Hot and crunchy homemade popcorn chicken is marinated so it’s flavorful and tender, then deep-fried until it’s juicy and delicious. This better-than-take-out fried popcorn chicken is easier to make at home than you imagined. Get your dipping sauces ready because, including the marinating time, you can make these tasty chicken nuggets in under an hour.
Fried popcorn chicken is crispy and delicious. Enjoy these poppable chicken bites with a few sides for a fun and flavorful weeknight dinner. They are also perfect for using in salads or piling on a sandwich. This versatile meal is a favorite amongst both kids and adults. You are going to love this easy popcorn chicken recipe.
If you love bite sized food, try my Crispy Chicken Bites, Crispy Oven Baked Popcorn Chicken or Cheesy Broccoli Bites.
Why You’ll Love This Easy Popcorn Chicken Recipe
- It’s inexpensive. Make enough popcorn chicken to feed your whole family for less than it costs to buy a single serving at your local drive-thru.
- It’s easy. Marinate the chicken while the oil heats and then quickly fry. You’ll be dunking nugs in no time.
- It’s family-friendly. Kids love popcorn chicken. Adults do too. Everyone in the house will enjoy this family-friendly recipe.
Popcorn Chicken Ingredients
- Chicken: use chicken tenders cut into bite size pieces. You can also use chicken breast or boneless skinless chicken thighs.
- Buttermilk: make a buttermilk substitute by combining 1 tablespoon of white vinegar or lemon juice with 1 cup of milk.
- Salt and Pepper: to season the buttermilk.
- Seasoned Dredging: combine flour, baking powder, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt and black pepper to dredge the chicken.
- Oil: to deep fry.
- Chopped Parsley: use to garnish.
How To Make Popcorn Chicken
- Marinate the chicken. In a medium bowl, marinate the chicken pieces with buttermilk, salt and pepper. Marinate for at least 30 minutes.
- Prepare the flour and dredge the chicken. Combine flour, baking powder, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and salt on a plate. Dredge the chicken into the flour mixture, pressing to coat evenly.
- Heat the oil. Repeat the same with the remaining chicken pieces and place them on the prepared baking sheet—Meanwhile, heat oil for deep frying.
- Fry the chicken. Fry the chicken pieces in batches until golden and crispy for 3-5 minutes. Drain the fried chicken and transfer it to a plate covered with kitchen tissue to absorb the excess oil.
- Garnish and serve. Garnish with parsley and serve the fried popcorn chicken with ketchup or ranch.
Tips To Make Homemade Popcorn Chicken
- Don’t over-marinate the chicken. 30 minutes is all you need, but you can marinate for up to 4 hours. Don’t marinate for longer than 4 hours or the chicken fibers will break down too much.
- Drain the excess marinade and dry the chicken with a paper towel before dredging in the flour mixture.
- Oil should be heated to 325 degrees F for frying chicken.
- Don’t crowd the pan. Fry chicken in batches for even cooking.
- Chicken should be cooked to a minimum temperate of 165 degrees F.
- Serve with your favorite dipping sauces.
Homemade Popcorn Chicken Cooking Variations
Air Fryer Popcorn Chicken: Preheat the air fryer to 400 degrees F and lightly spray the cooking basket with oil. Arrange the popcorn chicken in a single layer, leaving space between the pieces. Spray the chicken with more oil and cook for about 8-10 minutes. Flip the chicken at the halfway mark. Cook chicken in batches.
Baked Popcorn Chicken: Place the marinated and dredged chicken onto an ovenproof wire rack on a baking sheet. Bake in a preheated 400 degrees F oven for approximately 20 minutes or until cooked through. Flip the chicken halfway through cooking.
Frequently Asked Questions
If the coating comes off the chicken while frying, it is likely because your chicken was too wet before dredging. After marinating the chicken, drain off the excess and dry the chicken with a paper towel before dredging in the flour.
An air fryer is a perfect alternative for those that don’t want to deep fry. Preheat the air fryer to 400 degrees F and lightly spray the cooking basket with oil. Arrange the popcorn chicken in a single layer, being sure to leave space between the pieces. Spritz the chicken with more oil and cook for about 8-10 minutes. Flip the chicken at the halfway mark. Cook chicken in batches.
Place the marinated and dredged chicken onto an ovenproof wire rack on a baking sheet. Bake in a preheated 400 degrees F oven for approximately 20 minutes or until cooked through. Flip the chicken halfway through cooking.
Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat popcorn chicken in the microwave or the oven or air fryer. For the oven, preheat to 350 degrees F and bake the chicken for about 8-10 minutes or until heated through. For the air fryer, preheat to 350 degrees F and air fry the chicken for 3-4 minutes or until heated through.
To freeze the chicken, place the cooked pieces of popcorn chicken onto a baking tray and place it in the freezer for 90 minutes until the chicken is frozen. Place the piece of chicken into a freezer bag for up to three months. There is no need to thaw the chicken before reheating in the microwave, oven, or air fryer.
Popcorn chicken pairs perfectly with Crispy Air Fryer French Fries, Crispy Air Fryer Sweet Potato Fries, Easy Baked Mac and Cheese or Roasted Garlic Mashed Potatoes. If you want a slightly healthier side dish, try Spicy Baked Zucchini Fries or Cheesy Broccoli Bites.
More Fried Chicken Recipes
- Fried Chicken Sandwich
- Nashville Hot Chicken Tenders
- Parmesan Crusted Chicken Breast
- Crispy Honey Chicken
- Chinese Lemon Chicken
I hope you enjoy all the recipes I share with you, including this delicious Easy Popcorn Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Homemade Popcorn Chicken
Ingredients
- 1 lb chicken tenders cut into bite size pieces
- 1 cup buttermilk full fat preferably
- ½ tsp salt to taste
- ½ tsp black pepper to taste
- 1 cup all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ tsp salt to taste
- Oil to deep fry
- Chopped parsley to garnish
Instructions
- In a medium bowl marinate the chicken pieces with buttermilk, salt and pepper. Marinate for at least 30 minutes.
- In a plate combine flour, baking powder, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper and salt.
- Dredge the chicken into the flour mixture pressing to coat evenly.
- Repeat the same with the remaining chicken pieces and place them on the prepared baking sheet. Meanwhile, heat oil for deep frying.
- Fry the chicken pieces in batches until golden and crispy for 3-5 minutes. Drain the fried chicken and transfer it to a plate covered with kitchen tissue to absorb the excess oil.
- Garnish with parsley and serve the fried popcorn chicken with ketchup or ranch.
Notes
- Don’t over-marinate the chicken. 30 minutes is all you need, but you can marinate for up to 4 hours. Don’t marinate for longer than 4 hours or the chicken fibers will break down too much.
- Drain the excess marinade and dry the chicken with a paper towel before dredging in the flour mixture.
- Oil should be heated to 325 degrees F for frying chicken.
- Don’t crowd the pan. Fry chicken in batches for even cooking.
- Chicken should be cooked to a minimum temperate of 165 degrees F.
- Serve with your favorite dipping sauces.
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