Popcorn Chicken Crispy Bites (Printable Version)

Juicy chicken pieces with a flavorful, extra-crispy coating ideal for sharing or snacking.

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breast or thigh, cut into ¾ inch pieces

→ Marinade

02 - ½ cup buttermilk
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - ½ tsp paprika
06 - ½ tsp salt
07 - ¼ tsp ground black pepper

→ Breading

08 - 1¼ cups all-purpose flour
09 - ½ cup cornstarch
10 - 1 tsp baking powder
11 - 1 tsp paprika
12 - 1 tsp salt
13 - ½ tsp cayenne pepper (optional)
14 - Freshly ground black pepper, to taste

→ Frying

15 - Vegetable oil for deep frying

# How-To:

01 - Combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly, cover, and refrigerate for at least 30 minutes up to 4 hours.
02 - In a separate large bowl, whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and black pepper.
03 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C).
04 - Remove chicken from marinade allowing excess to drip off. Toss pieces in the flour mixture until evenly coated. For enhanced crispiness, dip coated chicken back into buttermilk then re-coat in the flour mixture.
05 - Fry chicken in batches without overcrowding for 3 to 4 minutes or until golden brown and fully cooked.
06 - Remove chicken with a slotted spoon, drain on a wire rack or paper towels. Serve hot with preferred dipping sauces.

# Expert Advice:

01 -
  • That impossibly crispy, shattering crust hides impossibly tender meat inside—it's the textural contrast that makes you reach for just one more bite.
  • Marinating in buttermilk does the heavy lifting, keeping the chicken juicy while the double-coating technique delivers restaurant-quality crunch you didn't think was possible in your own kitchen.
02 -
  • The double-coating trick—buttermilk, flour, repeat—is what separates adequate popcorn chicken from the kind people remember; don't skip it even though it feels fussy.
  • Overcrowding the pan is the silent killer of crispy chicken; the oil temperature plummets and your pieces steam instead of fry, so work in small, patient batches.
03 -
  • Add a tablespoon of the buttermilk marinade to your flour mixture—it creates tiny flecks that fry up extra crispy and add subtle tanginess to the crust.
  • Let your marinated chicken sit for at least an hour if you have time; this isn't just about flavor, it's about texture; the acid slowly breaks down the protein structure, making everything more tender.
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