I finally cracked a Popcorn Chicken Recipe thanks to a counterintuitive trick from my grandmother that produces consistently reliable results.

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I never meant to be the person everyone texts for a Popcorn Chicken Recipe, but now I’m that person. My Homemade Popcorn Chicken lives on the edge between sticky and shatteringly crisp, with buttermilk and a dusting of garlic powder lending tang and punch, it’s impossible to put down.

It disappears every time, perfect for late night cravings or when company drops by unannounced. I toss it into my Fast Dinner Recipes rotation because it’s fast, messy, and oddly comforting, you’ll try to stop at a few pieces and fail.

No frills, just big flavor and a little attitude.

Ingredients

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Lean protein, fills you up, adds juicy texture to popcorn chicken.
Acid tenderizes meat adds tangy flavor and keeps pieces super moist.
Bind coating, help crumbs stick, also add a bit of richness.
Create a light crisp crust, cornstarch makes it extra crunchy.
Big airy crumbs for extra crunch less greasy mouthfeel.
Seasoning gives savory smoky and optional heat, no sweetness added.
Salt boosts flavor pepper gives a mild bite use cautiously.
Neutral oil fries evenly adds fat and calories so not diet food.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into about 1 inch pieces

1 cup buttermilk or plain yogurt thinned with a splash of milk

2 large eggs

1 cup all purpose flour

1/2 cup cornstarch

1 cup panko breadcrumbs for extra crunch if you want

1 teaspoon baking powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper optional, for heat

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper

Neutral oil for frying, about 3 to 4 cups (vegetable, canola or peanut)

How to Make this

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1. Cut 1 1/2 pounds boneless skinless chicken thighs or breasts into about 1 inch pieces, pat them dry a bit and put in a bowl.

2. Whisk 1 cup buttermilk or thinned plain yogurt with 2 large eggs, 1 teaspoon of the kosher salt and the 1 teaspoon freshly ground black pepper; pour over the chicken, toss to coat and refrigerate at least 30 minutes, or overnight if you got time.

3. In a large shallow bowl mix 1 cup all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper if you want heat, and the remaining 1 teaspoon kosher salt.

4. Put 1 cup panko breadcrumbs in a separate bowl for extra crunch, if using, so you can press them on later.

5. Remove chicken from the marinade letting excess drip off, then dredge pieces in the flour mixture so they get a good coating. For extra crunch dip briefly back into a little of the marinade or beaten egg then press into the panko so it sticks, you can double coat for a thicker crust.

6. Pour about 3 to 4 cups neutral oil (vegetable, canola or peanut) into a heavy pot or deep skillet and heat to around 350°F (175°C). If you don’t have a thermometer, a small piece of bread should brown in about 15 to 20 seconds.

7. Fry the chicken in batches so you don’t overcrowd the pan, about 2 to 4 minutes per batch depending on piece size, turning once, until golden brown and an instant read thermometer reads 165°F inside.

8. Drain fried pieces on a wire rack set over a baking sheet or on paper towels, sprinkle a little extra salt while they are still hot so it sticks.

9. Let cool a minute then serve with your favorite dipping sauces, or reheat leftovers in a 400°F oven to get them crispy again.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for cutting the chicken into 1 inch pieces
2. 3 medium mixing bowls (one for marinade, one for flour/cornstarch mix, one for panko)
3. Whisk and a fork, plus a pair of tongs for handling pieces while coating and frying
4. Measuring cups and spoons for the wet and dry ingredients
5. Shallow wide bowl or pie plate for dredging the chicken in the flour mix
6. Heavy pot or deep skillet for frying (large enough for 3 to 4 cups oil) and a thermometer (instant read for the chicken, or a candy/thermometer for oil)
7. Slotted spoon or spider/skimmer to lift fried pieces from the oil
8. Wire rack set over a baking sheet for draining and finishing (paper towels ok in a pinch)

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes, you can. Breasts work fine but they can dry out faster than thighs so cut them into even 1 inch pieces and watch the cooking time, also dont crowd the oil so they cook evenly.

Q: How do I keep the popcorn chicken crunchy after frying? A: Drain on a wire rack not paper towels, keep pieces single layer, and hold in a warm 250 F oven if you need to keep them while you finish frying. The cornstarch and baking powder in the coating help the crunch, and using panko makes it extra crispy.

Q: Can I bake these instead of deep frying? A: Yes, for a lighter version toss the coated pieces with a little oil, spread on a wire rack over a sheet pan and bake at 425 F, flipping once, until golden. It wont be exactly as crunchy as deep frying but its much healthier and still tasty.

