Go Back
+ servings
Homemade popcorn chicken on a platter for feeding a crowd.

Homemade Popcorn Chicken

No ratings yet
Created by Mariam E.
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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 1 hr
Course Main Dish
Cuisine American
Servings 4 servings


  • 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


  • 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.


  • 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.


Calories: 289kcal | Carbohydrates: 29g | Protein: 30g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 990mg | Potassium: 572mg | Fiber: 1g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 2mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.