Crispy Bite-Sized Popcorn Chicken Recipe for Family Fun

Crunchy, golden-brown popcorn chicken bursts with flavor and texture that’ll make your taste buds dance.

These bite-sized morsels of deliciousness promise a crowd-pleasing meal that comes together in minutes.

The homemade popcorn chicken recipe delivers maximum crunch with minimal effort.

Marinated chicken pieces get coated in a perfectly seasoned breading that turns irresistibly crisp when fried.

Each golden nugget offers a satisfying crackle and juicy interior that keeps you reaching for more.

Serve these addictive chicken bites as an appetizer, game day snack, or quick weeknight dinner that everyone will devour.

Prepare to become the ultimate chicken master with this foolproof recipe that guarantees smiles around the table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour 30 minutes

Calories: 360 kcal

Servings: 5

What Goes In Popcorn Chicken

• Buttermilk: Tenderizes chicken and adds tangy flavor, choose full-fat version for best results.
• Hot Sauce: Infuses spicy kick, select your favorite brand for personalized heat level.

• All-Purpose Flour, Cornstarch: Creates crispy, golden exterior with light and airy texture. Cornstarch helps achieve extra crunchiness.
• Garlic Powder, Onion Powder: Provides deep savory undertones and aromatic complexity.
• Smoked Paprika: Delivers subtle smoky depth and beautiful reddish color to coating.
• Salt, Black Pepper: Essential seasoning agents that enhance overall flavor profile.
• Cayenne Pepper: Introduces subtle heat and warming sensation.

• Vegetable Oil: Perfect for achieving deep golden-brown exterior while maintaining tender interior. Choose high smoke-point oil for consistent frying.

What To Use For Popcorn Chicken

• Large Mixing Bowls: Essential for marinating chicken and mixing breading ingredients.
• Deep Skillet or Heavy-Bottomed Pot: Perfect for deep frying chicken evenly.
• Slotted Spoon: Helps remove chicken safely from hot oil and drain excess oil.
• Meat Thermometer: Ensures chicken reaches safe internal temperature of 75C (165F).
• Paper Towels: Great for draining excess oil after frying.
• Measuring Cups and Spoons: Necessary for accurate ingredient measurements.
• Tongs: Helpful for safely handling chicken during frying process.

How To Make Popcorn Chicken Step By Step

• Kickstart the Flavor Bath

Submerge chicken pieces in a zesty buttermilk and hot sauce mixture. Let the meat soak up all those tangy vibes in the refrigerator for about 45 minutes.

• Create Crunchy Magic Coating

Whip up a spice-packed flour blend with garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne. Pull chicken from its marinade and generously coat each piece in the seasoned flour. For maximum crunch, do a quick double-dip by returning chicken to buttermilk and then back into the flour.

• Sizzle to Golden Perfection

Fill a skillet with oil and heat until it’s dance-ready around 175C. Gently drop chicken pieces into the hot oil, working in small batches. Fry until they turn a gorgeous golden brown and reach 75C inside, about 3-4 minutes per batch.

• Serve and Celebrate

Transfer crispy chicken bites onto paper towels to drain excess oil. Sprinkle with a pinch of salt while still steaming hot. Plate these delectable morsels with your favorite dipping sauce and watch everyone dive in with excitement.

Popcorn Chicken Cooking Tips And Tricks

• Buttermilk Magic: Marinate chicken longer for deeper flavor and more tender meat. Overnight marination can intensify taste and texture.
• Oil Temperature Control: Use a kitchen thermometer to ensure consistent oil temperature. Fluctuating heat leads to uneven cooking and greasy chicken.
• Healthier Baking Option: Swap deep-frying with oven-baking. Arrange breaded chicken on a wire rack, spray with cooking oil, and bake at 200C (400F) for 15-20 minutes until crispy and golden.
• Gluten-Free Adaptation: Replace wheat flour with gluten-free flour blend or almond flour. Use cornstarch to maintain crispiness and texture.
• Spice Level Adjustment: Modify cayenne pepper amount to control heat. For mild version, reduce or omit cayenne. For extra kick, add chipotle powder or increase pepper quantity.

