Popcorn Chicken Recipe

Trim and cut

Cut the chicken into bite-sized pieces about 1 to 1 1/4 inches. Trim excess fat and try to make pieces uniform so they cook evenly.

Combine buttermilk, hot sauce (if using), 1 tsp salt and 1/2 tsp black pepper in a bowl. Add the chicken pieces, stir to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and flavors the chicken.

In a shallow wide bowl or plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano or thyme, 1 tsp salt, 1/2 tsp black pepper, and cayenne (if using). The cornstarch helps deliver a light, crispy crust.

If using panko for extra crunch, place panko in a separate shallow bowl. Alternatively, you can mix panko into the flour mixture (about half) for additional texture.

Whisk the eggs and 2 tablespoons of milk (or water) in another shallow bowl to make the egg wash.

Working in small batches, remove chicken from the buttermilk (let excess drip off). Dredge chicken first in the flour mixture, then dip into the egg wash, then roll in panko (if using) or return to the flour mixture for a double-coat. Press the coating gently so it adheres. Place coated pieces on a wire rack and let rest for 10 minutes to set the crust.

Heat 1 1/2 to 2 cups of vegetable oil in a heavy-bottomed pot or large skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread into the oil — it should sizzle and brown in about 45–60 seconds.

Fry the chicken in batches without crowding the pan, about 3 to 4 minutes per batch, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Smaller pieces may cook faster — adjust time accordingly. Use a slotted spoon or spider to transfer chicken to a paper towel-lined tray or wire rack to drain.

If the pieces are browning too quickly before cooked through, reduce heat slightly. Keep finished batches warm in a 200°F (95°C) oven on a tray while you finish frying remaining pieces.

Sprinkle finished popcorn chicken lightly with finishing salt (optional) and let rest 2 minutes before serving to maintain crispness.

Whisk together mayonnaise, honey, sriracha, lemon juice and 1/8 tsp salt in a small bowl until smooth. Taste and adjust sweetness or heat as desired. Serve alongside the popcorn chicken.