Popcorn Chicken Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into bite-size pieces about 1 to 1 1/2 inches. Pat pieces dry with paper towels.

Make marinade

In a medium bowl whisk together buttermilk, garlic powder (1 tsp), onion powder (1 tsp), hot sauce (if using), salt (1/2 tsp) and black pepper (1/4 tsp).

Add chicken pieces to the marinade, making sure all pieces are submerged. Cover and refrigerate for at least 1 hour and up to 6 hours. If short on time, marinate 20–30 minutes — it will still help tenderize.

Mix dry ingredients

In a shallow bowl or rimmed plate combine flour, cornstarch, salt (1 tsp), black pepper (1/2 tsp), paprika (1 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), cayenne (1/4 tsp if using) and baking powder. Whisk until evenly distributed.

Make the egg wash

In a separate shallow bowl beat the egg with the milk (2 tbsp) until combined. This will act as the binder between the marinade-coated chicken and the dry coating.

Set up a dredging station: marinated chicken, egg wash, and the seasoned flour mixture. Use tongs or your hands to move pieces through each step without overcrowding.

Working in batches, remove chicken from the buttermilk, letting excess drip off, then dip each piece into the egg wash, then thoroughly coat in the flour mixture. Press the flour onto the chicken so it forms a good crust. Place coated pieces on a wire rack and let rest 5–10 minutes to help the coating adhere.

Heat oil

Pour about 1 to 1 1/2 inches of neutral oil into a heavy-bottomed skillet or Dutch oven (about 2 cups for a 10-inch pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle immediately and float.

Fry in batches: Carefully add coated chicken pieces to the oil without crowding. Fry 3–4 minutes per side, turning as needed, until golden brown and the internal temperature reaches 165°F (74°C) on a probe thermometer for the largest pieces. Smaller pieces may take 2.5–3 minutes. Maintain oil temperature between 325–350°F; adjust heat as needed.

Use a slotted spoon or spider to remove the cooked popcorn chicken and transfer to a wire rack set over a sheet pan lined with paper towels to drain. Sprinkle with finishing salt (about 1/4 tsp) while still hot.

Repeat frying with remaining chicken, letting the oil come back up to temperature between batches. If the oil darkens or smokes, discard and start with fresh oil.

Serve

Let pieces rest 2–3 minutes, then serve warm with lemon wedges and your choice of dipping sauce. Popcorn chicken is best enjoyed immediately for maximum crispness.