Crispy Popcorn Chicken Bites (Printable)

Bite-sized chicken pieces with a flavorful, extra-crispy crust—juicy inside and golden outside.

# Ingredient List:

→ 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:

01 - Combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate for at least 30 minutes or up to 4 hours.
02 - Whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and black pepper in a large bowl until evenly combined.
03 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Toss pieces in the flour mixture until thoroughly coated. For extra crunch, dip coated pieces back into buttermilk and re-coat with flour mixture.
05 - Fry chicken in batches without overcrowding for 3–4 minutes or until golden brown and cooked through. Maintain oil temperature between batches.
06 - Remove chicken using a slotted spoon and drain on a wire rack or paper towels. Serve immediately with preferred dipping sauces.

# Expert Hints:

01 -
  • The double coating technique creates that shatteringly crispy crust that stays crunchy even after the chicken cools down slightly
  • Buttermilk marinade keeps every bite impossibly juicy, so you never encounter dry chicken even if you accidentally overcook a batch
  • Makes enough for a crowd but disappears so fast you might want to consider doubling the recipe immediately
02 -
  • Crowding the pan drops the oil temperature dramatically, resulting in greasy chicken with a soggy coating instead of crispy perfection
  • Letting the marinated chicken drip slightly before coating prevents the flour from clumping up and creating uneven spots
  • A wire rack is infinitely better than paper towels for draining because air circulates underneath, keeping the bottom crispy too
03 -
  • Use a kitchen spider or slotted spoon to gently lower pieces into the oil to prevent dangerous splattering
  • Stir the flour mixture occasionally between batches to redistribute the spices evenly
  • If the coating starts getting too dark before the chicken is cooked through, your oil temperature is too high
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