Ultimate Homemade Popcorn Chicken

Crispy on the outside, juicy on the inside—this upgraded popcorn chicken features a tangy buttermilk marinade and a secret 11‑spice breading for snackable, game‑night perfection.

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Prep Time 1

Cook Time 10

Total Time 1 10

Servings: 4 servings

Course: Snack

Cuisine: American

Calories: 460

Ingredients Method Notes

Ingredients

For the Buttermilk Marinade

¾ cup buttermilk or yogurt + milk
1 large egg room temperature
1½ tsp kosher salt

For the Chicken Breading

1½ cups all‑purpose flour
½ cup cornstarch

11‑Secret Spice Blend

1 tsp kosher salt
½ tsp celery salt
1 tsp black pepper
1 tsp sweet paprika
1 tsp dried thyme, crushed
1 tsp dried oregano, crushed
¾ tsp onion powder
2 tsp garlic powder
½ tsp mustard powder
½ tsp ginger powder
¼ tsp cayenne pepper optional

For Frying

2½–3½ cups oil canola, vegetable, or peanut, about 1" deep

Method

Cut chicken into ½‑inch cubes. In a bowl, whisk buttermilk, egg, and salt. Add chicken, coat, cover, and refrigerate 1–24 hrs.
In a large bowl, whisk flour, cornstarch, and the 11‑spice blend. Drizzle 3 tbsp marinade into dry mix and pinch to form clumps.
Set up: heavy pot for frying, oven at 125 °F (50 °C) to keep warm, and tray with paper towels.
One hand for chicken, one for dredging: scoop chicken, spoon flour over, toss, press clumps, shake off excess. Spread on tray and toss again just before frying.
Heat oil to 350 °F (180 °C). Fry batches of chicken for 2–2½ min until golden, stirring halfway. Drain on paper‑lined tray and keep warm in oven.
Serve hot in popcorn boxes or paper cones with your favorite dips.

Notes

Spice level: double cayenne for more heat. Make ahead: marinate overnight and prep breading in advance. Reuse oil after straining once or twice. No buttermilk? Use ¾ cup milk + 1 tbsp lemon juice. Reheat leftover chicken at 375 °F for 8–10 minutes to keep crunchy.