Popcorn BBQ Chicken

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.

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

Course Main

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

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