Popcorn Chicken Recipe

Name: Popcorn Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Ingredients: 1 ¾ cups buttermilk; 2 teaspoons kosher salt; ½ teaspoon coarse ground pepper; 1 large egg; 1 Tablespoon hot sauce; 1 ½ pounds chicken breasts (cut into bite-size pieces); 2 ½ cups all-purpose flour; 2 Tablespoons kosher salt; 2 teaspoons chili powder; 2 teaspoons smoked paprika; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 ¼ teaspoons baking powder; 1 teaspoon coarse ground pepper; 1 teaspoon dried oregano; ½ teaspoon ground mustard; ½ teaspoon dried thyme; Canola or vegetable oil (for frying)

Juicy, tender bites of popcorn chicken are wrapped in a crunchy crust with a zesty kick. They disappear from the plate on game day and make an ordinary weeknight feel like a treat, especially with anything from ranch to BBQ sauce on the side for dunking. These are the best little nuggets and kids and adults love them.

An overhead image of popcorn chicken piled on a small baking sheet with dipping sauces.

Move over Chik-fil-A nuggets because this popcorn chicken has my vote thanks to a classic buttermilk soak that keeps the chicken tender and adds a subtle tang to every bite. The seasoned flour has smoked paprika and chili powder up front, bringing depth and warmth. A double dredge and a bit of baking powder build a thick crust that makes these irresistible.

Popcorn chicken was introduced at KFC in the early 1990’s and the little crunchy bites quickly earned a cult following. Making this fast-food favorite at home is easier than it looks. Prep takes about 20 minutes, and once the chicken is in the fridge, it can sit for an hour or even overnight. Then it’s just 15 minutes of frying in small batches before it’s time for dunking.

For more crispy chicken recipes, check out my Southern Fried Chicken, Oven “Fried” Cornflake Chicken, Everything Bagel Baked Chicken Tenders, Crispy Chicken Sandwich, and Crispy Cast Iron Skillet Chicken Thighs!

Why you’ll love this recipe!

Dunking is half the fun, and everyone can choose their own sauce, from honey mustard, ranch, copycat Chick-Fil-A sauce, or sweet and sour to plain old ketchup (try my homemade ketchup!).
A buttermilk soak keeps the chicken breast moist, so even the smallest pieces stay juicy after a hot fry.
The breading is made from pantry spices like smoked paprika, chili powder, and garlic powder, so there’s no special seasoning mix to hunt down at the store.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Buttermilk: Tenderizes the chicken and gives it a subtle tang. For a straight swap, stir 1 tablespoon of lemon juice or white vinegar into each cup of milk and let it sit for 5 minutes.
Kosher Salt: Seasons both the marinade and the breading. If you only have table salt, use about half as much because the fine grains are denser.
Coarse Ground Pepper: Adds mild, steady heat to the marinade and the breading. Regular ground black pepper works, but use a little less.
Egg: Adds richness to the marinade and helps the breading stick as the chicken goes back into the liquid for its second coat.
Hot Sauce: Adds a gentle zing and background heat without making the chicken spicy. Any vinegar-based hot sauce works, and you can leave it out entirely.
Chicken Breasts: Gives you lean, mild meat that soaks up the marinade well. Boneless, skinless thighs are a juicier swap, but they may need a little longer in the oil.
All-Purpose Flour: Forms the base of the crust. Use a gluten-free 1:1 baking flour in the same amount to make this gluten-free.
Chili Powder: Brings earthy warmth to the breading. Use an equal amount of regular paprika if you’d like a coating with less heat.
Smoked Paprika: Adds a smoky depth and a deep golden color. Regular paprika works in a pinch, but the flavor will be less smoky.
Onion Powder & Garlic Powder: Adds mellow, savory flavors throughout the breading.
Baking Powder: Lightens the coating so it turns out crisp instead of dense.
Dried Oregano & Dried Thyme: Adds mild, herby flavors to the breading. Dried Italian seasoning works in place of both, using the same total amount.
Ground Mustard: Adds a touch of sharpness that balances the buttermilk. You can leave it out if you don’t have any, but yellow mustard also works as a swap by stirring 1½ teaspoons into the marinade instead of the breading.
Canola Oil: For frying the chicken. Vegetable oil or peanut oil works just as well.

How to Make Popcorn Chicken

Make marinade. In a medium mixing bowl, whisk together the buttermilk, salt, pepper, egg, and hot sauce until fully combined.
Marinate chicken. Add the chicken pieces, toss to coat in the liquid, and refrigerate for at least 1 hour or up to overnight. Take the bowl out of the fridge 30 minutes before you start breading.

Buttermilk and spices in a bowl for marinating chicken.

Bite size pieces of chicken marinating in a bowl.

Prep breading and baking sheets. In a large bowl, whisk together all of the breading ingredients. Line a baking sheet with aluminum foil and spray it with cooking spray, then line a second baking sheet with a wire cooling rack.
Coat chicken. Use a slotted spoon or spider strainer to scoop all of the chicken out of the marinade, letting it drip so there isn’t a lot of excess liquid. Don’t dump out the marinade! Add the chicken to the flour mixture and toss with a spoon to coat.

Flour and spices being combined in a large bowl to make a dredging mixture.

Chicken pieces being dredged in a spiced flour mixture.

