Homemade Popcorn Chicken
Crispy, bite-sized popcorn chicken made right at home with juicy marinated chicken pieces coated in a flavorful seasoned breading and fried or air-fried to golden perfection. This recipe delivers all the indulgence of restaurant-style popcorn chicken with the benefit of custom seasoning and fresher ingredients. Perfect as a snack, appetizer, or crowd-pleasing party food.
Equipment
- Large mixing bowls
- Deep frying pan or deep fryer (or air fryer / oven)
- Cooking thermometer (for frying oil)
- Wire cooling rack and baking sheet
- Measuring spoons and cups
- Whisk or fork for dredging station
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into ½” cubes
- 1 cup buttermilk (or plain yogurt + milk mix) for marinade
- 1 cup all-purpose flour
- ½ cup cornstarch or rice flour (for extra crispness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- Oil for frying (peanut, canola, or avocado oil preferred)
Optional
- Panko breadcrumbs for extra crunch
- Spices for variations (cajun, five-spice powder, chili powder)
Instructions
Marinate the chicken:
- Place cubed chicken in a bowl and pour buttermilk over. Cover and refrigerate for at least 1 hour or overnight for tender, juicy chicken.
Prepare the breading mix:
- In a large bowl, combine flour, cornstarch (or rice flour), garlic powder, onion powder, smoked paprika, salt, pepper, and dried herbs.
Dredging station:
- Remove chicken from marinade, letting excess drip off. Coat chicken pieces in the flour mixture thoroughly. For extra crispiness, double-dredge by dipping back into the marinade or an egg wash, then again in flour mixture.
Heat oil:
- Fill a deep pan or fryer with at least 2 inches of oil. Heat to 350°F (175°C), use thermometer to maintain temperature.
Fry chicken:
- Working in batches, carefully add chicken pieces to hot oil. Fry for 3–5 minutes until golden brown and cooked through (internal temp 165°F). Avoid overcrowding to keep oil temperature steady.
Drain:
- Remove fried chicken with a slotted spoon and place on a wire rack over a baking sheet to drain excess oil and keep crisp.
- Alternative cooking:
- For air-fryer: preheat to 375°F, spray chicken lightly with oil, cook 12–16 minutes flipping halfway.For oven-bake: preheat to 400°F, arrange on baking sheet, spray with oil, bake 15–18 minutes flipping halfway.
Serve immediately with dipping sauces of choice.
Notes
- Marinating is key for juicy chicken; do not skip or shorten too much.
- Maintaining oil temperature prevents greasy or soggy coating.
- Use cornstarch or rice flour in the breading for that extra crunch.
- Avoid overcrowding the frying pan for best texture.
- Reheat leftovers in the oven or air fryer to restore crispiness—microwaving will make it soggy.
- Customize the spice blend to suit your taste: add cayenne for heat, or lemon pepper for brightness.
- Panko breadcrumbs can be added for extra crunch but may brown faster, so watch cooking time.
- Store leftovers in an airtight container in the fridge for up to 3 days.