Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb boneless, skinless chicken thighs (or breasts), cut into 3/4-inch pieces
- 3/4 cup buttermilk + 1 large egg
- Seasonings: 2.5 tsp kosher salt, 2 tsp paprika, 1.5 tsp garlic powder, 1.5 tsp onion powder, 1.5 tsp white pepper, 1/2 tsp black pepper, 1/4 tsp cayenne
- Dry dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 1/2 tsp baking powder, 1/2 tsp each dried thyme & oregano (optional 1/2 tsp MSG)
- Oil for frying (about 1.5–2 quarts neutral oil)
- Optional dips: Pepper gravy (butter, flour, chicken stock, pepper) or honey mustard (mayo, Dijon, honey, lemon)
Do This
- 1. Marinate chicken 30–60 minutes in buttermilk, egg, salt, and half the spices.
- 2. Mix dredge: flour, cornstarch, baking powder, remaining spices; drizzle in 1–2 tbsp marinade to form tiny flour clumps.
- 3. Double-dredge: coat chicken in flour, dip back in marinade, then flour again; press for a nubby crust.
- 4. Rest breaded pieces 10 minutes on a rack to set the coating.
- 5. Fry at 350°F in batches until light-golden and 165°F inside, about 3–4 minutes per batch.
- 6. Whisk together gravy or honey mustard; serve immediately with a pinch of salt over hot pops.
Why You’ll Love This Recipe
- Craggy, nubbly crust that stays crisp thanks to a double dredge and a clever flour mix.
- Well-seasoned with classic spice-cabinet flavors that nod to the fast-food favorite.
- Fast cook time—tiny bites fry in minutes and are perfect for sharing.
- Two quick dip options: peppery brown gravy or a tangy-sweet honey mustard.
Grocery List
- Produce: 1 lemon, fresh parsley (optional garnish)
- Dairy: Buttermilk, 1 large egg, unsalted butter
- Pantry: Boneless skinless chicken thighs (or breasts), all-purpose flour, cornstarch, baking powder, neutral frying oil, kosher salt, paprika, garlic powder, onion powder, white and black pepper, cayenne, dried thyme, dried oregano, chicken stock, mayonnaise, Dijon mustard, honey, Worcestershire sauce (optional), MSG (optional)
Full Ingredients
Chicken & Marinade
- 1.5 lb boneless, skinless chicken thighs (juiciest) or breasts, cut into 3/4-inch pieces
- 3/4 cup buttermilk
- 1 large egg
- 1 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground white pepper
- 1/2 tsp hot sauce (optional)
Seasoned Dredge (Double-Coating)
- 1 1/2 cups all-purpose flour (195 g)
- 1/2 cup cornstarch (60 g)
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground white pepper
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp MSG (optional, for umami)
For Frying
- 1.5–2 quarts neutral oil (peanut, canola, or vegetable), enough for 2 inches depth
Pepper Gravy (Dipping)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups low-sodium chicken stock
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground white pepper
- 1 tsp Worcestershire sauce (optional, for color and depth)
- Pinch of salt, to taste
Honey Mustard (Dipping)
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp fresh lemon juice
- Pinch of salt
For Serving
- Chopped fresh parsley (optional)
- Extra kosher salt for finishing
Step-by-Step Instructions
Step 1: Cut and marinate the chicken
Cut chicken into even 3/4-inch pieces so they cook at the same rate. In a medium bowl, whisk together buttermilk, egg, salt, paprika, garlic powder, onion powder, white pepper, and hot sauce (if using). Add chicken, toss to coat, cover, and refrigerate for 30–60 minutes (up to 4 hours for extra tenderness).
Step 2: Mix the seasoned dredge
In a large bowl, whisk flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, white pepper, black pepper, thyme, oregano, cayenne, and MSG (if using). To build those signature nubbly bits, drizzle 1–2 tablespoons of the marinade into the flour and rub lightly with fingers to create tiny clumps.
Step 3: Double-dredge for a nubby crust
Working in batches, lift chicken from the marinade, letting excess drip off. Toss in the flour mix, pressing to adhere. Dip quickly back into the marinade, then return to the flour for a second coat, pressing and squeezing to form a craggy surface. Place breaded pieces on a wire rack and let rest 10 minutes to set the coating.
Step 4: Heat the oil
Pour 2 inches of oil into a Dutch oven or deep, heavy pot. Heat to 350°F over medium-high heat. Set a wire rack over a sheet pan for draining. Keep a thermometer in the oil and adjust heat to maintain 325–350°F throughout frying.
Step 5: Fry to light-golden pops
Fry in batches without crowding. Carefully add breaded pieces and fry 3–4 minutes, turning occasionally, until light-golden and crisp with an internal temperature of 165°F. Transfer to the rack and immediately sprinkle with a pinch of salt. Let oil return to 350°F between batches.
Step 6: Make the dips
For pepper gravy: Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1–2 minutes until light blond. Gradually whisk in chicken stock; simmer 3–5 minutes until silky. Season with black and white pepper, Worcestershire (if using), and salt to taste.
For honey mustard: Stir together mayonnaise, Dijon, honey, lemon juice, and a pinch of salt until smooth.
Step 7: Serve
Pile the popcorn chicken into a warm bowl, garnish with parsley, and serve immediately with pepper gravy and/or honey mustard for dipping. Enjoy the shattering crust while it’s hot.
Pro Tips
- Thigh meat stays juicier than breast—use it if you can.
- That 10-minute post-breading rest is key; it hydrates the coating so it won’t flake off in the oil.
- Maintain 325–350°F oil; too cool and the crust gets greasy, too hot and it over-browns before the center cooks.
- Drizzling a little marinade into the flour creates tiny clumps that fry into extra craggy bits.
- Hold finished batches on a rack in a 250°F oven for up to 20 minutes while you fry the rest.
Variations
- Spicy: Add 1/2–1 tsp extra cayenne to the dredge and a few dashes of hot sauce to the marinade.
- Air Fryer: Mist breaded pieces with oil and air fry at 400°F for 8–10 minutes, shaking halfway, until crisp and 165°F inside.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour; keep the cornstarch for crunch.
Storage & Make-Ahead
Refrigerate leftovers up to 3 days; re-crisp in a 375°F oven or air fryer for 6–8 minutes. To make ahead, bread the chicken and freeze in a single layer until solid, then store in a freezer bag up to 2 months. Fry from frozen at 350°F for 4–5 minutes, or air fry at 400°F for 10–12 minutes, until 165°F.
Nutrition (per serving)
Approximate: 530 calories; 38 g protein; 28 g carbohydrates; 28 g fat; 2 g sugar; 1240 mg sodium.
