Popcorn Chicken Recipe
Choose traditional or Nashville style / Ranch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinated Chicken
Breading
For Frying
Nashville Hot Sauce (optional, for Nashville style)
Ranch (optional dipping sauce)
To Finish
Method
Marinated Chicken
- 1
Trim and cube
Trim any excess fat from the chicken thighs and cut into bite-size pieces about 1 to 1 1/4 inches. Aim for uniform pieces so they cook evenly.
- 2
Mix marinade
In a bowl, combine buttermilk, 1 tablespoon hot sauce (use more for Nashville), 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Whisk to combine.
- 3
Marinate
Add the cubed chicken to the buttermilk mixture, stir to coat, cover, and refrigerate for at least 1 hour and up to 8 hours. The buttermilk tenderizes and helps the breading adhere.
Breading
- 4
Prepare breading mix
In a shallow bowl or large rimmed plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp cayenne pepper (use more for Nashville heat), 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.
- 5
Dredge
Remove chicken from the marinade in small batches, letting excess drip off. Dredge pieces in the flour mixture, pressing gently so the coating adheres. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust (this helps create a crisp exterior).
For Frying
- 6
Heat oil
Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (use enough to fully submerge pieces). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of breading into the oil; it should sizzle and float steadily with gentle bubbling.
- 7
Fry the chicken
Fry the coated chicken in batches of about 10–12 pieces (do not overcrowd) for 3–4 minutes per batch, turning as needed, until golden brown and the internal temperature reaches 165°F (74°C). Maintain oil temperature between 330–360°F; adjust heat as necessary. Use a slotted spoon to transfer cooked pieces to a wire rack set over a sheet pan lined with paper towels to drain briefly.
- 8
Second fry (optional for extra crisp)
For an extra-crispy finish, after all batches are cooked, heat oil to 375°F (190°C) and return the pieces for a quick 45–60 second re-fry until extremely crisp. Drain again on the wire rack.
- 9
Season immediately
While still hot, lightly sprinkle the finishing 1/4 tsp salt over the chicken so it adheres to the crust.
Nashville Hot Sauce (optional)
- 10
Make the sauce
In a small saucepan or microwave-safe bowl, melt 3 tablespoons unsalted butter. Stir in 3 tablespoons hot sauce, 1/2 tsp light brown sugar, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 1/4 tsp garlic powder, and a pinch (1/8 tsp) kosher salt until smooth.
- 11
Coat for Nashville style
If making Nashville style, place a portion of the fried popcorn chicken in a large bowl, pour a few tablespoons of the hot sauce over it, and toss gently to coat. Taste and add more sauce for heat if desired. Serve immediately so the sauce slightly soaks into the crust while leaving a crisp exterior.
Ranch and Serving
- 12
Prepare ranch
Place 1/2 cup prepared ranch dressing in a small bowl and stir in 1 tsp minced fresh chives. Chill until ready to serve.
- 13
Serve
Transfer popcorn chicken to a serving bowl or platter with lemon wedges on the side and the ranch dipping sauce. Offer separate bowls of the Nashville sauce for guests who want extra heat and a bowl of plain pieces for those who chose traditional style.