Popcorn Chicken Recipe

Prepare chicken

Trim any excess fat from the chicken and cut into roughly 1-inch bite-sized pieces. Try to make pieces uniform in size so they cook evenly.

In a medium bowl combine 3 tablespoons buttermilk, 1 beaten egg, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1 teaspoon hot sauce (if using). Whisk until smooth.

Add the chicken pieces to the marinade, stir to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 10–15 minutes — the egg still helps coating adhesion.

Set up a breading station with three shallow bowls or wide plates: (1) the flour-cornstarch mixture, (2) the wet dredge (optional), and (3) the breadcrumb mixture.

In bowl 1: whisk together 1 cup all-purpose flour and 1/4 cup cornstarch.

In bowl 2 (optional wet dredge): beat 1 additional egg with 2 tablespoons milk or water until homogeneous. This gives a thicker, crunchier coating if you want double-dip.

In bowl 3: combine 1/2 cup panko, 1 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne (if using), 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix well.

Working in batches, remove chicken from the marinade letting excess drip off. Dredge each piece first in the flour-cornstarch mix, shaking off excess. If using the wet dredge, dip next into the beaten egg mixture, then press into the panko-spice mixture to fully coat. If skipping the wet dredge, dredge directly into the panko-spice mix, pressing to adhere. Place breaded pieces on a wire rack set over a sheet pan to rest for 10 minutes — this helps the coating set and reduces falling-off during frying.

Pour about 1.5–2 cups neutral oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough for shallow frying). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one breaded piece: it should sizzle steadily and float upward without browning too quickly.

Fry the chicken in batches (do not overcrowd) for about 3–4 minutes per batch, turning once, until golden brown and an instant-read thermometer inserted into a piece reads 165°F (74°C). Smaller pieces may cook faster — aim for even color and internal doneness.

Use a slotted spoon or spider to remove the cooked popcorn chicken and transfer to a wire rack set over a baking sheet or to paper towels to drain. If desired, keep warm in a 200°F (95°C) oven while finishing remaining batches to maintain crispness.

Once all batches are cooked, sprinkle lightly with 1/2 teaspoon finishing salt and serve with lemon wedges if using.

While the chicken fries or during the last 10 minutes, whisk together 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon honey, 1/2 teaspoon sriracha (optional) and 1/2 teaspoon lemon juice. Taste and adjust seasoning with salt to taste. Serve alongside hot popcorn chicken.