Try KFC-Style Popcorn Chicken at Home: Simple & Crispy Recipe

Crispy, golden kfc-style popcorn chicken can turn any ordinary meal into a flavor-packed adventure.

My kitchen experiments often lead to delightful surprises like this crowd-pleasing recipe.

Weeknight dinners transform when you have a simple technique for creating restaurant-quality bites.

Marinating chicken pieces in buttermilk ensures maximum tenderness and incredible taste.

Seasoned flour coating delivers that signature crunch everyone loves about classic fried chicken.

Minimal ingredients and straightforward steps mean you can whip up these addictive morsels in under thirty minutes.

Prepare to impress your dinner companions with this irresistible homemade version that rivals any takeout option.

Why Popcorn Chicken Is the Perfect Snack

• Master Flavor Explosion: Dive into a spice-packed chicken adventure that transforms ordinary chicken into a crispy, mouth-watering delight matching restaurant-quality taste.
• Foolproof Cooking Technique: Learn a professional-grade breading method that guarantees a perfectly golden, crunchy exterior with simple step-by-step instructions anyone can follow.
• Quick Family Crowd-Pleaser: Create a universally loved dish that appeals to kids and adults alike, making mealtime fun and delicious without complicated preparations.
• Budget-Friendly Comfort Food: Recreate a popular fast-food favorite at home for a fraction of the cost, using basic ingredients found in most kitchen pantries.

Everything You Need for Popcorn Chicken

• Chicken Breast: A lean, tender protein that serves as the main star of this crispy popcorn chicken recipe.

• Buttermilk, Eggs: Creates a tangy, rich marinade that tenderizes the chicken and helps the coating stick perfectly.

• All-Purpose Flour, Cornstarch: Provides a light, crispy exterior that gives the chicken its signature crunchy texture.
• Salt, Black Pepper, Paprika, Garlic Powder, Onion Powder: Delivers a complex blend of savory and slightly spicy seasonings that mimic KFC's iconic flavor profile.

• Vegetable Oil: Ensures a deep, even fry that creates a golden brown and perfectly crisp chicken coating.

Simple Steps to Make Popcorn Chicken at Home

Step 1: Prepare Chicken Chunks

Cut chicken breast into bite-sized pieces ensuring uniform shape. Each piece should be roughly similar for consistent cooking and crispy results.

Step 2: Create Flavor Bath

Combine buttermilk and eggs in a mixing bowl. This liquid mixture will help tenderize chicken and enhance its flavor profile.

Step 3: Mix Seasoned Coating

• All-purpose flour
• Cornstarch
• Salt
• Black pepper
• Paprika
• Garlic powder
• Onion powder

Thoroughly mix to distribute spices evenly across the coating.

Step 4: Marinate Chicken

Immerse chicken pieces completely in buttermilk-egg mixture. Allow excess liquid to drip off before moving to next stage.

Step 5: Create Crispy Exterior

Roll each chicken piece in seasoned flour blend. Press coating firmly onto chicken to develop a thick, adherent crust that will become deliciously crisp when fried.

Step 6: Prepare Frying Station

Heat vegetable oil in a deep, heavy-bottomed pot. Use a cooking thermometer to maintain precise 350°F temperature for perfect frying.

Step 7: Fry Chicken Batches

Gently lower breaded chicken into hot oil. Fry in small batches to prevent overcrowding and maintain consistent oil temperature.

Step 8: Cook Until Golden

Fry chicken pieces for 3-4 minutes, turning occasionally. Ensure golden brown color and internal temperature reaches 165°F for safe consumption.

Step 9: Drain Excess Oil

Remove chicken using a slotted spoon. Place on wire rack or paper towel-lined plate to drain excess oil.

Step 10: Rest and Serve

Let chicken rest 2-3 minutes to allow coating to set. Serve hot for maximum crispiness and flavor enjoyment.

Tips for the Best Crispy Popcorn Chicken

• Precise Chicken Cutting: Trim chicken into uniform bite-sized pieces to guarantee even cooking and consistent texture throughout the batch.
• Buttermilk Magic: Marinate chicken in buttermilk mixture for at least 30 minutes to enhance tenderness and infuse deeper flavor into the meat.
• Spice Blend Secrets: Ensure dry seasonings are mixed thoroughly with flour and cornstarch to prevent clumping and create an evenly distributed, flavorful coating.
• Press and Seal Technique: Gently press seasoned flour coating onto chicken pieces to create a thick, crispy exterior that locks in moisture and delivers that signature crunch.
• Temperature Control Matters: Use a cooking thermometer to maintain consistent 350°F oil temperature, preventing soggy or burned chicken pieces during frying.