Q: What oil temperature and frying time should I use? A: Heat oil to about 350 to 360 F. Fry in small batches so the temperature stays steady, cook until golden about 3 to 5 minutes per batch, and make sure internal temp reaches 165 F before serving.

Q: Can I use yogurt instead of buttermilk? A: Totally. Thin plain yogurt with a splash of milk to a buttermilk like consistency, then marinate the chicken 30 minutes to a few hours. Longer marination gives more flavor but dont go way past 12 to 24 hours or texture can get mushy.

Q: How do I store and reheat leftovers? A: Refrigerate in an airtight container for up to 3 days, or freeze cooked pieces up to a month. Reheat in a 350 F oven on a rack so air can circulate until hot and crisp, avoid microwaving or it'll get soggy.

Homemade Popcorn Chicken Recipe Substitutions and Variations

Pro Tips

1. Marinate longer for juicier meat, even overnight if you got the time, but before you coat pat the pieces mostly dry so the flour mix actually sticks, dont rub them just press off the excess.
2. Let the coated pieces rest on a rack in the fridge for 15 to 30 minutes so the crust firms up, this saves you from having half the coating fall off in the oil.
3. Keep the oil at the right temp and dont overcrowd the pan, if the oil drops too much you get greasy chicken; use a thermometer or the bread test and let the oil come back up between batches.
4. Sprinkle salt right after frying so it sticks, and to reheat use a hot oven to get them crispy again or flash them in hot oil for a few seconds, microwaving will make them soggy.

Homemade Popcorn Chicken Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally cracked a Popcorn Chicken Recipe thanks to a counterintuitive trick from my grandmother that produces consistently reliable results.

Servings

servings

Calories

780

kcal

Equipment: 1. Cutting board and a sharp chef’s knife, for cutting the chicken into 1 inch pieces
2. 3 medium mixing bowls (one for marinade, one for flour/cornstarch mix, one for panko)
3. Whisk and a fork, plus a pair of tongs for handling pieces while coating and frying
4. Measuring cups and spoons for the wet and dry ingredients
5. Shallow wide bowl or pie plate for dredging the chicken in the flour mix
6. Heavy pot or deep skillet for frying (large enough for 3 to 4 cups oil) and a thermometer (instant read for the chicken, or a candy/thermometer for oil)
7. Slotted spoon or spider/skimmer to lift fried pieces from the oil
8. Wire rack set over a baking sheet for draining and finishing (paper towels ok in a pinch)

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into about 1 inch pieces
1 cup buttermilk or plain yogurt thinned with a splash of milk
2 large eggs
1 cup all purpose flour
1/2 cup cornstarch
1 cup panko breadcrumbs for extra crunch if you want
1 teaspoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper optional, for heat
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
Neutral oil for frying, about 3 to 4 cups (vegetable, canola or peanut)

Directions

Cut 1 1/2 pounds boneless skinless chicken thighs or breasts into about 1 inch pieces, pat them dry a bit and put in a bowl.
Whisk 1 cup buttermilk or thinned plain yogurt with 2 large eggs, 1 teaspoon of the kosher salt and the 1 teaspoon freshly ground black pepper; pour over the chicken, toss to coat and refrigerate at least 30 minutes, or overnight if you got time.
In a large shallow bowl mix 1 cup all purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper if you want heat, and the remaining 1 teaspoon kosher salt.
Put 1 cup panko breadcrumbs in a separate bowl for extra crunch, if using, so you can press them on later.
Remove chicken from the marinade letting excess drip off, then dredge pieces in the flour mixture so they get a good coating. For extra crunch dip briefly back into a little of the marinade or beaten egg then press into the panko so it sticks, you can double coat for a thicker crust.
Pour about 3 to 4 cups neutral oil (vegetable, canola or peanut) into a heavy pot or deep skillet and heat to around 350°F (175°C). If you don't have a thermometer, a small piece of bread should brown in about 15 to 20 seconds.
Fry the chicken in batches so you don't overcrowd the pan, about 2 to 4 minutes per batch depending on piece size, turning once, until golden brown and an instant read thermometer reads 165°F inside.
Drain fried pieces on a wire rack set over a baking sheet or on paper towels, sprinkle a little extra salt while they are still hot so it sticks.
Let cool a minute then serve with your favorite dipping sauces, or reheat leftovers in a 400°F oven to get them crispy again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.