This popcorn chicken is marinated in buttermilk, breaded in a well-seasoned flour and cornstarch mixture, and fried up crispy and flavorful. We love this tasty popcorn chicken and make it often for movie night.
With this tasty seasoning blend, this recipe is even better than KFC popcorn chicken. For an even more taste-tantalizing experience, serve the popcorn chicken with honey mustard, comeback sauce, or buffalo sauce. I like to serve something simple with it, such as garlic parmesan fries or air-fryer potato wedges.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Garlic powder: I love the wood-fired garlic powder from Kinders. My daughter turned me on to it, and it is delicious.
- Smoked paprika: not to be confused with sweet paprika. It has a smoky, woodsy taste.
- Cayenne pepper: The recipe uses such a small amount of cayenne pepper that it does not add any heat or spice; it adds flavor.
- Buttermilk: You can purchase buttermilk or make your own with milk and lemon juice as the recipe instructs.
- Oil: Use an oil with a high-smoke point, like vegetable, canola, or peanut oil.
How to Make Popcorn Chicken
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
In a wide bowl, whisk the flour, cornstarch, salt, black pepper, garlic powder, onion powder, dried oregano, smoked paprika, and cayenne pepper. In a deeper bowl, whisk the milk and lemon juice. Let it sit for a few minutes, then whisk in the eggs.
Add the chicken pieces to the egg mixture and let them rest for about 20 minutes. Using a slotted spoon, remove the chicken from the buttermilk marinade and toss it in the flour mixture, turning on all sides to coat.
Heat the oil to 350 degrees and fry the chicken for 3-4 minutes or until cooked through. Work in batches and using a spider skimmer, remove the chicken to a baking sheet lined with paper towels. For best results, serve promptly.
Preparation Tips
- To avoid the dreaded breading fingers, use one hand for the dry ingredients and one hand for the wet ingredients.
- Try to maintain a consistent fry temperature of 350-375 degrees. Use a candy or deep-fry thermometer. Dutch ovens are good, heavy pans for frying. Because of their thickness, they maintain and hold heat well.
- This recipe calls for you to make your own buttermilk. Save money and make your buttermilk at home by adding 1 tablespoon of lemon juice or 1 tablespoon of white vinegar to a cup of milk and letting it sit for about 5 minutes.
- To keep the chicken warm and crispy, put the chicken on an ovenproof wire rack on top of a baking sheet in the oven at 225 degrees.
Serving Suggestions
- Potatoes: funeral potatoes, smashed potatoes, sweet potato fries, and roasted red potatoes.
- Coleslaw: Mexican coleslaw, Asian coleslaw, vinegar coleslaw, and creamy coleslaw.
- Other goodies: mac and cheese bites, roasted corn, and beer-battered onion rings.
More Chicken Recipes
Popcorn Chicken
Ingredients
Buttermilk Marinade
- 1 cup milk
- 1 tablespoon lemon juice
- 2 large eggs
Chicken
- 2 large boneless, skinless chicken breasts cut into bite size pieces
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ ground cayenne pepper
- 2½-3 cups vegetable oil for frying
Instructions
- Whisk the flour, cornstarch, salt, black pepper, garlic powder, onion powder, dried oregano, smoked paprika, and cayenne pepper in a wide bowl.
- In a deeper bowl, whisk the milk and lemon juice. Let it sit for 5 minutes, then whisk in the eggs. Add the chicken pieces to the egg mixture and let them rest for 20 minutes.
- Using a slotted spoon, remove the chicken from the buttermilk marinade and toss it in the flour mixture, turning on all sides to coat.
- Heat the oil to 350 degrees and fry the chicken for 3-4 minutes or until golden brown and cooked through. Work in batches and using a spider skimmer, remove the chicken to a baking sheet lined with paper towels. For best results, serve promptly.
Notes
- To avoid the dreaded breading fingers, use one hand for the dry ingredients and one hand for the wet ingredients.
- Try to maintain a consistent fry temperature of 350-375 degrees. Use a candy or deep-fry thermometer. Dutch ovens are good, heavy pans for frying. Because of their thickness, they maintain and hold heat well.
- This recipe calls for you to make your own buttermilk. Save money and make your buttermilk at home by adding 1 tablespoon of lemon juice or 1 tablespoon of white vinegar to a cup of milk and letting it sit for about 5 minutes.
- To keep the chicken warm and crispy, put the chicken on an ovenproof wire rack on top of a baking sheet in the oven at 225 degrees.
Beth
Crispy on the outside, tender on the inside! This popcorn chicken recipe hits the spot. A great option for an easy weeknight meal or game day snack.
Msjane90
Giving this Popcorn Chicken recipe a 5-star rating! This is just perfect.
My kids devoured them right away lol
Thank you for this😍
Beth Pierce
My pleasure, Ms. Jane
Stephanie
This was perfect! My boys always say they love the popcorn chicken at school and now they love the popcorn chicken at home too! Thanks for the recipe.
Beth Pierce
You are most welcome, Stephanie!
Catalina
This popcorn chicken turned out crispy, juicy, and totally addictive! We dipped ours in honey mustard and it was better than takeout!
Beth Pierce
Thank you, Catalina! I am so glad that you liked it.
Katie Crenshaw
These turned out so good! The chicken was moist and the crust was crispy. We popped them in our mouth one by one loving each bite!
Beth Pierce
Thank you, Katie! So happy that you liked the poprcorn chicken.
Ben
Aww yeah. That’s what I’m talking about! I’m going to make some mac and cheese to go with these.
Beth Pierce
Thanks, Ben! Enjoy!
Kimberlee
This popcorn chicken recipe was absolutely mouthwatering! So great for movie night. Thanks for sharing such a flavorful twist on a classic favorite!
Beth Pierce
The pleasure is all mine, Kimberlee!
Marley
Love this chicken. It makes the process so fun, and the taste is through the roof. Yum! I love the honey mustard sauce!
Maria
MmmMMM. These are so good! I made them last night with some dipping sauce and fries. Tasty!
Beth Pierce
Thank you, Maria! I am so happy that you liked it,