Popcorn Chicken Recipe

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Popcorn chicken is a great finger food to serve on game day or at parties. I could honestly eat it by the handful—and I often do!

Prep Time1 15

Cook Time20

Total Time1 35

Course: Appetizer

Cuisine: American

Servings:

Cut the chicken breasts into small, bite-sized pieces.
1½ pounds boneless, skinless chicken breast*
Pour the buttermilk into a large bowl. Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to 8 hours.
2 cups buttermilk
Combine the flour, cornstarch, and seasonings in a shallow dish.
1¼ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground paprika, 1 teaspoon seasoned salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
Working in batches remove the chicken pieces from the buttermilk and let the excess liquid drip off. Dredge the chicken in the flour mixture until fully coated.
Heat the oil to 350°F in a large pot.
Vegetable oil**
Working in batches again, drop the chicken pieces into the oil and fry for 4-5 minutes until golden brown. (Don't try to fry too much chicken at once. This will lower the temperature of the oil, leading to greasy chicken.) Stir the chicken a little bit as they cook so they don’t stick together.
Transfer the chicken to a plate or baking pan lined with paper towels to drain.
Serve with your favorite chicken dipping sauces.

*I prefer boneless, skinless chicken breasts to keep this recipe a little healthier, but chicken thighs also work well.

**I like to use vegetable oil for deep frying since it has a neutral flavor and a high smoke point.