Name: Popcorn Chicken Recipe
Prep time: 15 min
Cook time: PT-488454H59M12S
Total time: 1 h
Cuisine: American
Ingredients: 500g boneless chicken breast or thigh, cut into bite-sized cubes; 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika (or chili powder); 1/2 tsp black pepper; 1 tsp salt; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp black pepper; 1/2 tsp baking powder (optional); Pinch of salt; Oil for deep frying

Jump to Recipe·Leave a Review

This crispy and golden Popcorn Chicken is one of my favorite comfort foods to make at home. With tender bite-sized pieces of chicken marinated in a flavorful buttermilk blend, coated in a spiced flour mix, and fried to perfection, it’s the ultimate homemade snack or appetizer. Whether I’m serving it for game night or just craving a crunchy bite, this recipe always hits the spot.

Popcorn Chicken Recipe

Why You’ll Love This Recipe

I love how easy this recipe is, and the results are consistently delicious. The chicken stays juicy inside while the coating turns wonderfully crisp. It’s also incredibly versatile—I can enjoy it plain, dipped in my favorite sauce, or even tossed into wraps and salads. And since I’m using everyday pantry ingredients, it’s a recipe I can whip up anytime without much planning.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

500g boneless chicken breast or thigh, cut into small bite-sized cubes
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice, let sit 5 mins)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (or chili powder for spice)
½ tsp black pepper
1 tsp salt

For the Coating:

1 cup all-purpose flour
½ cup cornstarch
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
½ tsp baking powder (optional, for extra crispiness)
Pinch of salt

For Frying:

Oil, enough for deep frying

Directions

Marinate the Chicken
I combine the chicken cubes with buttermilk, garlic powder, onion powder, paprika, black pepper, and salt in a bowl. Then I mix it well, cover, and let it marinate for at least 30 minutes, or overnight in the fridge for more flavor.
Prepare the Coating
In another bowl, I whisk together the flour, cornstarch, paprika, garlic powder, black pepper, salt, and baking powder.
Coat the Chicken
After removing the chicken from the marinade (I shake off any excess), I dredge each piece in the flour mixture, pressing gently so the coating sticks. If I want extra crunch, I dip the pieces back into the buttermilk and then again into the flour coating for a double dredge.
Fry the Chicken
I heat the oil to 170–175°C (340–350°F), then fry the chicken in small batches until golden and crispy—about 3 to 4 minutes per batch. Once done, I let them drain on a paper towel or wire rack.
Serve
I enjoy them hot with dipping sauces like ketchup, mayonnaise, gravy, honey mustard, or a spicy dip.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Marinate time: 30 minutes to overnight
Cook time: 15–20 minutes
Total time: About 1 hour (including marination)

Variations

Spicy Kick: I sometimes add cayenne pepper to the marinade or coating for extra heat.
Asian-Inspired: I swap paprika for five-spice powder and serve it with a sweet chili sauce.
Air Fryer Method: I spray the coated chicken with oil and cook in an air fryer at 200°C (400°F) for about 10–12 minutes, flipping halfway.
Gluten-Free: I use rice flour or a gluten-free all-purpose blend instead of regular flour.
Cheesy Popcorn Chicken: I mix some grated Parmesan into the coating for a cheesy flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I prefer using an oven or air fryer at 180°C (350°F) for 8–10 minutes to keep the crispiness.
Microwaving works, but the coating softens a bit.

FAQs

How do I make popcorn chicken without buttermilk?

I just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and it works as a great buttermilk substitute.

Can I bake this instead of frying?

Yes, I can bake it at 220°C (425°F) on a lined baking sheet. I spray the pieces with oil and bake for 20–25 minutes, flipping halfway.

Can I freeze popcorn chicken?

Definitely. I freeze them after frying and cooling completely. When ready to eat, I reheat directly from frozen in the oven or air fryer until hot and crispy.

What sauces go well with this?

I like dipping them in honey mustard, spicy mayo, garlic aioli, or even sweet chili sauce.

Can I use chicken thighs instead of breast?

Yes, I often use thighs—they stay juicier and more flavorful after frying.

Conclusion

This Popcorn Chicken recipe has become a go-to in my kitchen for its simplicity, flavor, and crowd-pleasing crunch. Whether I’m serving it at a party, packing it in lunchboxes, or enjoying it as a snack, it never fails to impress. I love how easy it is to customize and how irresistibly crispy each bite turns out.