Crispy Popcorn Chicken – Golden, crispy, and absolutely addictive—this homemade Popcorn Chicken is everything you love about your favorite fast-food version but even better! Tender, marinated chicken bites coated in a flavorful, crunchy crust make this a perfect snack, appetizer, or even a quick meal. Serve it with your favorite dips for a guaranteed crowd-pleaser.

This easy one-pot recipe requires just a few simple ingredients and delivers crispy, juicy chicken bites that are perfect for game nights, movie nights, or even as a side dish for a larger meal.

Why You’ll Love This Recipe

Crispy & Crunchy – Perfectly golden and crunchy on the outside, tender on the inside.
Easy to Make – No fancy ingredients, just simple pantry staples.
Customizable – Adjust the seasoning to your liking and make it as spicy or mild as you want.

Ingredients

For the Chicken Marinade:

• 250g boneless chicken thighs, cut into bite-sized pieces
• 1 cup buttermilk
• 2 tsp salt
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp oregano

For the Coating:

• 1 cup all-purpose flour
• ½ cup cornstarch
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder

For Frying:

• Oil, for deep frying

Instructions

Step 1: Marinate the Chicken

1. Cut the boneless chicken thighs into small, bite-sized pieces.
2. In a bowl, mix buttermilk with salt, paprika, garlic powder, onion powder, black pepper, and oregano.
3. Add the chicken pieces, ensuring they are fully coated in the marinade.
4. Cover and refrigerate for at least 1 hour (overnight for best results).

Step 2: Prepare the Coating

1. In a separate bowl, mix flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
2. Before coating the chicken, add a few tablespoons of the buttermilk mixture into the dry coating and mix with your fingers to create small clumps. This adds extra texture for a crispier bite.
3. Remove the marinated chicken from the fridge and let it sit at room temperature for 10-15 minutes before coating.

Step 3: Coat the Chicken

1. Take each piece of chicken out of the marinade and dredge it in the flour mixture, pressing the coating onto the chicken for a crispier texture.
2. Place the coated chicken on a plate and let it rest for 5-10 minutes to allow the coating to adhere properly.

Step 4: Fry the Chicken

1. Heat oil in a deep pan to 170-180°C (340-360°F).
2. Carefully drop the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding.
3. Fry for 3-5 minutes, flipping occasionally, until the chicken is golden brown and crispy.
4. Double fry the chicken for extra crispiness.
5. Remove and place on a cooling rack instead of paper towels so they stay crispy.

Step 5: Serve & Enjoy!

• Serve hot with your favorite dipping sauces like garlic mayo, ranch, honey mustard, or spicy ketchup.
• Sprinkle some extra black pepper or chili flakes for a little heat.

Pro Tips for the Best Popcorn Chicken

Use boneless chicken thighs – They stay juicier and more flavorful than chicken breast.
Marinate overnight – The longer the marination, the better the flavor.
Double-coat for extra crunch – After the first flour coating, dip the chicken back into the buttermilk and coat it again before frying.
Add buttermilk to the dry coating – This creates a craggy texture that fries up extra crispy.
Don’t overcrowd the pan – Fry in batches to keep the oil temperature steady and ensure crispy chicken.
Use a cooling rack – This prevents the chicken from becoming soggy after frying.

Crispy Popcorn Chicken

Golden, crispy, and absolutely addictive—this homemade Popcorn Chicken is everything you love about your favorite fast-food version but even better!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting time 1 hour hr

Course Appetizer, Side Dish

Cuisine American, Fast food

Ingredients

  

For the Chicken Marinade:

• 250 g boneless chicken thighs cut into bite-sized pieces
• 1 cup buttermilk
• 2 tsp salt
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp oregano

For the Coating:

• 1 cup all-purpose flour
• ½ cup cornstarch
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder

For Frying:

• Oil for deep frying

Instructions

 

• In a bowl, mix buttermilk, salt, paprika, garlic powder, onion powder, black pepper, and oregano.
• Add chicken pieces and mix well.
• Cover and marinate for at least 1 hour (overnight for best flavor).
• In a separate bowl, mix flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
• Add a few tablespoons of buttermilk marinade into the dry mix and mix with fingers to create small crumbs for extra crunch.
• Remove chicken from the marinade and let excess liquid drip off.
• Toss chicken pieces in the seasoned flour mixture, pressing the coating onto them.
• Let coated chicken rest for 5-10 minutes before frying.
• Heat oil in a deep pan to 170-180°C (340-360°F).
• Fry chicken in small batches for 3-5 minutes, turning occasionally until golden and crispy.
• Remove from oil and let rest on a cooling rack to maintain crispiness.
• Serve hot with your favorite dips like garlic mayo, ranch, or spicy ketchup!

Keyword fast food, make it at home, popcorn chicken

Frequently asked questions (FAQs)

Q: Can I bake or air-fry this instead of deep-frying?
Yes! To bake, place coated chicken on a greased baking sheet and bake at 200°C (400°F) for 20-25 minutes, flipping halfway. To air-fry, spray with oil and air-fry at 190°C (375°F) for 15-18 minutes, shaking halfway through.

Q: What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 180°C (350°F) for 5-7 minutes to keep them crispy.

Q: Can I make this ahead of time?
Yes! You can marinate the chicken in advance and keep it in the fridge for up to 24 hours before coating and frying.