Chicken Popcorn Recipe

2 min read


  • 500g boneless chicken breast, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Oil for frying

For the sauce:

  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • Salt and pepper to taste


  1. Marinate the Chicken:
  • In a bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken pieces and stir to coat. Cover and refrigerate for at least 1 hour, or ideally overnight.
  1. Prepare the Sauce:
  • In a small bowl, whisk together all the sauce ingredients until smooth. Adjust seasoning to taste. Cover and refrigerate until ready to serve.
  1. Coat the Chicken:
  • In another bowl, mix together flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
  1. Fry the Chicken:
  • Heat oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
  • Remove the marinated chicken from the buttermilk, allowing excess to drip off.
  • Dredge each piece in the flour mixture until evenly coated, shaking off any excess flour.
  • Fry the chicken in batches for about 3-4 minutes or until golden brown and cooked through. Avoid overcrowding the pot.
  • Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  1. Serve:
  • Serve the chicken popcorn hot with the prepared sauce on the side for dipping.


  • For a crispier coating, you can double coat the chicken by dipping the flour-coated pieces back into the buttermilk and then into the flour mixture again before frying.
  • Adjust the spice levels in both the chicken coating and the sauce according to your preference.

This recipe provides a crispy and flavorful chicken popcorn that’s perfect for snacking or as a party appetizer. Enjoy!

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