This Popcorn Chicken is crispy, juicy, and full of flavor. The kids will love it…and so will the adults Whether it's for a weeknight dinner or casual get together, this homemade Popcorn Chicken recipe never fails to delight.
My love for crispy fried chicken knows no bounds. From classic Southern fried recipes to air-fried chicken and even chicken nuggets, the crunch and flavor of crispy breaded chicken are always a hit at my house.
That's why I'm thrilled to share my latest obsession with you: Popcorn Chicken. This bite-sized delight is not just a hit with the kids but perfect for anyone craving that crispy goodness.
Best served with an array of dipping sauces – think Greek yogurt ranch dressing, honey mustard, BBQ sauce, or the irresistible yum yum sauce – it's a versatile dish that will jazz up your dinner time.
Ingredients
- Chicken Breast: Love chicken thighs? Boneless skinless chicken thighs work well.
- Buttermilk: This helps tenderize the chicken, giving it a juicy interior.
- Salt: I like sea salt, but you can use your favorite salt.
- Poultry Seasoning: This adds depth and a blend of favored chicken spices. If you don't have it, you can make your own spice blend. Some good options include black pepper, onion powder, white pepper, chili powder, garlic powder, and smoked paprika.
- Flour: A gluten-free all-purpose flour blend works if you are gluten-free.
- Old Bay seasoning: It's unique and irreplaceable for that iconic taste, but Cajun seasoning can be used for a different spicy kick.
- Cayenne Pepper: Adds a spicy punch. Adjust according to your heat preference, or omit for a milder version.
- Oil: Vegetable, peanut, or avocado oil are great for frying because they have a high smoke point. Canola oil is another neutral-flavored option.
Tips and Tricks
- Use a Thermometer: There is simply no other way to ensure that your oil is at the right temperature. You can use a dedicated deep-frying thermometer, like the one in my process photos, or an instant-read thermometer.
- Avoid Splatters: Use tongs to gently lower the popcorn chicken into the hot oil, aiming to get the tongs about an inch above the surface of the oil before releasing. This method helps minimize oil splatter and keeps your kitchen clean.
- Don't Crowd: Remember, adding too much chicken at a time can cause the oil temperature to drop quickly, preventing the chicken from crisping up properly. The key here is patience—fry in small batches. The colder your chicken pieces are, the smaller your batches need to be to maintain that ideal frying temperature.
- Drain and Rest: Once cooked, remove the chicken from the oil using a slotted spoon. Place on a paper towel-lined plate or on a wire rack set on top of a sheet pan. This allows the popcorn chicken to drain and rest for a few minutes before serving, preventing any sogginess.
How to Make Popcorn Chicken
Tools
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- Dutch Oven or Wok
- Frying Thermometer or Instant Read Thermometer
- Tongs
- Slotted spoon
- Baking Sheets and Wire Racks
Can I Make This Recipe in the Air Fryer?
You can make popcorn chicken in the air fryer, but in general, flour-only breading doesn't work well in the air fryer because the coating is so light that it tends to blow off. It can work in an oven-style air fryer, but results will vary based on your specific machine.
For this reason, I'd recommend you giving my air fryer chicken nuggets a try if you want to cook in your air fryer.
More Chicken Recipes to Try
- For a zesty kick that will liven up your poultry game, try our Lemon Pepper Chicken – it's refreshingly tangy with a peppery finish.
- If you're craving flavors from the sea, our Mediterranean Chicken Breast is marinated with olives, tomatoes, and feta for a dish that's bursting with vibrant tastes.
- Spice lovers will rejoice over our Chipotle Chicken, a smoky and slightly spicy dish that's perfect for those who like it hot.
- And for those who love a crispy skin, our Cast Iron Chicken Thighs are sure to be a hit.
Crispy Fried Popcorn Chicken
This Popcorn Chicken is crispy, juicy, and full of flavor. The kids will love it...and so will the adults Whether it's for a weeknight dinner or casual get together, this homemade Popcorn Chicken recipe never fails to delight.
Servings: 8
Calories: 274kcal
Ingredients
- 2 pounds chicken breast
- 1 ½ cups buttermilk
- 3 teaspoons salt divided
- 1 ½ teaspoons poultry seasoning
- 2 cups all-purpose flour
- 1 tablespoon Old Bay seasoning
- ¼ teaspoon cayenne pepper
- 6 cups avocado oil vegetable oil or peanut oil
Instructions
- Place wire racks over two cookie sheets.
- Cut the chicken into 1-inch pieces. Place in a shallow dish.
- Combine the buttermilk, 2 teaspoons of the salt, and poultry seasoning in a bowl or large measuring cup and pour over the chicken.
- Refrigerate for at least 4 hours or overnight.
- Combine the flour, old bay seasoning, remaining 1 teaspoon of salt, and cayenne pepper in a shallow dish.
- Drain the chicken and discard the marinade. Dredge the chicken in the flour and allow to sit for 30-minutes on a wire rack.
- Heat the oil to 350°F in a large Dutch Oven.
- Fry the chicken in batches for 4 to 6 minutes, until golden brown. Transfer the chicken to the unused prepared cookie sheet.
- Serve with your favorite dipping sauce.
Nutrition
Calories: 274kcal | Carbohydrates: 27g | Protein: 29g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1052mg | Potassium: 521mg | Fiber: 1g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg
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