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
3/4 cup buttermilk
1/2 teaspoon salt
3/4 cup cornflour
1 tablespoon smoked paprika
1 tablespoon Oregano dried
1 tablespoon mustard powder
3 tablespoons oil for deep frying *

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 over medium heat. 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

* Or as needed.

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.

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.

Variations

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.

Nutrition