Return chicken to marinade. Pick out the chicken pieces, shake off the excess flour, and put them back into the marinade. Stir to coat again. The pieces will stick together, so use your fingers to separate them as best you can.
Coat chicken again. Use the slotted spoon or spider strainer to lift the chicken out of the marinade and place it back in the flour mixture. Toss to coat, using your fingers to help separate the pieces and coat them evenly.

Adding dredged chicken pieces to a buttermilk marinade for a second coating.

Dredging chicken pieces in flour for a second time.

Arrange on baking sheet. Remove the chicken pieces, shake off the excess flour, and place them on the foil-lined baking sheet so that none of the pieces are touching.
Fry chicken. Add about ½ to ¾ inch of oil to a tall, heavy-bottomed pot over medium-high heat, aiming for 350-360°F. Once the oil is hot, add the chicken in small batches and fry, turning the pieces over when the first side is golden, about 2-3 minutes per side.

Chicken pieces coated in flour and spices.

Frying popcorn chicken in a pot of boiling oil.

Drain on wire rack. Once the chicken is golden brown and cooked through to 165°F, remove it to the wire cooling rack and continue frying the remaining chicken. If you run low on oil, add more and let it heat up before continuing. Serve warm with your favorite dipping sauces, like ranch, honey mustard, BBQ sauce, or sweet and sour.

Fried popcorn chicken on a rack over a baking sheet.

Recipe FAQ’s

Why is my breading falling off the chicken?

Usually there’s too much loose flour on the pieces, or the coating hasn’t had time to set, so it flakes off in the hot oil. Shake off the extra flour after each coating, then let the pieces rest on the baking sheet for about 15 minutes before frying. It lets the flour hydrate so the breading is tacky and holds to the chicken pieces better.

Why is my popcorn chicken greasy or soggy?

The oil was probably too cool, so the breading soaked it up instead of crisping. Keep it at 350-360°F, fry in small batches because crowding the pot drops the temperature, and drain the chicken on a wire rack so air can circulate underneath.

Is it safe that the chicken goes back into the raw marinade?

Yes, because the chicken cooks all the way through to 165°F in the hot oil. Throw away any leftover marinade and wash your hands after handling the raw chicken.

How can I tell the oil is ready without a thermometer?

Drop a pinch of the breading into the oil. If it sizzles right away and floats, you’re good to go, but a thermometer does take the guesswork out.

Can I bake or air fry popcorn chicken instead of deep frying it?

You can, though the crust won’t be as crunchy as the fried version. Spray the coated pieces generously with oil, spread them in a single layer on a wire rack or in the air fryer basket, and cook at 400°F until golden and 165°F inside.

How do I store leftovers, and can I freeze them?

Refrigerate cooled leftovers in an airtight container for up to 3 days. To freeze, spread the cooked chicken in a single layer on a baking sheet until solid, then move it to a freezer bag for up to 3 months.

Can I make popcorn chicken ahead of time?

Yes, the chicken can marinate in the fridge for up to 24 hours, so all that’s left is breading and frying, though any longer and the buttermilk starts to make the pieces mushy. For a fully cooked make-ahead option, follow the storage and freezing instructions above.

Popcorn chicken pieces next to a small cup of honey mustard dipping sauce.

A hand holding a piece of popcorn chicken.

Tips for Success

Cut the chicken into pieces that are all about the same size, so they finish frying at the same time and none turn out dry while others are still underdone.
Take the bowl out of the fridge 30 minutes before you start breading, because ice-cold chicken lowers the oil temperature and can leave the centers undercooked by the time the crust browns.
Separate the pieces with your fingers each time they go into the flour, since chicken that sticks together fries into one big clump with bare spots where the pieces touched.
Skim any loose bits of breading out of the oil between batches, and let the oil come back up to 350-360°F before adding more chicken, so the next batch doesn’t pick up a burnt, bitter taste.
Check the largest piece from your first batch with an instant-read thermometer to make sure it reaches 165°F, then use that frying time as your guide for the rest.

What to Serve with Popcorn Chicken

Time to pick a side or two and bring the KFC drive-thru home! I would start with my Best Mashed Potatoes with Homemade Turkey Gravy (just use chicken broth since you won’t have any drippings) because it is the classic combo, while Homemade French Fries turn this into the ultimate snack plate.

If you want something cool and tangy to balance all that crunch, Easy Homemade Coleslaw is a great match, and warm Homemade Buttermilk Biscuits are perfect for mopping up any gravy or dipping sauce left on your plate.

And if you’re after something cheesy, you can’t go wrong with a big pan of Baked Macaroni and Cheese, a Southern favorite.

An overhead image of a plate of popcorn chicken.

Substitutions and Variations

Nashville: Coat the freshly fried chicken in ¼ cup melted butter whisked with 1 tablespoon brown sugar and 1 to 2 teaspoons cayenne pepper.
Sweet & Spicy: Drizzle 2 to 3 tablespoons of hot honey over the chicken right before serving.
Buffalo: Toss the chicken while it’s hot in ¼ cup melted butter mixed with ¼ cup buffalo sauce.
Cheesy: Whisk ¼ cup of grated Parmesan cheese into the breading.
Ranch: Whisk about 2 tablespoons of dry ranch seasoning into the breading.
Cajun: Use an equal amount of Cajun seasoning in place of the chili powder.
Pickle: Replace ½ cup of the buttermilk in the marinade with pickle juice.
Lemony: Sprinkle 1 to 2 teaspoons of lemon pepper seasoning over the chicken while it’s still hot.