Popcorn Chicken

My popcorn chicken recipe is easy to make and tastes better than KFC! It's crispy, juicy, and super flavorful. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 294kcal

Author Arman Liew

Ingredients

2 small chicken breasts chopped into bite-sized pieces, about 3/4 pounds
3/4 cup buttermilk
1/2 teaspoon salt
3/4 cup cornflour
1 tablespoon smoked paprika
1 tablespoon Oregano dried
1 tablespoon mustard powder
1/2 cup oil

Instructions

In a large bowl, combine the diced chicken breast, buttermilk, and salt. Let it sit for at least 10 minutes or up to 30 minutes.
In a separate bowl, whisk together the cornflour, smoked paprika, oregano, and mustard powder.
Add oil to a deep frying pan and place it over medium heat. Wait for the temperature to reach 350-375°F. Drain the chicken from the buttermilk.
Moving quickly, dip the chicken pieces in the dry mixture until completely coated. Add them to the hot oil and fry for 2-3 minutes or until golden and crispy.
Drain on a paper towel, season with more salt and enjoy.

Video

Notes

Oil: I found half a cup to be sufficient to fry the chicken in my 9-inch pot. If yours is smaller, you'll need less. If it's bigger, you may need a little more. Aim for two-inches of oil.
Air fryer method: Prep the chicken as instructed, then place the popcorn chicken pieces in a single layer in the air fryer basket. Air fryer at 375F for 10-12 minutes, flipping once.
Oven method: Lay the popcorn chicken pieces on a baking sheet and bake them in a 375°F oven for 16 to 20 minutes, flipping halfway through.
Use different spices. Garlic powder, onion powder, garlic powder, white pepper, and black pepper are all robust and umami-forward spices to change things up.
Spicy popcorn chicken. Add chili powder, cayenne pepper, and/or crushed red pepper flakes to the flour mixture.
Taiwanese popcorn chicken recipe. Swap out the cornflour for sweet potato flour and add five-spice powder to the seasonings.

TO STORE. After cooling, place the leftover popcorn chicken in an airtight container and store it in the fridge for 3 to 4 days.

TO FREEZE. Spread the cooled chicken pieces on a baking sheet and freeze until they’re solid. Transfer the chicken to a freezer-safe bag, then freeze for up to 2 months. Let them thaw first or reheat them from frozen.

TO REHEAT (so the chicken stays CRISPY!): When you're ready to reheat leftover popcorn chicken, preheat the oven to 375°F. Place the frozen or defrosted popcorn chicken on a baking sheet and bake for 10 to 15 minutes (20 to 25 minutes if frozen), turning them halfway through.

Nutrition