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Yields:
8 - 10 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Everyone loves popcorn chicken, and it's easy to see why. These bites are crunchy on the outside with a juicy, tender center. While popcorn chicken might have originated at KFC, it's easy to make at home. This recipe makes a great weeknight dinner. Or serve up a platter for game day. If you want to spice things up, toss the bites in buffalo sauce and butter for a bite-sized take on buffalo wings. They also make great leftovers. Warm them in an air fryer or oven with a coating of sweet and sticky orange chicken sauce, or toss them over a green salad. For breakfast, you could even serve popcorn chicken and waffles. Whatever you do, make plenty; these are guaranteed to go fast.
What's in popcorn chicken?
Popcorn chicken is made with bite-sized pieces of chicken breast that are soaked in a brine made with buttermilk, egg, hot sauce, and salt to season and tenderize the meat. Then, the chicken is coated in seasoned flour and cornstarch before it's dropped into hot oil and fried to golden, crispy perfection.
How long do you marinate popcorn chicken in buttermilk?
Since the chicken is cut into bite-size pieces, it doesn't take long for the buttermilk mixture to work its magic. If you're pressed for time, marinate the chicken while you mix up the dry ingredients and heat the oil. If you'd rather work ahead, the chicken can marinate for up to eight hours. The longer it sits, the better the chicken will be, but don't exceed eight hours, or it could affect the texture of the chicken.
What part of the chicken is used to make popcorn chicken?
Fast food chains and restaurants generally use small pieces of all-white breast meat. This recipe also calls for boneless, skinless chicken breasts. However, you can use boneless, skinless chicken thighs instead if you prefer dark meat.
What kind of oil is best for frying popcorn chicken?
Choose a neutral oil with a high smoke point for popcorn chicken. Vegetable and canola oil are great options.
Is popcorn chicken the same as chicken nuggets?
Not quite! Chicken nuggets are typically made with ground chicken that's breaded and deep-fried. Popcorn chicken is more like a bite-sized version of a chicken tender, made with sliced meat rather than ground.
Can popcorn chicken be made ahead of time?
This recipe makes plenty of chicken to save, or you can double it and freeze the chicken for future snacks. Let the cooked chicken cool completely and spread the pieces in an even layer on a baking sheet (this keeps them from sticking together). Freeze them for at least an hour before transferring them to a freezer-safe zip-top bag or an airtight container. When hunger strikes, heat them in a 375-degree oven or an air fryer for 10 to 15 minutes.
What sauces go well with popcorn chicken?
You can't go wrong with a classic like ketchup. But if you're serving these bites for a party, why not offer a spread of dipping options like honey mustard, barbecue sauce, dill pickle ranch, and burger sauce?
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Ingredients
- 1/2 cup buttermilk
- 1 large egg
- 1 Tbsp. hot sauce
- 1 tsp. kosher salt, plus more for sprinkling
- 3 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 3/4 cups all-purpose flour
- 3/4 cup cornstarch
- 2 Tbsp. seasoned salt
- 1 tsp. mustard powder
- 1 tsp. ground black pepper
- 1 tsp. ground thyme (optional)
- Vegetable oil, for frying
Directions
- Step 1In a large bowl, whisk together the buttermilk, egg, hot sauce, and kosher salt. Add the chicken and fold to coat. In a large zip-top bag, combine the flour, cornstarch, seasoned salt, mustard powder, pepper, and thyme, if using.
- Step 2To a large pot or Dutch oven, add vegetable oil until it's about 1½ inches deep. Heat over medium heat until a deep fry thermometer registers 400℉.
- Step 3Remove half of the chicken from the buttermilk mixture, allowing the excess to drip off. Add the chicken to the flour mixture all at once. Shake the bag until the chicken is well coated. Remove the chicken, shaking off the excess, and place the coated chicken on a sheet pan. Repeat with the remaining half of the chicken.
- Step 4Separating pieces as necessary, carefully lower 8 to 10 pieces of chicken into the hot oil, using a spider or slotted spoon to spread them apart. Stirring occasionally and fry until golden brown, 3 to 4 minutes. Remove the chicken to a paper towel-lined tray and sprinkle with salt, if desired. Repeat with the remaining chicken. Serve hot.
- Step 5Freezer instructions: Let the fried popcorn chicken cool completely before placing on a sheet tray. Freeze the popcorn chicken for 1 hour before transferring the pieces to a freezer bag. To reheat, heat the oven or air fryer to 375℉. Bake or air fry the chicken for 10 to 15 minutes until hot.
Tip: If you prefer dark meat, substitute the chicken breasts for the same amount of boneless skinless chicken thighs.
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