Popcorn Chicken Recipe

Trim and cut

Trim any excess fat from the chicken and cut into roughly 1-inch bite-sized pieces. Pat dry lightly with paper towels.

In a bowl, whisk together the buttermilk, granulated garlic, onion powder, hot sauce (if using), and 1 teaspoon kosher salt. Add the chicken pieces and toss to coat fully. Cover and refrigerate for at least 1 hour, preferably 3–6 hours. The buttermilk tenderizes and seasons the chicken.

About 20–30 minutes before frying, combine the flour, cornstarch, paprika, ground black pepper, cayenne, celery or seasoned salt, and baking powder in a shallow bowl or rimmed sheet. Whisk to evenly distribute seasonings and aerate the mixture.

If you prefer an extra-thick crust, beat the egg with 2 tablespoons milk or water in a shallow bowl. This provides a tacky layer so the dry coating adheres better for a double coat.

Heat the oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat oil over medium and test with a small pinch of coating — it should sizzle and rise to the surface steadily.

Prepare two trays: one for dredging and one for resting cooked pieces on a wire rack over a sheet pan to keep crisp. Line a plate with paper towels for initial draining if needed.

Work in small batches (6–8 pieces) so oil temperature stays steady. Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the dry coating, pressing lightly to adhere. For a double coat: after first dredge, dip into the egg wash, then dredge again in the dry mix, pressing to form an even crust.

Carefully lower a few coated pieces into the hot oil with 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 reach 165°F (74°C). Turn or stir gently partway through frying for even browning.

Use a slotted spoon to remove cooked pieces and transfer to the wire rack. Sprinkle lightly with finishing salt and a crack of black pepper while still hot. Repeat with remaining chicken, letting oil return to temperature between batches.

Let pieces rest 2–3 minutes to set the crust. Serve warm with dipping sauces (e.g., honey mustard, BBQ, ranch, or sweet chili).