If you’re after that golden, shatteringly crisp fried chicken you can’t stop popping into your mouth at restaurants, then you’re in for a delight! Crispy Restaurant Style Popcorn Chicken: The Ultimate Recipe is your new secret for perfectly seasoned, tender, and ultra-crunchy bites you’ll want to make every weekend. This easy recipe uses classic pantry staples to bring you punchy flavor, irresistible crunch, and the kind of nostalgic comfort that never lasts long on the serving platter—so get ready to watch them disappear fast!
Ingredients You’ll Need
You’ll be amazed at how easy it is to assemble fantastic popcorn chicken with just a handful of everyday ingredients. Each component brings something special, ensuring every piece is juicy inside and fiercely crunchy outside.
- Chicken: Boneless, skinless chicken breasts or thighs offer the perfect balance of tenderness and bite for popcorn chicken.
- Buttermilk: This tangy marinade is the secret to tenderizing the chicken and adding subtle depth of flavor.
- Hot Sauce: Optional, but a dash gives your chicken a gentle kick and richer color.
- All-Purpose Flour: The essential base for a crisp, crackly coating every time.
- Cornstarch: Blended with flour, this makes the crust extra light and seriously crunchy.
- Salt: Crucial for drawing out the flavors and seasoning the chicken perfectly from the inside out.
- Black Pepper: Adds a gentle background heat that wakes up all the other spices.
- Garlic Powder: A flavor booster that gives the chicken a savory warmth you can’t resist.
- Paprika: This not only brings color but also infuses a subtle smokiness.
- Onion Powder: A touch of sweetness and savory depth to round out the flavor.
- Cayenne Pepper: Totally optional, yet a pinch will ignite the taste buds for those who like some heat.
- Vegetable Oil: The perfect neutral oil for deep-frying, helping you achieve that signature restaurant crunch.
How to Make Crispy Restaurant Style Popcorn Chicken: The Ultimate Recipe
Step 1: Marinate the Chicken
Start by tossing your chicken pieces with buttermilk (and hot sauce, if you like a little zing) in a big bowl. This simple step may seem basic, but a good soak bathes the chicken in flavor, ensures it stays juicy, and gives the coating something to cling to. Let it marinate in the fridge for a minimum of 30 minutes—if you can spare up to four hours, your chicken will be even more delectable.
Step 2: Prepare the Seasoned Flour
While the chicken rests, grab a separate bowl and whisk together the flour, cornstarch, salt, black pepper, garlic powder, paprika, onion powder, and a sprinkle of cayenne if you’re venturing on the spicy side. This vibrant mix guarantees each bite bursts with layered flavor and an unbeatable crunch—cornstarch especially transforms your crust from good to epic!
Step 3: Dredge the Chicken
Now for the messy, fun part! Remove each chicken piece from the marinade, letting extra liquid drip off, then dredge it thoroughly in your seasoned flour mixture. Press down lightly to ensure every nook and cranny is well coated. If you want double the crunch (and who doesn’t?), dip the dredged pieces back into the buttermilk, then the flour again for a super thick, flavorful crust.
Step 4: Heat the Oil
Pour about two inches of vegetable oil into a heavy skillet or deep pot and heat it until it reaches 350°F. If you don’t have a thermometer, test with a small piece of bread—it should sizzle and brown in about a minute. Keeping the oil at the right temperature is key for perfect frying and prevents greasy chicken.
Step 5: Fry to Golden Perfection
Carefully lower your coated chicken pieces into the hot oil in batches, making sure not to overcrowd. Fry each batch for three to four minutes until gloriously golden and crunchy on the outside, and cooked through inside. Remove with a slotted spoon and set onto a paper towel-lined plate to soak up excess oil. Repeat until every batch is beautifully crisped.
Step 6: Serve Hot with Sauces
Once your kitchen smells utterly irresistible and all the chicken is fried, it’s time to serve! Dish up your popcorn chicken piping hot, paired with your favorite dips like honey mustard, ranch, or a tangy spicy mayo. Trust me, you won’t have to call anyone to the table twice.
