Pin It The smell of frying chicken always pulls me into the kitchen like nothing else. I started making popcorn chicken on rainy weekends when takeout felt too far but cravings hit hard. My roommate would hover near the stove, snagging pieces straight from the cooling rack. Now it is the first thing requested whenever friends come over for movie nights.
Last summer I made three batches back to back for a backyard gathering. People kept wandering into the kitchen asking what smelled so incredible. The platter was empty before I even got a chance to sit down myself.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chicken breast or thighs: Thighs stay juicier during frying but breast works beautifully if you prefer leaner meat
- Buttermilk: This tenderizes the meat and creates the perfect adhesive surface for the breading
- Cornstarch: The secret weapon for extra crunch that holds up beautifully
- Baking powder: Tiny bubbles form in the coating making it lighter and crispier
- Cayenne pepper: Optional but worth it for that little kick that keeps you reaching for more
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Marinate the chicken:
- Cut chicken into bite sized pieces and toss with buttermilk and spices. Let it soak up flavor for at least 30 minutes or up to 4 hours in the fridge.
- Prepare the coating:
- Whisk together flour, cornstarch, baking powder and spices in a large bowl until everything is evenly distributed.
- Heat the oil:
- Bring your oil to 350°F. If you do not have a thermometer, drop a pinch of flour in it should sizzle immediately but not burn.
- Coat for maximum crunch:
- Drip excess marinade off each piece and coat thoroughly in the flour mixture. For restaurant level crunch, dip back in buttermilk and coat again.
- Fry to perfection:
- Cook in small batches for 3 to 4 minutes until golden brown. Overcrowding drops the oil temperature and makes soggy chicken.
- Drain and serve:
- Let pieces rest on a wire rack so they stay crispy on all sides. Serve immediately while they are still hot and crackling.
Pin It This recipe became my go to the day my youngest niece asked if we could have popcorn for dinner. I served these instead and she looked at me with wide eyes like I had invented something magical.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Mastering the Crust
The real secret is letting the coated chicken sit for about 5 minutes before frying. This drying time helps the coating set so it does not slide off during cooking.
Oil Temperature Matters
If your oil is too hot, the outside burns before the inside cooks. Too cool and the coating turns greasy and soft. Keep it steady and you will get perfect results every time.
Serving Ideas
These disappear fast so consider doubling the batch if you are feeding a crowd. Set up a dipping sauce bar with ranch, honey mustard and spicy mayo.
- Keep finished pieces warm in a 200°F oven while frying remaining batches
- Sprinkle with extra salt immediately after frying for maximum flavor
- Try tossing some pieces in buffalo sauce for a spicy variation
Pin It Perfect popcorn chicken is about patience and attention to detail. Once you taste that first bite, you will understand why it is worth every step.
Recipe FAQs
- → How do I get extra crispy coating?
Double-coat the chicken by dipping it back into the buttermilk after the first flour coating, then coat again in the flour mixture. The cornstarch and baking powder in the breading also create extra crunch.
- → Can I bake instead of deep fry?
Yes, arrange coated chicken on a baking sheet sprayed with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. The texture won't be as crispy as deep-frying.
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, but up to 4 hours in the refrigerator for deeper flavor penetration. The buttermilk helps tenderize the meat while adding tangy flavor.
- → What oil temperature is best for frying?
Maintain oil at 180°C (350°F). Use a kitchen thermometer to monitor temperature. If the oil is too hot, the outside will burn before the inside cooks; too cool results in greasy, soggy pieces.
- → Can I make these ahead of time?
For best results, serve immediately after frying. Leftovers can be reheated in a 180°C (350°F) oven for 10 minutes to restore crispiness, though they won't be quite as crunchy as fresh.
- → What dipping sauces work best?
Classic choices include ranch dressing, honey mustard, barbecue sauce, or sweet chili sauce. For extra heat, try sriracha mayo or a spicy buffalo sauce.
