Popcorn Chicken

Popcorn chicken is one of those dishes that I simply cannot resist. The bite-sized morsels of chicken are crispy on the outside and juicy on the inside, and since they’re boneless, they’re super easy to pop into your mouth. Like picnic-style buttermilk fried chicken, these tiny fried chicken bites are soaked in buttermilk before being dredged in flour and fried. They’re a perfect game day snack or potluck recipe. They also happen to make a great family meal when served with some sauces and your favorite sides. Your kids will love how savory and bite-sized they are, and you’ll love how easy they are to make.

Popcorn Chicken vs. Chicken Nuggets

While these fried chicken bites are similar, there are some key differences between popcorn chicken and chicken nuggets. Chicken nuggets are made of ground chicken bound into uniform pieces. On the flip side, popcorn chicken uses boneless chicken breasts cut into large chunks and marinated in buttermilk before being fried. The fry coating on each piece of popcorn chicken is a little different, which is part of what makes them so tasty, and they tend to have a thicker coating than chicken nuggets. The most famous nuggets are probably the McDonald’s chicken nuggets, and popcorn chicken originally comes from KFC.

Ingredients for Popcorn Chicken

• Chicken breast: Use boneless skinless chicken breasts cut up into 1-inch cubes.
• Buttermilk: Buttermilk tenderizes the chicken, imparts a tangy, delicious flavor, and keeps it moist, so you don’t have to worry about dried-out chicken. If you don’t have it on hand, you can always make buttermilk from scratch.
• All-purpose flour: Seasoned all-purpose flour gives the chicken a delicious crispy coating. You can use gluten-free flour for gluten-free popcorn chicken.
• Seasonings: Salt, pepper, garlic powder, onion powder, paprika and cayenne pepper make the dredge super flavorful.
• Oil: The best oils for frying are neutral in flavor and can stand up to high heat, like canola or grapeseed oils.

Directions

Step 1: Brine the chicken

TASTE OF HOME

In a large bowl, place the buttermilk and chicken and mix well. Cover the bowl and refrigerate the chicken for at least 30 minutes. Drain the buttermilk and discard it, then pat the chicken dry.

Editor’s Tip: For a tangier flavor and extra tender chicken, soak the chicken in the buttermilk overnight or up to 24 hours.

Step 2: Dredge the chicken

TASTE OF HOME

In a large bowl, combine the flour with the salt, pepper, garlic powder, onion powder, paprika and cayenne. Mix the blend well, then add the chicken and toss to coat it.

Editor’s Tip: Press the chicken into the flour so it sticks. Clumps will probably start to form when the buttermilk hits the flour. Use them! They create great craggy bits on the fried chicken pieces.

Step 3: Fry the chicken

TASTE OF HOME

Heat the oil in a Dutch oven over medium-high heat. Working in batches, fry the chicken pieces until they’re browned on all sides and cooked to 165°F. This should take 8 to 10 minutes.

TASTE OF HOME

Drain the chicken on paper towels when it comes out of the fryer. Serve immediately.

Editor’s Tip: Avoid a common deep-frying mistake by shaking off any excess flour on the chicken before putting it in the fryer. This helps get a better fry and also keeps the frying oil cleaner.

TASTE OF HOME

Popcorn Chicken Variations

• Change up the dredge: Instead of using seasoned flour, try a different coating. Use corn flour, panko or a mix of flour and rice flour. Each coating is slightly different, but they’re all delicious.
• Use yogurt instead: If you don’t have buttermilk, you can soak the chicken in yogurt instead. It will impart a similar flavor, and has the same tenderizing effect.
• Switch up the seasonings: You can always change the seasonings for a different flavor. Try using dried thyme and rosemary in the dredge, or use Chinese five-spice powder for a favorite popcorn chicken flavor.

How to Store Popcorn Chicken

Popcorn chicken is easy to store. It can be stored in an airtight container in the fridge for up to four days, and it freezes well, too.

How do you reheat popcorn chicken?

You can reheat popcorn chicken in the oven or air fryer. Reheat it until the coating is crispy and starting to bubble a bit. It’s also pretty delicious straight from the fridge, if I do say so!

Can you freeze popcorn chicken?

To prevent it from clumping into one frozen mass, allow the chicken to cool and place it on a baking sheet in a single layer. Freeze until the popcorn chicken pieces are solid, then store them in an airtight, freezer-safe container, like a resealable bag, for up to three months.

Popcorn Chicken Tips

Do you have to use chicken breast for popcorn chicken?

If you don’t want to use chicken breast, you can use a different cut of chicken. Boneless, skinless chicken thighs are even juicier since thighs tend not to dry out as easily as breasts.

Can you bake popcorn chicken?

You can definitely bake popcorn chicken. Place it on a greased baking sheet and bake it at 400° for 15 to 20 minutes, flipping halfway through. The chicken should register 165° on a digital thermometer.

Can you make popcorn chicken in the air fryer?

Popcorn chicken is a great dish to make in an air fryer. Set the air fryer to 400° and place the chicken in the air fryer basket in a single layer, with some space between the pieces. Spray them with oil and cook for 8 to 10 minutes, flipping them halfway through. You’ll have to cook them in batches, but it will be worth it.

What are some other ways to use popcorn chicken?

Use your popcorn chicken to top a club salad or a Caesar salad. Wrap it in a tortilla with a crisp coleslaw for a quick lunch. Serve crispy popcorn chicken on top of fettuccine Alfredo or other pasta dishes. Make a popcorn chicken po’boy and stuff the chicken inside a soft hoagie roll with lettuce, tomato, and mayonnaise.

What can you serve with popcorn chicken?

First and foremost, sauces! Pair your popcorn chicken with homemade ranch, honey mustard or barbecue sauce. If you’re serving it as a main course, it will go great with sides like sauteed green beans, braised collard greens, a cabbage slaw and rolls.