Name: Homemade Popcorn Chicken
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup buttermilk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon cayenne pepper (optional, for heat); 2 eggs; 2 cups vegetable oil (for frying); Special Equipment:; Deep frying pan or Dutch oven; Tongs or slotted spoon; Wire rack for draining excess oil

Homemade Popcorn Chicken

There’s something magical about bite-sized crispy chicken pieces that make them nearly impossible to resist. Popcorn chicken has always been a family favorite in my home—whether it’s for a quick snack, a fun appetizer for game night, or an easy weeknight dinner that disappears faster than I can fry up the next batch. There’s just something about that golden, crunchy coating and tender, juicy center that keeps everyone coming back for more.

I first made this recipe when my kids begged for a homemade version of their favorite fast-food popcorn chicken. I wanted to create something that was just as delicious but with real, wholesome ingredients. And let me tell you—this recipe does not disappoint! The secret lies in the seasoning blend and a double-dipping technique that ensures every piece is perfectly crispy.

The best part? This recipe is totally customizable. You can make it mild for the little ones or spice it up with some cayenne and paprika for a bolder kick. Serve it with your favorite dipping sauces—ranch, honey mustard, or classic ketchup—and watch them vanish in minutes.

The first time I made this, my family’s reaction said it all. My husband, who isn’t usually a fried food fan, kept sneaking extra pieces off the plate. And my kids? Well, let’s just say I had to make a second batch because the first one was gone in record time.

If you’re looking for a fail-proof, better-than-takeout popcorn chicken recipe, this is the one. Give it a try—you won’t be disappointed!

Questions I Often Get Asked About This Recipe

Can I bake or air-fry this popcorn chicken instead of frying?
Yes! If you want a healthier alternative, you can bake the chicken at 400°F (200°C) for about 20 minutes, flipping halfway through. For the air fryer, cook at 375°F (190°C) for 12-15 minutes, shaking the basket occasionally.

How do I make sure the breading stays on?
The key to crispy, well-coated chicken is the double-dipping method: dip each piece in the flour mixture, then buttermilk, and then back into the flour mixture. Press the coating on firmly before frying.

Can I make this ahead of time?
Yes! You can bread the chicken pieces in advance and freeze them. When you’re ready to cook, fry them straight from the freezer—just add an extra minute or two to the cooking time.

What’s the best oil for frying?
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for the crispiest results.

What You Need to Make Homemade Popcorn Chicken

Ingredients:

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup buttermilk

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon cayenne pepper (optional, for heat)

2 eggs

2 cups vegetable oil (for frying)

Special Equipment:

Deep frying pan or Dutch oven

Tongs or slotted spoon

Wire rack for draining excess oil

How to Make Homemade Popcorn Chicken

Marinate the Chicken: In a bowl, combine the chicken pieces with buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Let it marinate for at least 30 minutes (or overnight for extra flavor!).

Prepare the Coating: In another bowl, whisk together the flour, baking powder, and cayenne pepper.

Bread the Chicken: Beat the eggs in a separate bowl. Remove chicken from the buttermilk, dip into the flour mixture, then into the beaten eggs, and finally back into the flour mixture. Press the coating onto each piece for a crunchy texture.

Heat the Oil: In a deep frying pan, heat oil to 350°F (175°C). Test with a small piece of chicken—if it sizzles immediately, the oil is ready.

Fry in Batches: Carefully place chicken pieces into the hot oil, frying in small batches for about 3-4 minutes, or until golden brown and fully cooked. Drain on a wire rack or paper towel.

Serve and Enjoy! Serve hot with your favorite dipping sauces.

Tips for Making the Best Popcorn Chicken

Use fresh oil for the best crispy texture.

Don’t overcrowd the pan—this helps keep the oil temperature stable for even cooking.

Season right after frying while the chicken is still hot for extra flavor.

Try different seasonings like lemon pepper, Cajun spice, or ranch seasoning for a fun twist!

Reader Reviews

⭐⭐⭐⭐⭐ “This was AMAZING! My kids devoured every last piece. Definitely making again!” – Sarah M.

⭐⭐⭐⭐ “Loved the crispiness! Next time, I’ll add a little more spice to the flour mixture.” – James L.

⭐⭐⭐⭐⭐ “So much better than takeout! The buttermilk marinade made the chicken super juicy.” – Rebecca T.

⭐⭐⭐⭐ “Easy to make and delicious. I baked mine instead of frying, and it turned out great!” – Hannah W.

⭐⭐⭐⭐⭐ “Perfect popcorn chicken recipe! My whole family loved it, especially with honey mustard dip.” – Mark R.

Printable Recipe

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