• 3 lb chicken breast, cut into 1-inch pieces
  • 5 tbsp all purpose flour
  • 1 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 cup buttermilk
  • 2 cups panko crumbs
  • 1 cup oil, vegetable or canola

Ingredients for Popcorn Chicken

  • Chicken Breast – Use fresh or thawed chicken, cut it into even, bite-sized pieces
  • Flour – all-purpose flour works best for this recipe
  • Salt – fine sea salt or table salt will do
  • Garlic powder – adds extra flavor to the breading
  • Buttermilk – makes the chicken juicy and the breading nice and crispy
  • Panko Crumbs – add a nice, crunchy texture to the chicken 
  • Oil – use any high heat cooking oil such as canola oil, vegetable oil, or light olive oil

Popcorn Chicken is a classic comfort food that never gets old. These crispy and juicy bites are perfect for anyone, whether they're a kid or an adult.

Popcorn Chicken


  1. Slice chicken breast – cut into even, bite-sized pieces. 
  2. Make the flour mixture – Whisk the flour, salt, and garlic powder together in a medium bowl. 
  3. Measure buttermilk & panko – Pour buttermilk into a separate bowl and the panko bread crumbs onto a plate. 
  4. Dredge the chicken – Dip the chicken bites into the flour mixture, followed by the buttermilk then panko.
  5. Fry the chicken – Preheat about 1-inch of oil in a deep frying pan to 175°C and pop the coated chicken pieces inside. Fry in small batches until golden brown.
  6. Allow the chicken to rest – Remove the popcorn chicken from oil with a slotted spoon and let it rest on a plate lined with a paper towel to soak up the excess grease or a wire rack with paper towels underneath. Serve with your favorite sauce!

Tips for the Tastiest Popcorn Chicken

  1. Cut the chicken into even-sized pieces – To ensure even cooking, slice the chicken into similar-sized pieces.
  2. Avoid overcooking the chicken – Once the chicken turns golden brown, remove it immediately from the oil. The longer it cooks, the drier it will get. Chicken breast should reach 75˚C on an instant read thermometer when done.
  3. Check the oil with a thermometer – To make sure your oil has reached 175°C before adding the chicken.
  4. Season the batter – If you’re feeling adventurous, add in a couple teaspoons of different spices into the flour mixture. Cayenne pepper, freshly cracked black pepper, and paprika are all great flavorings.
  5. Add baking powder for extra crispy popcorn chicken – If you like your chicken extra crispy, add in a couple of tablespoons of baking powder to the flour mixture.

Author: Natalya Drozhzhin - recipe first appeared on https://natashaskitchen.com/


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