Best Way To Serve Popcorn Chicken

• Party Platter Perfection: Arrange the popcorn chicken on a large wooden board with colorful dipping sauces like ranch, honey mustard, and spicy sriracha mayo for a stunning appetizer spread.
• Game Day Delight: Serve alongside crispy french fries, coleslaw, and cold beer for the ultimate sports-watching snack that'll keep friends munching and cheering.
• Quick Lunch Hero: Pack these crunchy chicken bites in a lunch box with a small container of sauce, some cucumber sticks, and cherry tomatoes for a protein-packed midday meal that beats boring sandwiches.
• Family-Style Feast: Create a build-your-own chicken bite station with multiple sauce options, letting everyone customize their perfect plate and enjoy interactive dining together.

Keeping Popcorn Chicken Crisp After Cooking

• Quick Chill Strategy: Store leftover popcorn chicken in airtight containers, separating layers with parchment paper to maintain crispiness. Refrigerate within two hours of cooking to prevent bacterial growth.
• Reheating Magic: Revive cold chicken by using an air fryer or oven at 190C (375F) for 5-7 minutes. Avoid microwave reheating to keep the crispy exterior intact and prevent soggy texture.
• Freezer-Friendly Technique: Freeze uncooked breaded chicken pieces on a baking sheet for 1 hour, then transfer to freezer bags. Store up to 3 months. Cook directly from frozen, adding 2-3 extra minutes to frying time.
• Smart Meal Prep Approach: Portion cooked chicken into meal-sized containers for quick grab-and-go lunches. Label with date and contents. Consume refrigerated chicken within 3-4 days for optimal taste and food safety.

Crispy Popcorn Chicken Recipe

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4.5 from 28 reviews

• Total Time: 1 hour 30 minutes
• Yield: 5 1x

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Description

Korean-inspired popcorn chicken brings crispy, bite-sized delights to your table with minimal effort. Marinated and double-fried pieces create an irresistible appetizer that connects Korean street food traditions with home cooking.

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Ingredients

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• 500 g (1 lb) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
• 1 tsp hot sauce (optional, for a spicy kick)
• 1 ½ cups all-purpose flour
• ½ cup cornstarch (for extra crunch)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional)
• Oil for frying (vegetable, canola, or peanut oil)
• Dipping sauces (e.g., ranch, honey mustard, BBQ sauce, ketchup)

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Instructions

1. Marination: Immerse chicken pieces in a vibrant buttermilk and hot sauce mixture, allowing flavors to penetrate and tenderize the proteins for 30-60 minutes in the refrigerator.
2. Seasoned Coating Preparation: Combine flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper in a large mixing bowl, creating a complex and aromatic coating blend.
3. Initial Coating Process: Drain chicken from marinade, then meticulously dredge each piece in the seasoned flour mixture, ensuring complete and even coverage with a gentle pressing technique.
4. Double-Dipping Technique: Enhance crispiness by re-dipping flour-coated chicken into buttermilk, then re-rolling in the seasoned flour mixture for an extra layer of texture and flavor.
5. Oil Preparation and Frying: Heat oil in a deep skillet to 175C (350F), carefully lowering chicken pieces in controlled batches to maintain optimal cooking temperature and prevent overcrowding.
6. Cooking and Temperature Monitoring: Fry chicken until achieving a deep golden-brown exterior, ensuring internal temperature reaches 75C (165F) for food safety, typically taking 3-4 minutes per batch.
7. Finishing and Serving: Transfer crispy chicken to a paper towel-lined surface to drain excess oil, sprinkle with a final touch of salt, and serve immediately with an assortment of dipping sauces for a crowd-pleasing appetizer.

Notes

• Marinate Strategically: Let chicken soak in buttermilk and hot sauce for maximum tenderness, ensuring flavors penetrate deeply without over-soaking.
• Double-Coating Technique: Execute the second flour dredging for extra crispiness, creating a thick, crunchy exterior that locks in moisture and enhances texture.
• Temperature Precision: Maintain consistent oil heat at 175C (350F) to prevent soggy or burnt chicken, using a thermometer for accurate monitoring.
• Batch Cooking Matters: Fry chicken in small controlled portions to preserve oil temperature and guarantee even, golden-brown crispy pieces without overcrowding the pan.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snacks, Appetizer
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 360
• Sugar: 1 g
• Sodium: 750 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 75 mg