Description

This Popcorn Chicken recipe delivers crispy, bite-sized pieces of tender chicken coated in a flavorful seasoned flour mixture and fried to golden perfection. Marinated in buttermilk and optional hot sauce to ensure juicy, tender bites, this crowd-pleasing appetizer is perfect for snacking or serving at parties. With an easy frying method and options for air frying, it’s a versatile homemade take on classic fried chicken nuggets.

Ingredients

Scale

Chicken Marinade

1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 cup buttermilk
1 teaspoon hot sauce (optional)

Dredging Mixture

1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper

For Frying

Vegetable oil, about 2 inches deep for frying

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Instructions

Marinate Chicken: In a large bowl, combine the chicken pieces with buttermilk and hot sauce if using. Stir well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours to tenderize and infuse flavor.
Prepare Dredging Mixture: In another bowl, whisk together the all-purpose flour, cornstarch, garlic powder, paprika, onion powder, salt, and black pepper until well combined.
Coat Chicken: Remove the chicken from the marinade, allowing any excess liquid to drip off. Dredge each piece thoroughly in the flour and spice mixture, ensuring each piece is completely coated.
Heat Oil: Pour vegetable oil into a deep skillet or saucepan to about 2 inches depth and heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer for accurate temperature.
Fry Chicken: Fry the chicken pieces in batches to avoid overcrowding. Cook each batch for 4–5 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C).
Drain and Serve: Use a slotted spoon to transfer the fried chicken to a paper towel–lined plate to absorb excess oil. Serve hot with your favorite dipping sauces.

Notes

For extra crispiness, double-dip the chicken by dipping it back into the buttermilk and then into the flour mixture a second time before frying.
To make this recipe in an air fryer, cook at 400°F for 10–12 minutes, shaking the basket halfway through the cooking time.