📝 About This Recipe
Inspired by the iconic fast-food snack but elevated with gourmet techniques, this popcorn chicken features tender, bite-sized morsels of chicken thigh marinated in herb-infused buttermilk. Each piece is double-dredged in a seasoned flour blend to create those signature 'craggy' bits that offer an explosive crunch in every bite. It’s the perfect balance of savory spices and juicy poultry, making it an irresistible crowd-pleaser for game days or family dinners.
🥗 Ingredients
The Chicken & Marinade
- 2 pounds Boneless Skinless Chicken Thighs (cut into 3/4-inch bite-sized pieces)
- 1.5 cups Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (like Frank's RedHot for subtle tang)
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
The Seasoned Flour Dredge
- 2 cups All-Purpose Flour
- 1/2 cup Cornstarch (key for extra crispiness)
- 2 teaspoons Smoked Paprika
- 1 tablespoon Onion Powder
- 1 teaspoon Dried Oregano (rubbed between palms to release oils)
- 1 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Cayenne Pepper (adjust for desired heat level)
- 1 teaspoon Baking Powder (helps create air bubbles in the crust)
Frying & Garnish
- 1 quart Vegetable Oil (for deep frying; peanut or canola also work)
- 1 pinch Flaky Sea Salt (for finishing)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the buttermilk, hot sauce, garlic powder, and salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
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2
In a separate shallow dish or a large heavy-duty Ziploc bag, combine the flour, cornstarch, smoked paprika, onion powder, oregano, black pepper, cayenne, and baking powder. Whisk or shake thoroughly to distribute the spices.
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3
Drizzle 2-3 tablespoons of the buttermilk marinade into the flour mixture and use a fork to stir it in. This creates small clumps in the flour that will stick to the chicken and turn into extra-crunchy 'popcorn' bits.
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4
Working in small batches, remove chicken from the buttermilk, letting excess liquid drip off, and toss into the flour mixture. Press the flour firmly onto each piece of chicken to ensure a thick coating.
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5
Place the coated chicken pieces on a wire rack set over a baking sheet. Let them rest for 10-15 minutes; this 'sets' the breading so it doesn't fall off in the oil.
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6
While the chicken rests, fill a large Dutch oven or heavy-bottomed pot with about 2 inches of oil. Heat over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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7
Carefully drop 10-12 pieces of chicken into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy chicken.
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8
Fry the chicken for 3-5 minutes, turning occasionally with a slotted spoon, until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C).
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9
Use a spider strainer or slotted spoon to remove the chicken and place it on a clean wire rack or a paper-towel-lined plate to drain.
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10
Immediately sprinkle the hot chicken with a pinch of flaky sea salt while the oil is still wet on the surface.
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11
Allow the oil to return to 350°F (175°C) before starting the next batch. Repeat until all chicken is fried.
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12
Garnish with fresh parsley and serve immediately while piping hot and ultra-crispy.
💡 Chef's Tips
Use chicken thighs instead of breasts; they stay much juicier during the high-heat frying process. Don't skip the resting period after dredging; it is the secret to keeping the breading attached to the meat. Use a thermometer to monitor your oil; if it’s too cold, the chicken gets oily; if too hot, the outside burns before the inside cooks. If you want 'extra craggy' chicken, double-dip: Buttermilk -> Flour -> Buttermilk -> Flour. To keep finished batches warm, place the wire rack in a 200°F (95°C) oven while you finish the rest.
🍽️ Serving Suggestions
Serve with a side of creamy Honey Mustard or spicy Sriracha Mayo for dipping. Pair with classic coleslaw and buttered corn on the cob for a full fast-food experience at home. Goes perfectly with a cold, crisp Lager or a glass of sweet iced tea. Toss the finished chicken in Buffalo sauce or Garlic Parmesan butter for a flavor twist. Serve in a paper cone or basket for a fun, authentic 'snack bar' presentation.