Popcorn Chicken Crispy Snack (Printable)

Bite-sized golden chicken with a crisp crust, marinated and fried to juicy perfection.

# 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 Make It:

01 - Combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a bowl. Mix thoroughly, cover, and refrigerate for at least 30 minutes up to 4 hours.
02 - In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and freshly ground black pepper.
03 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (180°C), ensuring sufficient depth for deep frying.
04 - Remove chicken from marinade, allowing excess to drip off. Toss chicken pieces in the breading mixture until fully coated. For added crispness, dip coated chicken back into buttermilk and re-coat in the breading.
05 - Fry chicken pieces in batches to avoid overcrowding for 3 to 4 minutes or until golden brown and cooked through.
06 - Remove fried chicken with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
07 - Serve the crispy chicken bites hot with preferred dipping sauces such as ranch, honey mustard, or barbecue sauce.

# Expert Suggestions:

01 -
  • The double-dip breading trick creates an almost impossibly crispy crust that stays crunchy even after cooling.
  • Buttermilk keeps the chicken so tender inside that you'll wonder why you ever settled for rubbery fast-food versions.
  • Ready in 35 minutes from start to finish, including marinating time if you're pressed for time.
02 -
  • Oil temperature is literally everything—I learned this the expensive way by ruining two batches, but now I never skip the thermometer and it's been perfect every time since.
  • The double-dip trick isn't just hype; it genuinely transforms the texture from standard breaded chicken into something that rivals what you'd pay $12 for at a restaurant.
03 -
  • Use a meat thermometer to check internal temperature (75°C) instead of guessing—it removes all anxiety and guarantees perfectly cooked chicken every single time.
  • Save your buttermilk marinade for dredging instead of fresh buttermilk; the buttermilk picks up chicken flavor and helps the breading adhere even better on the second dip.
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