Popcorn Chicken Recipe
Marinated. DOUBLE fried. SERVED with your favorite dipping sauce, this popcorn chicken recipe is extra crispy chicken breast bites you can’t eat just one of. Promise.
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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 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. Most of the crunch work is done by cornstarch. |
| Seasonings | Salt, pepper, garlic powder, paprika, onion powder, and a little cayenne if your crew likes a kick. |
| Neutral oil | Enough for deep frying. |
Check the recipe card below for exact amounts.
How to Make This Popcorn Chicken Recipe
Step One: Cube up the chicken breast into bite size pieces, set aside.
Step Two: Mix together the marinade ingredients in a bowl then add in the chicken. Allow to marinate minimum of two hours, overnight is best.
Step Three: Mix up the dredge in a large bowl.
Step Four: Take each piece of chicken directly from the marinade and into the dredge allowing some of the excess to drip off then place in the dredge bowl and toss till all pieces are coated.
Step Five: Allow chicken to rest in dredge minimum of 10 minutes.
Step Six: Heat oil then fry chicken in batches till golden brown. Once all chicken is fried, add all chicken back to oil and fry for one additional minute.
Remove from oil and allow to cool slightly then serve with your favorite sides or dipping sauce.
WHY Double Frying Works
The first fry cooks the chicken through, but it also forces moisture through to the surface of the coating. That’s why fried food gets soggy as it sits. That second minute in hot oil sucks that surface moisture right back up and sets the crust solid. It’s a minute of extra effort for a crunch that actually makes it to the table, and it’s the one thing I never skip when making this popcorn chicken.
Make-Ahead + Storage
Marinading the chicken is the make-ahead work here. Pop the chicken in the night before and dinner tomorrow is dredge, rest, and fry.
Leftover popcorn chicken stores airtight in the fridge for a few days. It’s crispy again in a 350 degrees F oven or air fryer. The microwave cooks it fast, but it turns the crust soft. After all that double fry work, that’s punishable in my house.
Tips for the Best Popcorn Chicken Recipe
- Cut chicken breast pieces the same size. Small = quicker cooking time, so you want all the pieces to finish cooking together.
- Don’t crowd the oil when frying. Fry in batches so you keep the temperature up. Hotter oil = crispier crust.
- Let that dredged chicken rest. That waiting period after dredging is when the coating grabs on. Skip it and you’ll be dragging half your crust out of the fryer with the chicken.
- Marinate overnight if you can wait that long. Those pickle spices need time to move all the way into the meat.
Popcorn Chicken FAQ
What temperature should oil be for popcorn chicken?
Oil temperature should be 350 degrees F.
Can I use chicken thighs to make popcorn chicken?
Sure! Boneless chicken thighs cut into the same sized pieces will work with this same marinade and dredge mixture. Cook them to the same internal temperature of 165 degrees F. Chicken thighs have more fat so they stay juicy.
How do I reheat popcorn chicken?
Popcorn chicken is best reheated in an oven or air fryer set to 350 degrees F until heated through and the crust crisps back up. It only takes a few minutes. The microwave heats it just fine, but it turns the crust 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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My Gear
This is where I keep all my most-used smokers, knives, and favorite cooking tools: Shop My Gear Collection
Explore More Recipes
Beef | Pork | Chicken | Turkey | Seafood | Appetizers
Find more recipes at CWFeats.com
