Buffalo Popcorn Chicken

Ingredients

• 2 largeboneless, skinless chicken breasts, cut into bite-sized pieces
• 30 ml (2 tablespoons)Frank's RedHot sauce or similar, more or less to taste
• 250 g (2 cups)plain flour
• 15 ml (1 tablespoon)baking powder
• 10 ml (2 teaspoons)salt
• 2.5 ml (1/2 teaspoon)sugar
• 5 ml (1 teaspoon)garlic powder
• 3.75 ml (3/4 teaspoon)onion powder
• 120 ml (1/2 cup)buttermilk
• 120 ml (1/2 cup)water
• 60 ml (4 tablespoons)Frank's RedHot sauce or another hot sauce, more or less to taste
• 10 ml (2 teaspoons)white vinegar
• 63 g (1/2 cup) flour mixed with 5 g (2 teaspoons) cornflourplain flour and cornflour, for dredging
• To tasteoil, for frying
• To tastehomemade blue cheese dressing
• To tastecelery sticks

Instructions

1. 1

   Season the chicken

   Put the chicken pieces and 30 ml (2 tablespoons) hot sauce in a bowl. Stir until evenly coated, then set aside.

2. 2

   Prepare the dredge

   Put the 63 g (1/2 cup) flour and 5 g (2 teaspoons) cornflour mixture in a shallow bowl and set it aside.

3. 3

   Mix the batter

   Whisk the 250 g (2 cups) flour, baking powder, salt, sugar, garlic powder and onion powder together in a large bowl. Whisk in the buttermilk and water until smooth, then stir in 60 ml (4 tablespoons) hot sauce and the vinegar.

4. 4

   Heat the oil

   Pour oil into a small frying pan to a depth of at least 1.3 cm (1/2 inch). Heat it to 185°C (365°F), checking with a sugar thermometer.

5. 5

   Fry the chicken

   Coat the chicken pieces in the flour and cornflour mixture, shaking off the excess, then dip them in the wet batter. Carefully place them straight into the hot oil and fry on all sides until golden and cooked through, about 2 minutes per side. Fry in batches so the pan is not overcrowded. Transfer the pieces with a slotted spoon to a paper-towel-lined plate and drain for 1 minute.

6. 6

   Serve immediately

   Serve the chicken at once with blue cheese dressing and celery sticks.

What is buffalo popcorn chicken?

Buffalo popcorn chicken takes its cue from Buffalo-style hot wings, pairing chicken with a tangy, chilli-forward sauce. The popcorn name describes the small, bite-sized pieces rather than a particular cooking method.

Here, the hot sauce seasons both the chicken and the batter, while a flour-and-cornflour dredge helps the coating turn crisp. Blue cheese dressing and celery provide the familiar cool, crunchy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 39g protein, 48g carbs, 29g fat.

Chicken supplies most of the protein, while the flour and batter contribute much of the carbohydrate. Frying oil and the blue cheese dressing add most of the fat; the hot sauce and salt also make sodium worth noting. Pair a serving with extra celery or salad for a fresh, crunchy side.

Why the coating has two stages

Dry dredge: the flour and cornflour mixture gives the wet batter a surface to cling to. Shake off loose flour so it does not form a thick, patchy layer.

Wet batter: buttermilk, water and raising agent make a seasoned coating that fries into a light, craggy crust. Whisk until smooth before adding the hot sauce and vinegar.

Keep the chicken pieces even

Cut the chicken into similarly sized pieces so they cook at roughly the same rate. Smaller bites also give the batter plenty of surface area to crisp.

Coat each piece in the dry mixture first, then dip it into the batter and transfer it carefully to the oil. Work with a few pieces at a time to keep the process manageable.

Watch the oil temperature

Heat the oil to 185°C (365°F) and use a sugar thermometer to check it. If the oil is too cool, the coating can turn greasy; if it is too hot, the outside may brown before the chicken cooks through.

Frying in batches helps the oil stay hot. Let it return to temperature between batches if it drops.

Look for crisp, golden bites

The recipe gives a guide of about 2 minutes per side, but the exact time depends on the size of the chicken pieces and how steadily the oil is heated. Look for a golden-brown coating and chicken cooked through at the centre.

Drain the pieces on paper towels for 1 minute, as directed, then serve promptly. The coating is at its crispest while freshly fried.

Serve with something cool

Blue cheese dressing is the rich, tangy dip for the spicy coating, while celery sticks add a crisp and refreshing bite. Put both on the table as soon as the chicken is ready.

For a more substantial meal, serve alongside a green salad or a simple slaw. Keep the chicken separate from the dressing until serving so the crust stays crisp.

Recipe notes & tips

• Cut the chicken into evenly sized bites for more consistent cooking.
• Have the dredging bowl, batter and draining plate ready before you heat the oil.
• Use a thermometer to keep the frying oil close to 185°C (365°F).
• Fry in batches rather than crowding the pan.
• Serve the dressing on the side to help keep the coating crisp.

Variations

• Adjust the heat: use more or less hot sauce in the chicken and batter to suit your preference.
• Try a different hot sauce: swap in another variety for a different balance of heat and tang.
• Add a garnish: serve with extra celery sticks for more crunch alongside the dip.
• Change the dip: offer another dressing alongside the blue cheese dressing.
• Make a meal of it: serve the chicken with a green salad or slaw.

Common mistakes to avoid

• Uneven pieces: cut the chicken into similar-sized bites so they cook at a similar pace.
• Skipping the dry dredge: coat the chicken in the flour and cornflour before dipping it in the batter.
• Overcrowding the pan: the oil temperature can fall; fry the chicken in batches.
• Guessing the oil temperature: use a sugar thermometer and heat the oil to 185°C (365°F).
• Leaving the chicken to sit: serve it promptly after draining so the coating stays crisp.

How to store

Refrigerate leftover chicken in an airtight container for up to 3 days, separate from the dressing and celery. Reheat in an oven or air fryer until hot throughout; the coating may be less crisp than when freshly fried.

Frequently asked questions