How to Serve Crispy Restaurant Style Popcorn Chicken: The Ultimate Recipe
Garnishes
For a fresh pop of color and flavor, sprinkle your popcorn chicken with chopped parsley or chives. A quick zest of lemon or lime right before serving can brighten up the flavors and cut through the richness, making each bite even more tantalizing.
Side Dishes
This chicken loves good company! Pair it with crispy fries, creamy coleslaw, or a cool cucumber salad for a restaurant-worthy platter. For a heartier meal, slide them into wraps, pile onto rice bowls, or layer over greens with a zesty dressing.
Creative Ways to Present
Crispy Restaurant Style Popcorn Chicken: The Ultimate Recipe is wildly versatile—pile them into paper cones for parties, thread onto skewers for fun finger food, or tuck into slider buns with a swipe of sauce for playful miniature sandwiches that kids (and adults) adore!
Make Ahead and Storage
Storing Leftovers
If you manage to have any left, let the chicken pieces cool completely and then store them in an airtight container in the fridge. They’ll stay fresh and delicious for up to three days—perfect for snacking or a quick lunch.
Freezing
For busy weeknights, you can freeze fully cooked popcorn chicken! Lay them out on a baking sheet to freeze individually before transferring to a zip-top bag. They’ll keep for up to two months and you can reheat straight from the freezer whenever the craving strikes.
Reheating
To restore their irresistible crunch, spread the chicken pieces on a baking sheet and heat in a 400°F oven for about 10 minutes, or until hot and crispy again. The air fryer is another great option—just a few minutes at 375°F and your Crispy Restaurant Style Popcorn Chicken: The Ultimate Recipe is revived to its former glory.
FAQs
Can I make this recipe gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free flour blend and double-check your other ingredient labels. The results are still deliciously crispy and golden.
Is there a way to bake these instead of frying?
Yes! Arrange the breaded chicken on a wire rack set over a baking sheet, mist lightly with cooking spray, and bake at 425°F for 18–20 minutes, flipping once. The crust won’t be quite as crackling, but it’s still wonderfully crisp.
What if I don’t have buttermilk?
No worries—make a quick substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk, stir, and let it sit for five minutes. It works beautifully to tenderize and flavor the chicken just like buttermilk.
How can I adjust the spice level?
Control the heat by increasing or decreasing the cayenne pepper and hot sauce, or leave them out entirely for a mild, family-friendly version. For spice lovers, serve with a drizzle of your favorite hot sauce for extra oomph.
Can I use an air fryer for this recipe?
Definitely! Spray the coated chicken generously with oil and cook in a single layer in your air fryer at 400°F for 10–12 minutes, flipping halfway through. You’ll get a lighter crunch with less oil, but still so much flavor.
Final Thoughts
I can’t wait for you to share Crispy Restaurant Style Popcorn Chicken: The Ultimate Recipe with your friends and family! It’s the kind of treat that brings everyone to the kitchen, and I promise those crunchy, golden bites are even better when they’re homemade. Don’t be surprised if this becomes your most-requested appetizer—it’s destined to disappear fast!
Print
Crispy Restaurant Style Popcorn Chicken: The Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus marinating time)
- Yield: 6 servings
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
Learn how to make the ultimate crispy restaurant-style popcorn chicken at home with this delicious recipe. Perfectly seasoned and fried to golden perfection, these bite-sized chicken pieces are sure to be a hit with family and friends.
Ingredients
Chicken:
- 1 ½ pounds boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
Marinade:
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Seasoned Flour Mixture:
- 1 ½ cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
For Frying:
- vegetable oil
Instructions
- Marinate the Chicken: Combine chicken pieces with buttermilk and hot sauce. Refrigerate for 30 minutes to 4 hours.
- Prepare the Flour Mixture: Mix flour, cornstarch, salt, pepper, garlic powder, paprika, onion powder, and cayenne pepper.
- Fry the Chicken: Heat oil to 350°F, dredge chicken in flour, and fry in batches until golden brown.
- Serve: Drain fried chicken on paper towels and serve hot with dipping sauces.
Notes
- For extra crunch, double dredge the chicken before frying.
- You can bake or air-fry the chicken for a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 1g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg
