Spicy Popcorn Chicken Recipe

Trim any excess fat from the chicken and cut into roughly 1-inch bite-sized pieces; place in a medium bowl.

In a small bowl whisk together buttermilk, hot sauce, kosher salt, black pepper, and garlic powder. Pour over the chicken, stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. (Longer yields juicier, more flavorful results.)

In a shallow wide dish or bowl combine the flour, cornstarch, paprika, cayenne pepper, onion powder, ground black pepper and salt. Whisk thoroughly to blend and break up any lumps.

Set the dry coating beside the wet dredge station for efficient assembly.

In a separate shallow bowl beat the egg with the milk until smooth.

When ready to fry, remove chicken from the refrigerator. Working in batches, transfer several pieces from the buttermilk to the egg wash, letting excess drip off for a second, then dredge thoroughly in the seasoned flour mixture, pressing lightly so coating adheres. For extra-crisp texture, repeat the egg wash and flour step for a double-coat.

Pour the oil into a heavy-bottomed pot or medium deep skillet to a depth of about 1 to 1 1/2 inches (about 1.5–2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small piece of coating into the oil; it should sizzle and rise immediately without burning.

Carefully lower a single layer of coated chicken pieces into the hot oil without overcrowding (work in batches). Fry for about 3–4 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Smaller pieces may cook faster — monitor closely.

Use a slotted spoon or spider to transfer fried chicken to a wire rack set over a baking sheet (or paper towels) to drain and keep crisp. While still hot, sprinkle with finishing salt and optional chopped parsley.

Repeat the dredge and fry process with remaining chicken. Allow oil to return to temperature between batches for even cooking.

If desired, toss finished popcorn chicken lightly with a pinch of extra cayenne or a few drops of hot sauce for more heat.

Quick spicy honey mayo

Whisk together mayonnaise, honey, sriracha and lemon juice in a small bowl until smooth. Taste and adjust heat or sweetness. Serve chilled alongside the warm popcorn chicken.