Popcorn Chicken Recipe

Cut and brine

Trim fat from chicken thighs and cut into 1-inch bite-sized pieces. Place pieces in a bowl.

Add 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt and 1 teaspoon black pepper to the bowl. Stir to combine so all pieces are coated.

Cover and refrigerate for at least 1 hour, preferably 3–6 hours. The buttermilk tenderizes and flavors the chicken.

In a shallow wide bowl or rimmed baking sheet, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon brown sugar and 1/2 teaspoon baking powder until evenly combined.

Set up a dredging station near the fryer: marinated chicken, the dry breading mix, and a clean tray for finished pieces. For an extra-crispy double-coating, reserve 1/4 cup of the dry mix to re-dredge after the first dip (optional).

Pour 4 cups of oil into a heavy pot or deep skillet to reach about 2–2.5 inches deep. Heat oil to 350°F (175°C). If you don't have a thermometer, oil should shimmer but not smoke.

Remove chicken pieces from the buttermilk, letting excess drip back into the bowl. Dredge each piece thoroughly in the flour mixture, pressing to adhere. Shake off excess. For a thicker crust, dip briefly back into a tablespoon of reserved buttermilk or into a lightly beaten egg (optional) and re-coat in the dry mix.

Fry in batches—do not overcrowd the pan. Carefully lower chicken pieces into the oil using a slotted spoon or spider. Fry until golden-brown and cooked through, about 3–4 minutes per batch depending on piece size. Internal temperature should read 165°F (74°C).

Use a slotted spoon to transfer fried chicken to a paper-towel-lined tray to drain. Keep cooked batches on a wire rack in a 200°F (95°C) oven to stay warm and crisp while finishing remaining batches.

While frying the last batch, melt 2 tablespoons butter in a small saucepan over low heat. Stir in 1 tablespoon cayenne pepper, 1 teaspoon paprika, 1/2 teaspoon brown sugar, 1 tablespoon hot sauce, 1/2 teaspoon apple cider vinegar and 1/4 teaspoon salt until smooth and warmed through. Taste and adjust heat: add a pinch more cayenne for extra heat or dilute with 1/2 teaspoon melted butter for milder flavor.

To make Nashville-style popcorn chicken, place the freshly fried pieces in a large bowl, pour the hot cayenne butter evenly over them and toss gently to coat. For a southern fried version omit this step or toss lightly with a tiny bit of melted butter and chopped parsley.

Whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, and 1/4 cup sour cream until smooth.

Add 1/2 teaspoon dried dill, 1/2 teaspoon dried chives, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon lemon juice or white vinegar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk to combine.

Taste and adjust seasoning or consistency with a splash more buttermilk if you prefer a thinner dip. Refrigerate until ready to serve; flavors meld after 15–30 minutes.

Arrange popcorn chicken in a bowl or basket. If using Nashville hot finish, garnish with chopped fresh parsley and optional pickle slices. Serve immediately with ranch dressing on the side for dipping.

Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheated in a 400°F (200°C) oven on a wire rack to re-crisp.