Popcorn Chicken Recipe

Looking to make the ultimate popcorn chicken at home—crispy on the outside, juicy on the inside, and better than takeout? You’re in the right place. This recipe isn’t just a copycat; it’s an upgrade. With a unique buttermilk marinade and a crunchy secret-spiced breading, it’s the kind of finger food that gets devoured fast, whether you’re hosting game night or just feeding the family.

Popcorn chicken has a way of turning a regular meal into something exciting. It’s fast, super snackable, and incredibly satisfying. Best part? You don’t need to be a chef to pull this off.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick and easy: No complicated steps or equipment
• Crunchy and juicy: The breading clumps create the best crispy bites
• Family favorite: Kids and adults will both fight for seconds
• Flexible flavors: Easily adjustable spice levels and dipping sauces
• Crowd-pleaser: Great for parties, picnics, or movie nights

Unlike most versions, this recipe uses a clever trick—drizzling some marinade into the flour mix for textured bits that fry up extra crispy. Combined with a homemade blend of 11 herbs and spices, the flavor is bold, savory, and seriously addictive. This one’s a keeper.

Ingredients Needed

For the Buttermilk Marinade

• ¾ cup buttermilk – for tenderizing the chicken (or use yogurt + milk if needed)
• 1 large egg – room temperature helps the coating stick better
• 1½ tsp kosher salt – boosts the flavor from the inside out

For the Chicken Breading

• 1½ cups all-purpose flour – your crispy base
• ½ cup cornstarch – for that signature crunch

For the 11-Secret Spice Blend

• 1 tsp kosher salt
• ½ tsp celery salt (or a bit more regular salt)
• 1 tsp black pepper
• 1 tsp sweet paprika
• 1 tsp crushed dried thyme
• 1 tsp crushed dried oregano
• ¾ tsp onion powder
• 2 tsp garlic powder
• ½ tsp mustard powder
• ½ tsp ginger powder
• ¼ tsp cayenne pepper – optional for a hint of warmth

For Frying

• 2½ to 3½ cups canola, vegetable, or peanut oil – enough to fill your pot about 1″ deep

Dipping Sauce Suggestions

• Honey mustard (perfect sweet-savory balance)
• Ketchup, BBQ, pink sauce, sweet & sour, or your favorite go-to dip

How to Make Popcorn Chicken

1. Marinate the Chicken

1. Cut chicken into small cubes (about ½ inch).
2. In a mixing bowl, whisk buttermilk, salt, and egg together until well blended.
3. Add chicken to the marinade, stir to coat thoroughly, then cover and refrigerate for at least 1 hour (or up to 24 hours). This breaks down the proteins for juicy, flavorful bites.

2. Prepare the Breading Mixture

1. In a large bowl, combine flour and cornstarch with the 11 herbs and spices.
2. For extra crunch, drizzle 3 tbsp of the marinade into the flour mix.
3. Use your fingers to work it in, forming tiny flour clumps—these fry up into the crispy bits everyone loves.

3. Set Up Your Cooking Station

1. Choose your frying pot carefully—heavier pots are safer and distribute heat better.
2. Preheat your oven to 125°F (50°C) so you can keep cooked batches warm.
3. Line a tray with paper towels for draining.

4. Bread the Chicken

1. Scoop some marinated chicken with one hand and scatter it over the breading bowl.
2. Spoon flour over the pieces, then toss to coat evenly.
3. Press the clumpy flour onto each piece. Shake off the excess and lay the coated chicken on a tray.
4. Right before frying, toss the chicken again in the residual flour for a fresh, dry coating.

5. Fry the Chicken

1. Pour oil into the pot until about 1 inch deep and heat to 350°F (180°C).
2. Gently lower a few pieces of chicken into the oil—don’t overcrowd.
3. Fry for 2 to 2½ minutes, until golden and crispy. Stir halfway through to prevent sticking.
4. Remove with a slotted spoon or spider strainer and transfer to the lined tray.
5. Keep warm in the oven while frying remaining batches.

6. Serve

Serve in popcorn boxes or paper cones for a fun presentation, paired with your favorite sauce.

Serving and Storage Tips

• Presentation Tips:
  • Serve in paper popcorn boxes for parties
  • Pair with fun dips in mini ramekins
  • Garnish with chopped parsley or a lemon wedge for flair
• Storage & Reheating:
  • Refrigerate leftovers in an airtight container for up to 3 days
  • Reheat in an oven at 375°F for 8-10 minutes to maintain crispiness
  • Avoid microwaving—they’ll lose their crunch

Helpful Notes

• Spice Level: Want more heat? Double the cayenne or add a pinch of chili powder.
• Make Ahead: Marinate the chicken overnight and prep the flour mix the day before.
• Oil Tip: Strain and reuse your frying oil once or twice—store it in a glass jar in a cool place.
• No Buttermilk? Use ¾ cup milk + 1 tbsp lemon juice or white vinegar as a quick substitute.

Conclusion

If you’re craving something crispy, juicy, and finger-lickin’ good, this homemade popcorn chicken recipe delivers. It’s easy enough for a weeknight dinner but impressive enough to serve guests. With its addictively crispy coating and bold, savory flavor, it’s a recipe you’ll come back to again and again.

Tried this recipe? Leave a star rating and drop a comment below—we’d love to hear your twist on it! And don’t forget to share this recipe on Pinterest or Facebook to spread the popcorn chicken love. What dip did you go with? Let us know below!

Frequently Asked Questions (FAQ)

What is the meaning of popcorn chicken?

Popcorn chicken refers to small, bite-sized pieces of fried chicken that resemble popcorn in size and are often served as a snack or appetizer. They’re known for their crunchy exterior and tender, juicy inside.

What is KFC popcorn chicken made of?

KFC’s popcorn chicken typically uses seasoned breading, tender chicken breast chunks, and their signature blend of 11 herbs and spices, deep-fried to crispy perfection.

Which chicken does popcorn chicken contain?

Most popcorn chicken is made from boneless, skinless chicken breast or thigh meat cut into small cubes—breast meat is leaner, while thigh offers more juiciness.

Which fast food chain offers popcorn chicken?

Besides KFC, chains like Popeyes, Church’s Chicken, Sonic, and some regional fast food joints also serve their version of popcorn chicken, often with a twist in spices or breading.