Creative Twists on Popcorn Chicken Recipes

• Spicy Southern Popcorn Chicken: Add cayenne pepper and hot sauce to the buttermilk marinade for a fiery kick that builds heat with each bite.
• Mediterranean Herb Chicken Bites: Mix dried oregano, thyme, and rosemary into the flour coating for a fragrant, herbaceous flavor profile inspired by Greek cuisine.
• Korean Gochujang Popcorn Chicken: Blend gochujang paste into the buttermilk marinade and sprinkle sesame seeds on the final coating for a tangy, umami-rich version with a Korean-inspired twist.
• Ranch-Seasoned Crispy Chicken: Incorporate ranch seasoning mix directly into the flour blend, creating a creamy, zesty coating that mimics classic ranch dressing flavors.

What Goes Best with Popcorn Chicken

• Savor Spicy Ranch Dip: Whip up a zesty ranch dressing mixed with hot sauce to complement the crispy chicken's bold flavors and add a tangy kick.
• Pair with Crisp Coleslaw: Create a refreshing side of creamy coleslaw with a hint of apple cider vinegar to balance the rich, deep-fried chicken's intensity.
• Match with Cold Beer: Select a light lager or wheat beer that cuts through the chicken's greasy texture and provides a cool, refreshing contrast to the spicy coating.
• Elevate with Honey Mustard: Prepare a sweet and tangy honey mustard sauce that enhances the chicken's crispy exterior and adds a delightful flavor complexity.

Keep Popcorn Chicken Crunchy and Fresh

• Store leftover popcorn chicken in an airtight container, placing pieces in a single layer to prevent sogginess, and refrigerate for up to 3-4 days.
• Wrap cooled chicken pieces individually in plastic wrap, then place in a freezer-safe bag, removing as much air as possible to prevent freezer burn, and store for up to 2 months.
• Preheat oven to 375°F, spread chicken on a baking sheet, and warm for 10-12 minutes until crispy and heated through, turning pieces halfway to ensure even reheating.

FAQs About Popcorn Chicken at Home

• Why use buttermilk in the marinade?

Buttermilk helps tenderize the chicken by breaking down proteins, making the meat incredibly soft and juicy while adding a subtle tangy flavor that enhances overall taste.

• Can I make this recipe gluten-free?

Yes, simply replace regular flour with gluten-free flour blend and use cornstarch to maintain the crispy texture and coating consistency.

• What's the secret to getting a super crispy coating?

The key is pressing the seasoned flour mixture firmly onto chicken pieces, ensuring a thick, even layer that creates a crunchy exterior when fried.

• How do I know the oil is at the right temperature?

Use a cooking thermometer to check that oil is precisely 350°F, which prevents soggy chicken and ensures a perfectly crisp golden-brown exterior.

KFC-Style Popcorn Chicken Recipe

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4.8 from 23 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Crispy KFC-style popcorn chicken brings irresistible Southern comfort to your kitchen, packed with secret spices and golden-brown crunch. Hungry souls will dive into these bite-sized delights that promise restaurant-quality flavor without leaving home.

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Ingredients

Scale 1x2x3x

Chicken and Coating:

• 1 lb (454 g) chicken breast, boneless and skinless
• 2 cups (240 g) all-purpose flour
• 1 cup (120 g) cornstarch
• 2 eggs

Seasoning:

• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper

Frying and Finishing:

• 4 cups (960 ml) vegetable oil for deep frying
• 1/4 cup (60 ml) buttermilk

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Instructions

1. Trim chicken breast into bite-sized uniform pieces, ensuring each chunk is roughly similar in size for consistent cooking.
2. Whisk buttermilk with eggs in a medium bowl, creating a rich marinade to tenderize and flavor the chicken.
3. Combine all dry seasonings with flour and cornstarch in a separate wide, shallow container, mixing thoroughly to distribute spices evenly.
4. Submerge chicken pieces in buttermilk mixture, allowing excess to drip off before thoroughly coating each piece in seasoned flour blend.
5. Gently press flour coating onto chicken to ensure a thick, adherent crust that will crisp beautifully during frying.
6. Heat vegetable oil in a deep, heavy-bottomed pot to 350°F, using a cooking thermometer to maintain consistent temperature.
7. Carefully lower breaded chicken pieces into hot oil in small batches, preventing overcrowding and maintaining oil temperature.
8. Fry chicken for 3-4 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
9. Remove chicken using a slotted spoon, allowing excess oil to drain on a wire rack or paper towel-lined plate.
10. Let chicken rest for 2-3 minutes to allow coating to set and ensure maximum crispiness before serving hot.

Notes

• Customize the seasoning blend by adjusting spice levels to match personal heat preferences or dietary needs.
• Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for lactose-intolerant or vegan diets.
• Pat chicken pieces completely dry before marinating to guarantee maximum crispiness and prevent soggy coating during frying.
• Use a digital meat thermometer to accurately check chicken’s internal temperature, ensuring safe and perfectly cooked popcorn chicken every time.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Snacks, Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 1 g
• Sodium: 680 mg
• Fat: 35 g
• Saturated Fat: 5 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 150 mg