Popcorn Chicken Crispy Bites (Printable)

Bite-sized golden chicken with a flavorful, extra-crispy crust, ideal for snacking or sharing with dipping sauces.

# What You Need:

→ 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

# Directions:

01 - Combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a bowl. Mix thoroughly, cover, and refrigerate for at least 30 minutes up to 4 hours.
02 - In a separate large bowl, whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and freshly ground black pepper.
03 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
04 - Drain excess marinade from chicken pieces and toss them in the breading mixture until fully coated. For extra crispiness, dip coated chicken back into buttermilk and re-coat with breading mixture.
05 - Fry chicken in batches without overcrowding for 3 to 4 minutes or until golden brown and cooked through.
06 - Remove chicken with a slotted spoon and drain on a wire rack or paper towels. Serve hot with preferred dipping sauces.

# Expert Advice:

01 -
  • You get restaurant-quality crunch at home without the guilt of drive-through visits.
  • The double-breading trick keeps the inside impossibly juicy while the outside shatters when you bite down.
  • It's fast enough for a weeknight snack but impressive enough to serve when friends drop by unexpectedly.
02 -
  • Overcrowding the pan is the number one mistake—even if you're tempted to speed things up, resist it, because crammed pieces steam instead of frying and you'll regret it.
  • The oil temperature is non-negotiable; even five degrees off changes whether you get golden magic or pale, greasy disappointment.
03 -
  • Use a deep-fry thermometer—it's the single most important tool you can own for this recipe, and it removes all the guesswork.
  • If you can't access buttermilk, make a substitution with milk plus lemon juice or vinegar, but don't skip this step because it's what keeps the chicken tender inside.
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