Name: Homemade Popcorn Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 1 cup buttermilk; 1 teaspoon hot sauce; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 2 large eggs, beaten; 1 quart vegetable oil, for frying

Homemade Popcorn Chicken Recipe tastes like super crispy little bites of fried chicken with juicy centers and a salty, slightly spicy crust that rivals any drive-thru. It works perfectly for busy families, game nights, or snacky dinners and takes about 45 minutes from start to finish. I tested this version so many times that my kids now judge restaurant popcorn chicken like tiny food critics.

Why Homemade Popcorn Chicken Recipe Is Worth It

You control everything: the seasoning, the oil, the breading, and the quality of the chicken. That means you skip mystery meat and soggy breading and get crunchy, golden bites that stay crisp.

You save money and feed a crowd without a huge effort. The recipe scales easily, freezes well, and turns into an instant favorite for parties, movie nights, or lazy weekend lunches.

“This Homemade Popcorn Chicken Recipe tastes better than any fast food version. The crust stays crunchy, the chicken stays juicy, and my kids ask for it every week. I love that I know exactly what goes into it, and reheated leftovers still taste amazing.”

Ingredients You Need

Chicken

1.5 pounds boneless, skinless chicken thighs, cut into 1 inch pieces
- Thighs stay juicier than breasts and forgive slight overcooking.
Optional: use boneless, skinless chicken breasts if you prefer leaner meat
- Cut them smaller and watch the cook time closely.

Marinade

1 cup buttermilk
- Use any brand; store brand works great.
- Shortcut: mix 1 cup milk with 1 tablespoon white vinegar or lemon juice and rest 5 minutes.
1 large egg
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika or regular paprika
0.5 teaspoon black pepper
0.5 teaspoon cayenne pepper, optional for heat

Breading

1.5 cups all purpose flour
0.5 cup cornstarch
- Cornstarch helps the crust stay extra crisp.
1.5 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon black pepper
0.5 teaspoon baking powder
- This adds little bubbles and a lighter crunch.

Oil and dipping sauces

Neutral frying oil, enough to fill a heavy pot about 2 inches deep
- Use canola, vegetable, peanut, or avocado oil. Avoid olive oil since it smokes too quickly.
Dipping sauce ideas:
- Ketchup
- Ranch
- Honey mustard
- Spicy mayo (mayonnaise plus hot sauce or sriracha)
- Barbecue sauce

Optional flavor add ins

1 teaspoon dried Italian seasoning for a herby version
2 tablespoons grated parmesan cheese mixed into the breading
1 teaspoon chili powder or chipotle powder for smoky heat

Equipment list

Heavy bottomed pot or Dutch oven for frying
Wire rack set over a sheet pan
Medium and large mixing bowls
Tongs or a spider strainer
Instant read thermometer for oil and chicken
Paper towels
Cutting board and sharp knife

Quick Tips & substitutions

Cut chicken into even pieces so they cook at the same speed.
Pat chicken dry before marinating so the buttermilk sticks better.
Use yogurt thinned with a splash of milk if you do not have buttermilk.
Swap cornstarch with potato starch if you need a gluten free breading.
Season the flour generously; bland breading means bland popcorn chicken.
Heat oil to 350 to 365 degrees F and keep it in that range for best crunch.
Fry in small batches so the oil temperature stays hot and the pieces stay crisp.
Place fried chicken on a wire rack, not paper towels, so the bottoms stay crunchy.
Add a pinch of sugar to the breading if you like a subtle fast food style flavor.
Use an air fryer at 390 degrees F for about 8 to 10 minutes, shaking halfway, if you want less oil.

How to Make Homemade Popcorn Chicken

Step 1: Marinate the chicken

Add the chicken pieces to a medium bowl. Pour in buttermilk and egg, then add salt, garlic powder, onion powder, paprika, black pepper, and cayenne. Stir until every piece of chicken looks coated, then cover and chill at least 20 minutes and up to 8 hours.

Shorter marinating still gives flavor, while a longer rest gives deeper seasoning and tenderness. I usually mix this in the morning and fry in the evening.

Step 2: Mix the breading

In a large bowl, whisk together flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, and baking powder. Make sure no clumps of cornstarch or baking powder hide in the corners. Taste a pinch of the dry mix so you can adjust salt or spice before you coat the chicken.

If you want extra crunch, set aside 0.25 cup of the marinade to drizzle into the flour later. That trick creates little craggly bits that fry up super crisp.

Step 3: Heat the oil

Pour oil into a heavy pot so it reaches about 2 inches up the sides. Set the pot over medium heat and clip on a thermometer if you have one. Heat the oil to 350 to 365 degrees F.

If you do not have a thermometer, drop in a tiny pinch of the flour mix. The oil sits at the right temperature when the flour sizzles immediately and floats to the top.

Step 4: Coat the chicken

Lift a handful of chicken from the marinade and let the excess drip off. Toss the pieces in the flour mixture and press the breading onto each piece so it sticks well. If you saved some marinade, drizzle 1 to 2 tablespoons into the flour and toss until you see little clumps.

Those clumps cling to the chicken and fry into crunchy ridges. Place coated pieces on a plate or tray while you finish the rest.

Step 5: Fry the popcorn chicken

Carefully lower a few pieces of coated chicken into the hot oil. Stir gently with a spider or tongs so the pieces do not stick together. Fry each batch for about 3 to 4 minutes, until the crust looks deep golden and the chicken reaches 165 degrees F inside.

Lift the chicken out and place it on a wire rack set over a sheet pan. Sprinkle a tiny pinch of salt on the hot pieces for extra flavor. Let the oil come back to temperature, then repeat with the remaining chicken.

Step 6: Sauté veggies and aromatics

Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots; cook until soft, about 8 minutes. Stir in garlic, ginger, harissa, coriander, and turmeric; cook 2 minutes, until aromatic. Season with salt.

Step 7: Rest and serve

Let the popcorn chicken rest on the rack for 5 minutes so the juices settle and the crust firms up. Serve hot with your favorite dipping sauces and sides. Watch them vanish faster than you thought possible.

Recipe Variations

Gluten free: use a gluten free all purpose flour blend plus cornstarch and check that all spices list gluten free on the label.
Extra spicy: double the cayenne in the marinade and add chili powder to the breading.
Mild kid version: skip cayenne and smoked paprika and use sweet paprika only.
Low carb: use finely crushed pork rinds or almond flour mixed with grated parmesan instead of regular flour.
Air fryer: spray coated chicken lightly with oil and cook at 390 degrees F for 8 to 10 minutes, shaking once.
Asian inspired: add soy sauce to the marinade and sprinkle the hot chicken with sesame seeds and sliced green onion.
Garlic parmesan: toss hot popcorn chicken with melted butter, minced garlic, and grated parmesan.

Ways to Serve Popcorn Chicken

Serve in a basket with fries, carrot sticks, celery, and ranch.
Pile over rice with steamed broccoli and drizzle with spicy mayo.
Add to a salad with romaine, cherry tomatoes, cucumbers, and ranch or honey mustard.
Stuff into warm tortillas with lettuce, pickles, and a drizzle of sauce for quick wraps.
Use as a topping for mac and cheese for a comfort food dinner.
Pack leftovers in lunch boxes with fruit and veggies for an easy meal.

Storage Options

Cool the popcorn chicken completely on a wire rack before you store it so the crust stays as crisp as possible. Transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. Reheat in an air fryer or hot oven at 375 degrees F for about 5 to 8 minutes until the outside crisps again and the inside heats through. Freeze cooled pieces on a sheet pan, then move them to a freezer bag and reheat from frozen at 375 degrees F until hot and crunchy.