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–+ servings
Golden crispy popcorn chicken bites piled on a white tray with a wooden bowl of creamy dipping sauce

Extra Crispy Popcorn Chicken Recipe (Double Fried)

Bite size chicken breast pieces marinate in seasoned buttermilk and pickle juice, get tossed in a cornstarch dredge, and fry to golden. A second one-minute fry sets the crust for serious crunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time (minimum) 2 hours
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1-1 1/2 lbs chicken breast cut into small bite size pieces
Marinade
  • 3/4 cup buttermilk
  • 1/4 cup pickle juice
  • 1 egg
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
Crispy Dredge
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper optional
For Frying
  • neutral oil enough for deep frying

Equipment

  • Heavy pot or cast iron skillet, for frying
  • Instant-read or oil thermometer
  • Wire rack or paper towel-lined tray

Method
 

Marinate
  1. Cut the chicken breast into small bite size pieces and set aside.
  2. 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.
Dredge
  1. When you're ready to fry, combine the flour, cornstarch, and all the dredge seasonings in a large bowl.
  2. 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.
  3. Let the coated chicken rest at least 10 minutes. This helps the coating stick and fry up crispier.
Fry
  1. 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.
  2. 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.
  3. Drain on a wire rack or paper towel-lined tray, let it cool slightly, and serve with your favorite sides and dipping sauce.

Notes

The Double Fry: The second one-minute fry is what sets the crust so it stays crunchy. Don't skip it if you want extra crispy.
Marinade: Two hours minimum, overnight recommended. The pickle juice seasons the chicken all the way through.
Reheating: Oven or air fryer at 350°F brings the crust back. The microwave leaves it soft.
Nutrition: Values shown are estimates.

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