Hey there! If you love crispy, juicy chicken with a kick, then you are in for a treat. This spicy popcorn chicken is crispy on the outside, tender on the inside, and packed with bold flavors.
And guess what? You can make it in under 30 minutes with simple ingredients. Plus, I am giving you the perfect seasoning mix to make it taste just right. Let’s get started!
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Cutting board
- Sharp knife
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Deep fryer or deep pan
- Tongs
- Slotted spoon
- Paper towels
- Baking sheet (optional)
Important Info
- Servings: 4 servings (about 40 bite-sized pieces)
- Estimated Cost to make this recipe: Around $8-$10 depending on the ingredients you have at home
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories per serving: About 280 calories
- Cook method: Frying
- Season: Perfect all year round
- Courses: Snack, Appetizer, Main Course
- Cuisine: American, International
- Diets: HalalDiet, LowLactoseDiet
How to Make Spicy Popcorn Chicken Bites
Now I am going to tell you what ingredients you need to make this crispy, spicy popcorn chicken and how to cook it to perfection.
Ingredients You Need
- 1 lb boneless, skinless chicken breast or thighs, cut into small bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Oil for frying
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Buttermilk | 1 cup milk + 1 tablespoon vinegar or lemon juice |
| All-purpose flour | 1:1 mix of rice flour and cornstarch for extra crispiness |
| Cornstarch | Potato starch |
| Cayenne pepper | Crushed red pepper flakes |
| Smoked paprika | Regular paprika + a drop of liquid smoke |
Instructions
- Pour the buttermilk into a large bowl. Add salt, black pepper, paprika, cayenne, garlic powder, and onion powder. Mix well.
- Add the chicken pieces to the buttermilk mixture, making sure they are fully coated. Let them sit for at least 5 minutes while you prepare the coating.
- In another bowl, mix flour, cornstarch, baking powder, smoked paprika, and chili powder.
- Heat oil in a deep pan over medium-high heat until it reaches 350°F (175°C).
- Take each chicken piece from the buttermilk, shake off excess, and coat it in the flour mixture. Press the coating in to make sure it sticks.
- Carefully drop the coated chicken pieces into the hot oil. Fry in batches to avoid overcrowding.
- Fry for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels.
- Repeat until all the chicken is fried. Serve hot with your favorite dipping sauce.
Helpful Tips
- For extra crispy chicken, double dip: after the first flour coating, dip the chicken back in buttermilk, then coat again in flour.
- Use a thermometer to check oil temperature. If the oil is too cold, the chicken will be greasy. If too hot, it will burn before cooking inside.
- Do not overcrowd the pan. Fry in small batches for even cooking.
- Spice it up! Add more cayenne if you love extra heat.
- Drain properly on a wire rack instead of paper towels to keep it crispy.
What to Serve with Spicy Popcorn Chicken Bites
These spicy little bites go well with so many things. Try them with:
- Ranch dressing or honey mustard for dipping
- French fries or onion rings for a full meal
- Coleslaw for a crunchy contrast
- A side of rice to make it more filling
How Do You Serve the Recipe?
Serve your popcorn chicken in a bowl with toothpicks for easy snacking. If making it a meal, serve on a plate with fries and a side of spicy mayo.
Where Do You Serve This Recipe the Most?
This is perfect for game nights, parties, and casual gatherings. It is also a great snack for movie nights. Since it stays crispy for a while, you can even pack it for picnics.
Storage
Short-Term Storage (Room Temperature)
- Keep the cooked popcorn chicken in a bowl lined with paper towels for up to 2 hours at room temperature.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in an oven at 375°F (190°C) for about 8 minutes to get the crispiness back.
Freezing
- Place the cooked popcorn chicken in a single layer on a baking sheet and freeze for 30 minutes before transferring to a freezer-safe bag.
- Freeze for up to 3 months.
- Reheat straight from frozen in an oven at 400°F (200°C) for 12-15 minutes.
Frequently Asked Questions
Can I bake instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway. Spray them lightly with oil for crispiness.
Can I make this in an air fryer?
Yes! Place the coated chicken in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 10-12 minutes, shaking halfway through.
Is this kid-friendly?
Yes, but you can reduce or remove the cayenne pepper if making it for kids.
What is the best oil for frying?
Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and work great for this recipe.