Homemade Crispy Popcorn Chicken (Print version)

Juicy bite-size chicken pieces in a seasoned, craggy coating, fried until deeply golden and crisp.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breast or thighs, cut into 1/2-inch to 3/4-inch pieces
02 - 3/4 cup (180 ml) buttermilk
03 - 1 large egg
04 - 1 tablespoon hot sauce
05 - 1 1/2 teaspoons kosher salt

For the crispy coating

06 - 1 cup (125 g) all-purpose flour
07 - 1/2 cup (60 g) cornstarch
08 - 1 teaspoon baking powder
09 - 2 teaspoons paprika
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon cayenne pepper, optional

For frying and serving

15 - 4 cups (950 ml) neutral oil, or enough for 1 1/2 inches in the pot
16 - Fine salt, for finishing
17 - Honey mustard, ranch, barbecue sauce, or spicy mayo, for dipping

# Instructions:

01 - Whisk buttermilk, egg, hot sauce, and kosher salt in a large bowl. Add the chicken pieces, toss to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.
02 - In a wide bowl, whisk flour, cornstarch, baking powder, paprika, garlic powder, onion powder, thyme, black pepper, and cayenne. Drizzle 1 tablespoon of the marinade into the flour mixture and rub it in with your fingers to make small clumps.
03 - Lift the chicken from the marinade, letting excess drip back into the bowl. Press the pieces into the flour mixture until fully coated, then place them on a wire rack or sheet pan.
04 - Let the coated chicken rest for 10 minutes while the oil heats. This helps the flour hydrate and stick to the chicken during frying.
05 - Pour oil into a Dutch oven or heavy pot to a depth of about 1 1/2 inches. Heat over medium-high heat until the oil reaches 350°F.
06 - Fry the chicken in small batches for 3-4 minutes, stirring gently once or twice, until deep golden and cooked through to 165°F. Return the oil to 350°F between batches.
07 - Transfer the popcorn chicken to a wire rack and sprinkle lightly with fine salt. Serve hot with your favorite dipping sauces.

# Good to know:

01 - Best served hot, shortly after frying.
02 - Let the coated chicken rest before frying for a better crust.
03 - Use a thermometer to keep the oil near 350°F.

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