixture, shake off any excess, then dip the pieces into the egg and buttermilk mixture.
- Return the chicken to the flour mixture and press the flour around each piece, then shake off any excess.
- Lay the coated chicken on a sheet tray while you heat about 2 inches of oil in a Dutch oven or heavy skillet over medium heat.
- Once the oil reaches 325 to 350 degrees, fry the chicken in batches without crowding, stirring gently, until golden and the internal temperature reaches 165 degrees.
- Transfer the fried chicken to a wire rack over a sheet tray so it stays crispy. Repeat with the remaining chicken and serve hot with your favorite dipping sauce.
Recipe Tips & Tricks
- Cut the chicken evenly into bite-sized pieces so they all cook at the same rate.
- Use a thermometer for the oil and keep it between 325 and 350 degrees, since oil that is too cool makes greasy chicken and too hot burns the coating.
- Do not crowd the pan. Fry in batches so the oil temperature stays steady and the chicken gets crispy.
- Press the flour on well during the second coat for that craggy, extra-crunchy crust.
- Drain on a wire rack instead of paper towels so the bottoms stay crispy.
- Serve right away while hot and crispy, with plenty of dipping sauces for the table.
Serving Ideas and Suggestions
This popcorn chicken is made for dipping, so set out a spread of sauces like ranch, honey mustard, barbecue, buffalo, and sweet chili so everyone can mix and match. It is the ultimate party appetizer, game day snack, or fun family dinner that disappears fast.
For a complete meal, serve the popcorn chicken with classic sides like french fries, mac and cheese, coleslaw, or a crisp green salad. You can also pile it into wraps, toss it onto a salad, or load it over a baked potato for a fun twist.
These crispy bites are best enjoyed fresh and hot, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer at 375 degrees to bring back the crunch, and freeze cooked pieces for up to 2 months for an easy snack.
Popcorn Chicken FAQs
Popcorn chicken is made of bite-sized pieces of chicken breast that are seasoned, coated in a seasoned flour and cornstarch dredge with an egg and buttermilk dip, then fried until golden and crispy. The small size and crunchy coating make it perfect for snacking and dipping.
To keep popcorn chicken crispy, drain it on a wire rack instead of paper towels so air circulates and the coating does not steam. Fry in batches at the right oil temperature, and serve it hot. To reheat, use the oven or air fryer rather than the microwave.
Yes. Bread the chicken as directed, then spray the pieces generously with oil and air fry at 400 degrees, shaking the basket halfway, until golden and cooked to 165 degrees. It will not be quite as crunchy as deep-fried but is still delicious and lighter.
A neutral, high-smoke-point oil works best for popcorn chicken, such as peanut, vegetable, canola, or grapeseed oil. Keep the oil between 325 and 350 degrees for the crispiest, least greasy results.
Absolutely. Boneless, skinless chicken thighs make extra juicy and flavorful popcorn chicken. Cut them into bite-sized pieces just like the breast meat and fry until they reach an internal temperature of 165 degrees.
Store leftover popcorn chicken in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a 375 degree oven or air fryer for a few minutes to bring back the crispy coating, since the microwave will make it soft.
Craving more crispy chicken? Try our crunchy air fryer buffalo chicken tenders next.
You will also love our easy Instant Pot sweet and sour chicken.
Making a party spread? Add our crispy fried mac and cheese.
This is great next to our Asian slaw.
Popcorn Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- For the dredge:
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 large egg
- ½ cup buttermilk
- 1 ½ teaspoons hot sauce
- Peanut oil for frying or other frying oil
Instructions
- Line a sheet tray with parchment paper and set it aside.
- Place the cut-up chicken, garlic powder, onion powder, salt, and pepper into a medium-sized bowl, and stir to coat the chicken in the spices.
- For the dredge, put the flour, cornstarch, salt, pepper, and paprika into another medium-sized bowl, and stir to combine.
- In a third bowl, whisk together the egg, buttermilk, and hot sauce.
- Place the seasoning chicken into the flour mixture and toss to coat, shake off any excess, and place them into the egg mixture, stirring to coat the chicken pieces.
- Take handfuls of the coated chicken and place it back into the flour mixture, press the flour around the piece, then shake off the excess. Place the pieces onto the prepared sheet tray, and repeat with the remaining chicken.
- Add about 2 inches of peanut oil or frying oil of your choice into a dutch oven or heavy bottom skillet over medium heat.
- Allow the oil to reach 325-350°F. Carefully drop pieces of the chicken into the oil but do not crowd the pan, you will need to fry in batches.
- Stir the chicken around with a slotted spoon, so they don’t stick to each other or burn. Once the chicken has reached 165°F and is golden brown, about 5 minutes, they are done, remove the pieces with the slotted spoon. Place them onto a paper towel-lined plate to absorb any excess oil.
- Place the chicken pieces onto a wire rack placed on a sheet tray to avoid them getting soggy.
- Repeat with the remaining chicken and serve hot with your favorite dipping sauce.
Notes
- This makes a large batch, but you can easily double it.
- Other chicken cuts can be used, see above on how to do that.
- To make it spicy add some cayenne or chipotle powder to the flour mixture.
- Buttermilk is essential to the coating, I do not suggest another milk.
- You can use other meat for this, cut up turkey breast or turkey tenderloin is great.
- Use any of your favorite dippings sauces for this recipe
- These can be frozen, see above on how to do that.
Nutrition
Love This Recipe?
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My first time trying buttermilk instead of flour/egg/crumbs!! We love it! Although, it took way long than 20 minutes, as I was breading, while my husband was frying. Around 40 minutes total (I used about 2 1/2 lbs of meat). We fried in Lard, and it never got golden brown which was odd, but were fantastic regardless!! Thanks for the easy non overnight marinating recipe!