Popcorn Chicken Recipe
This popcorn chicken recipe is bite size pieces of chicken breast in a buttermilk and pickle juice marinade, tossed in a seasoned dredge, and fried till golden. Then it goes back in the oil one more time, cause the double fry is what separates extra crispy from just crispy. Kids demolish these, and honestly, so do the adults.
Author’s Notes
If You Grew Up on Chicken Nuggets
This is a very simple recipe. You can whip it up well within about two hours if you count the minimum marinade, though overnight is better, that’s my recommendation. It’s very, very easy, your kids would love it, and it works for lunch or even for dinner with your favorite sides.
For me, to get it really, really crispy, I fried it one more time. Fry for around five minutes or so, then fry again for one extra minute. That’ll give you that extra crunch.
Very satisfying, you know, especially if you grew up on chicken nuggets. Popcorn chicken is about the same, but extra crispy.
Miguel
Ingredients
| Ingredient | Notes |
|---|---|
| Chicken breast | Cut into small bite size pieces so every one gets maximum crispy coating. |
| Buttermilk and pickle juice | The marinade base. Buttermilk tenderizes and the pickle juice is the fried chicken shop secret, it seasons the meat all the way through. |
| Egg | Goes into the marinade and helps the dredge grab on. |
| Flour and cornstarch | The dredge. Cornstarch is doing the crunch work. |
| Seasonings | Salt, pepper, garlic powder, paprika, onion powder, and a little cayenne if your crew likes a kick. |
| Neutral oil | Enough for deep frying. |
Exact amounts are in the recipe card below.
How I Made This Popcorn Chicken Recipe
Here’s the whole run. Amounts and temps live in the recipe card.
- I cubed the chicken into bite size pieces and set it aside.
- In a bowl I combined all the marinade ingredients, then in went the chicken. Two hours minimum, overnight is better.
- When I was ready to fry, I mixed the dredge up in a big bowl.
- The chicken went straight from the marinade into the dredge, letting some of the excess drip off first, then I tossed it all together till every single piece was coated.
- Then you let her rest at least 10 minutes. That’s what helps the coating stick instead of falling off in the oil.
- I heated the oil up and fried the chicken in batches till golden brown.
- Once everything was fried, back into the oil it all went for one more minute. Cool it down a little after and serve with your favorite sides or dipping sauce.
Why the Double Fry Works
The first fry cooks the chicken through, but it also pushes moisture out to the surface of the coating, which is why fried food goes soft as it sits. That second minute in the hot oil drives the surface moisture back off and sets the crust hard. It’s one extra minute of work for a crunch that actually survives the ride from the fryer to the table, and it’s the part of this popcorn chicken recipe I won’t skip.
Make-Ahead and Storage
The marinade is the make-ahead on this popcorn chicken recipe. Get the chicken in it the night before and dinner the next day is just dredge, rest, and fry. Leftover popcorn chicken goes airtight in the fridge for a few days, and it comes back to life in the oven or air fryer. The microwave turns that crust soft, and after all that double fry effort, that’s a crime in my house.
Miguel’s Tips
- Cut the pieces the same size so they all finish together.
- Don’t crowd the oil. Batches keep the temperature up, and hot oil is what crisps instead of soaks.
- The 10 minute rest after dredging matters. Skip it and the coating flakes off in the fryer.
- Overnight in that marinade if you can wait. The pickle juice needs time to do its thing.
Popcorn Chicken FAQ
What temperature should the oil be for popcorn chicken?
350 degrees F. Fry in batches for around 5 minutes until golden brown and the chicken reaches 165 degrees F inside, then bring the oil back to temperature between batches so the coating crisps instead of soaking.
Can I use chicken thighs instead of breast?
Yes. Boneless thighs cut into the same bite size pieces work with the exact same marinade and dredge, and they stay a little juicier. Cook them to the same 165 degrees F.
How do I reheat popcorn chicken so it stays crispy?
Oven or air fryer at 350 degrees F until it’s hot and the crust firms back up, usually just a few minutes. The microwave heats it fine but leaves the coating soft.
Related Recipes
More crispy chicken from my kitchen: the Hot Honey Chicken Tenders run the same crowd-pleaser lane with a sweet heat finish, my Pickle Marinated Deep Fried Wings take the pickle juice trick to wing night, the Double Fried Lemon Pepper Drumsticks prove the double fry works on the big pieces too, and the Crispy Chicken Tacos are where leftover crispy chicken earns a second dinner.
Extra Crispy Popcorn Chicken Recipe (Double Fried)
Ingredients
Equipment
Method
- Cut the chicken breast into small bite size pieces and set aside.
- In a large bowl, combine the buttermilk, pickle juice, egg, salt, black pepper, garlic powder, and paprika. Add the chicken and mix well so every piece is coated. Cover and refrigerate at least 2 hours. Overnight is better.
- When you’re ready to fry, combine the flour, cornstarch, and all the dredge seasonings in a large bowl.
- Pull the chicken from the marinade, letting some of the excess drip off, and transfer it all into the dredge. Toss really well so every piece is completely coated.
- Let the coated chicken rest at least 10 minutes. This helps the coating stick and fry up crispier.
- Heat the oil to 350°F. Fry the chicken in batches for about 5 minutes, until golden brown and 165°F inside. Don’t overcrowd the oil, and let it come back to temperature between batches.
- For extra crispy: once all the chicken is fried, bring the oil back to 350°F and fry everything a second time for about 1 more minute. That second fry gives it the extra golden color and extra crunch.
- Drain on a wire rack or paper towel-lined tray, let it cool slightly, and serve with your favorite sides and dipping sauce.
Notes
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