Crispy Buttermilk Popcorn Chicken

Ingredients

• 6boneless chicken thighs (or another cut of boneless chicken)
• 240 ml (1 cup)buttermilk
• 60 ml (¼ cup)water
• 1 tablespoonsalt
• 2eggs
• 40 g (¼ cup)potato starch or potato flour
• 90 g (¾ cup)plain flour
• 3–4 teaspoonsgarlic powder
• 1½ teaspoonssalt
• 1 teaspoononion powder
• 1 teaspoonpaprika
• 1 teaspoonground black pepper
• ½ teaspoonground cumin
• 1 teaspooncayenne pepper (optional)
• 60 g (¼ cup)mayonnaise
• 120 g (½ cup)soured cream
• 20 ml (4 teaspoons)honey
• 20 ml (4 teaspoons)sesame oil
• 10–15 ml (2–3 teaspoons)soy sauce
• 2–3 teaspoonstoasted sesame seeds
• 15 ml (3 teaspoons)sriracha chilli sauce (optional)

Instructions

1. 1

   Cut and marinate

   Cut the chicken thighs into 2.5 cm (1-inch) pieces. Put them in a bowl or sealable bag with the buttermilk, water and 1 tablespoon of salt. Cover and refrigerate for at least 4 hours, preferably overnight.

2. 2

   Prepare the coatings

   Beat the eggs in a medium bowl. In a separate bowl, mix the garlic powder, onion powder, paprika, cayenne if using, pepper, cumin, 1½ teaspoons of salt, potato starch and plain flour.

3. 3

   Heat the fryer

   Take the chicken out of the fridge and leave it at room temperature for at least 1 hour, as directed in the source method. Heat a deep fryer to 175°C (350°F), or set a high-sided pan over medium-low heat.

4. 4

   Coat the chicken

   Lift each piece from the marinade and coat it lightly in the flour mixture, shaking off the excess. Dip it in the beaten egg, then coat it in the flour mixture again. For a thicker coating, repeat the egg and flour steps a few more times.

5. 5

   Fry the first time

   Fry the chicken in batches for 1 minute, taking care not to crowd the pan or let the oil temperature drop. Transfer the pieces to parchment paper or brown paper to drain.

6. 6

   Fry until crisp

   Raise the deep fryer to 190°C (375°F), or set a high-sided pan over medium heat. Return the chicken in batches and fry for 3–4 minutes. Drain on newspaper, parchment paper or a brown paper bag.

7. 7

   Mix the dip

   For the optional dip, stir together the mayonnaise, soured cream, honey, sesame oil, soy sauce, toasted sesame seeds and sriracha, if using. Serve with the chicken.

What is popcorn chicken?

Popcorn chicken is a name for small, bite-sized pieces of battered or breaded chicken, popular as an American snack and appetiser. The small pieces are easy to share and cook quickly.

This version uses a buttermilk marinade and a seasoned flour coating, then fries the pieces twice. A cool, creamy honey and sesame dip gives the crisp chicken a sweet and savoury partner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 35g protein, 24g carbs, 33g fat.

The chicken provides most of the protein, while the flour and potato starch supply much of the carbohydrate. Frying oil and the mayonnaise, soured cream and sesame oil contribute fat; balance a serving with salad or vegetables on the side.

Why marinate in buttermilk?

The buttermilk, water and salt make a tangy marinade that clings to the chicken and seasons it before coating. Cutting the thighs into similarly sized pieces helps them cook at a similar pace.

Allow at least 4 hours in the fridge, or leave the chicken overnight for the recipe’s preferred marinating time. Keep it covered and chilled while it marinates.

Build the coating

Starch and flour: potato starch or potato flour is combined with plain flour for the outer coating. Shake off loose flour at the first coating stage so the egg can adhere.

Seasoning: garlic, onion, paprika, pepper and cumin flavour the flour mixture, while cayenne adds optional heat. The egg layer helps the second flour coating stick to each piece.

Fry in two stages

First fry: cook in small batches at 175°C (350°F) for 1 minute, then let the chicken rest on paper. Avoid crowding the pan, which can lower the oil temperature.

Second fry: raise the temperature to 190°C (375°F) and cook for 3–4 minutes. Use a food thermometer to check that the thickest chicken pieces have reached a safe internal temperature of 74°C.

Handle the chicken safely

The source method calls for leaving the chicken at room temperature for at least 1 hour before frying. For food safety, avoid leaving raw chicken out for that long; keep it refrigerated until you are ready to coat and fry it.

Use separate utensils for raw chicken and cooked pieces, and do not put cooked chicken back on a plate that held it raw. Follow the fryer or pan manufacturer’s guidance when handling hot oil.

Make the sesame dip

Stir the dip ingredients together in a small bowl until evenly combined. Add the soy sauce within the stated 2–3 teaspoon range to suit your taste, and include sriracha if you want a spicy dip.

Make the dip while the chicken cooks, then serve it alongside the hot pieces so the coating stays crisp.

What to serve alongside

The chicken and dip work well as a sharing appetiser. For a more complete plate, add a crunchy salad or steamed vegetables to contrast with the fried coating.

Serve the dip on the side rather than pouring it over the chicken; that way, each piece keeps its crisp exterior until dipped.

Recipe notes & tips

• Cut the thighs into evenly sized pieces so they fry at a similar rate.
• Prepare the flour mixture and beaten egg in separate bowls before coating.
• Shake off excess flour at the first coating stage to help the egg layer adhere.
• Fry in batches rather than filling the pan with chicken.
• Keep the finished chicken in a single layer while it drains to preserve the crisp coating.
• Mix the dip in advance and serve it separately from the chicken.

Variations

• Adjust the heat: Leave out the cayenne and sriracha for a milder version.
• Make it spicier: Use the optional cayenne and sriracha in the coating and dip.
• Swap the chicken: Use another cut of boneless chicken, cut into similarly sized pieces.
• Change the dip: Adjust the soy sauce within the given range for a less or more savoury taste.
• Add extra sesame: Sprinkle a little more toasted sesame over the dip just before serving.

Common mistakes to avoid

• Crowding the fryer: The oil temperature can drop; cook the chicken in batches.
• Uneven pieces: They may finish at different times; cut the chicken into similar-sized chunks.
• Skipping the first coating: The egg may not cling well; dust each piece with flour before dipping.
• Leaving loose flour on: It can form clumps; shake off the excess before dipping in egg.
• Leaving raw chicken out too long: Keep it chilled until you are ready to coat and fry it.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3 days. Reheat in an oven or air fryer until piping hot; the coating may soften in a microwave. Store the dip separately in the fridge and use within 3 days.

Frequently asked questions