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Popcorn BBQ Chicken is the kind of recipe that makes me want to hover by the stove with a fork, sneaking bites before it ever hits the table. Juicy little pieces of chicken are seasoned and marinated in a buttermilk bath, coated in seasoned flour, fried until shatter-crisp, and then tossed in a barbecue sauce that clings to every nook and craggy edge. In my kitchen, these BBQ chicken bites disappear faster than I can set out the plates.

A bowl of saucy, garnished chicken bites sits on a turquoise table beside a bowl of white dipping sauce, a bowl of dark sauce, a dish of coarse salt, and a white napkin with parsley scattered around.

When I say my family loves chicken, I mean it—we’ve tried it every way you can imagine.

But this Popcorn BBQ Chicken? Total game-changer. It’s like fair food meets weeknight dinner, only better because you get to control the crunch and the sauce.

Whether you’re serving it as bbq popcorn chicken for game day, an easy dinner or even a snack, don’t forget the dips.

My crew loves dunking them into Greek Yogurt Ranch Dressing for something creamy and tangy, or Blue Cheese Dip when they want that bold bite. Honestly, a platter of crispy bbq chicken nuggets with a couple of sauces in the middle is my idea of a perfect Saturday night.

Craving more chicken recipes? Try my weeknight-friendly Air Fryer BBQ Chicken Breast, the griddle-lover’s Blackstone BBQ Chicken, or my juicy, quick-cook Ninja Foodi Chicken Breast.

Top-down view of ingredients on a white surface: a bowl of diced raw chicken, a bottle of avocado oil, a measuring cup of milk, a plate of flour, two small bowls of seasonings, and a bottle of BBQ sauce.

Ingredients & Substitutions

Chicken breast: Cubes give quick, even cooking. I used chicken breasts, but chicken thighs can be used as well.
Buttermilk: Use kefir or thinned plain yogurt; or make a quick “buttermilk” with milk plus lemon juice or vinegar (dairy aisle).
Sea salt: Kosher salt works; use slightly more by volume because crystals are larger.
Poultry seasoning: Find in the spice aisle; sub a mix of thyme, sage, rosemary, and a pinch of black pepper, or use a mild BBQ rub.
All-purpose flour: Gluten-free 1:1 blend, rice flour, or cornstarch makes extra-crispy bbq popcorn chicken.
BBQ seasoning: Use my BBQ seasoning recipe, or find a pre-made blend in the spice aisle.
Cayenne pepper: Optional heat; swap chipotle powder for smoky warmth.
Avocado or vegetable oil: Any neutral, high-heat oil works; peanut or canola are reliable for frying.
BBQ sauce: We turn this into honey BBQ popcorn chicken by using Kinder’s honey hot BBQ sauce. Use what works for your family!

Raw diced chicken marinating in a creamy white sauce with black pepper, spread out in a white rectangular ceramic baking dish.

A white pie dish containing a mound of flour with a heap of reddish-brown spice, likely paprika or chili powder, on top.

A close-up of a large, white ceramic bowl filled with finely sifted flour mixture on a light countertop.

Raw, seasoned chicken pieces placed in the center of a bowl filled with flour coating mixture, ready for breading or frying preparation.

Close-up of several chunks of food, coated in a light layer of flour or breading, spread out on a baking tray lined with parchment paper.

Close-up of food being deep-fried in hot oil, with bubbles and golden-brown patches visible on the surface of the oil.

Golden brown fried chicken pieces resting on a paper towel-lined tray to absorb excess oil. The chicken appears crispy and freshly cooked, with irregular shapes and a textured coating.

A close-up of crispy fried chicken pieces coated in a reddish-orange sauce, with metal tongs resting on top of the chicken.

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A bowl of crispy, saucy fried chicken garnished with chopped herbs. In the background, there are two small bowls containing sauce and white rice. The setting has a bright, colorful backdrop.

A bowl filled with crispy, saucy fried chicken pieces garnished with chopped herbs, placed on a teal surface with a white napkin and small dishes of sauce and salt nearby.

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Popcorn BBQ Chicken

Popcorn BBQ Chicken is the kind of recipe that makes me want to hover by the stove with a fork, sneaking bites before it ever hits the table. Juicy little pieces of chicken are seasoned and marinated in a buttermilk bath, coated in seasoned flour, fried until shatter-crisp, and then tossed in a smoky barbecue sauce that clings to every nook and craggy edge. In my kitchen, these bbq chicken bites disappear faster than I can set out the plates

Prep Time20

Cook Time30

Total Time50

Course: Main

Cuisine: American

Servings:

Calories: 351kcal

Author: Wendy Polisi

Ingredients

2 ½ pounds chicken breast cut into cubes
1 ¾ cup buttermilk
3 teaspoons sea salt divided
1 tablespoon poultry seasoning
3 cups all-purpose flour
2 tablespoons BBQ seasoning
¼ teaspoon cayenne pepper
Avocado or Vegetable oil for frying; about 6 cups
1 cup BBQ sauc

Instructions

Place the chicken in a shallow dish. In a large measuring cup, combine the buttermilk, 1 teaspoon of the salt, and the poultry seasoning.
Pour over the chicken and let it marinate in the refrigerator for at least 1 hour, or (ideally) overnight.
In a shallow dish or pie plate, combine the flour, BBQ seasoning, remaining 2 teaspoons of salt, and cayenne pepper.
Dredge the chicken in the flour mixture and transfer to a parchment-lined baking sheet.
Heat the oil in a large Dutch oven to 350°F.
Cook the chicken, working in batches, until golden brown, about 6 minutes.
Tent the chicken with foil to keep warm.
Transfer to a large skillet and add the BBQ sauce. Cook over medium-high heat for 2 minutes.
Serve warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or in a small saucepan over low or medium heat with more BBQ sauce.

Nutrition

Filed Under:

Main Dish Recipes