Popcorn Chicken Recipe

Prep chicken

Trim fat from chicken and cut into roughly 1-inch bite-size pieces. Pat pieces dry with paper towels.

In a medium bowl combine 1 cup buttermilk, 1 tablespoon hot sauce (optional), 3/4 tsp kosher salt and 1/4 tsp black pepper. Add chicken pieces and stir to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. (Marinating tenderizes and adds flavor.)

While chicken marinates, combine 1 cup all-purpose flour and 1/4 cup cornstarch in a shallow wide bowl or rimmed plate.

Add 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (optional), 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to distribute spices evenly.

Set up a small tray for dredging: the seasoned flour mixture and a wire rack lined sheet pan for resting coated pieces before frying.

Remove chicken from marinade allowing excess to drip back into bowl (do not shake dry). Dredge pieces in the seasoned flour, pressing lightly to adhere a good coating. Place coated pieces on the rack and let rest 5–10 minutes — this helps the coating adhere and reduce blow-off while frying.

Pour neutral frying oil into a large heavy pot or Dutch oven to a depth of about 1.5–2 inches (about 3–4 cups depending on pot). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Working in batches (do not overcrowd), gently lower coated chicken pieces into the hot oil. Fry until golden brown and cooked through, about 3–4 minutes per batch, turning once with a slotted spoon to brown evenly. Internal temperature should reach 165°F (74°C).

Use a slotted spoon to transfer cooked pieces to a wire rack set over a sheet pan to drain. Sprinkle with 1/2 tsp finishing salt while still hot.

Keep finished batches in a warm oven (200°F / 95°C) while you fry remaining chicken to ensure all pieces are hot and crisp when served.

To make Nashville-style hot oil, heat 2 tablespoons vegetable oil in a small skillet over medium heat until shimmering. Add 1 teaspoon hot oil spice blend or 1 tsp cayenne, 1/2 tsp brown sugar and 1 tsp apple cider vinegar. Stir for 20–30 seconds until fragrant — remove from heat.

Transfer fried chicken to a large bowl. Pour the hot spiced oil in a thin stream over the fried chicken while tossing gently so each piece gets a light coating. Taste and adjust: add more cayenne for heat or a touch more brown sugar for sweetness.

Return tossed pieces to the wire rack briefly to let oil set, then serve immediately for best texture.

While chicken fries, make the ranch: in a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons buttermilk. Add 1 tablespoon minced chives, 1 tablespoon minced parsley, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp lemon juice. Whisk until smooth. Thin with an extra teaspoon or two of buttermilk if you prefer a pourable consistency.

For a Nashville ranch variation, stir 1 teaspoon Nashville hot honey or a drizzle of the hot oil mixture into the prepared ranch to give it a sweet-spicy kick. Taste and adjust seasoning.

Serve popcorn chicken hot with the ranch on the side for dipping, and additional napkins. Provide lemon wedges or pickles if desired.