Go Back
+ servings
Homemade Popcorn Chicken
Print Recipe
4.93 from 13 votes

Homemade Popcorn Chicken

Homemade Popcorn Chicken couldn't be easier to make! The key is marinating in buttermilk for that crispy, flaky finish. But warning, these are incredibly moreish!!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Finger Food
Cuisine: American
Servings: 6
Calories: 145kcal


  • 10.6oz / 300g Chicken Breast
  • 2-3 cups / 500-750ml Oil suitable for frying (vegetable, canola, sunflower)
  • 1 cup / 250ml Buttermilk (or enough to completely cover the chicken)
  • 1 cup / 128g Plain Flour
  • 1.5 tsp Smoked Paprika
  • 2 tsp Salt
  • 1 tsp Cayenne Pepper
  • 1 tsp Baking Powder
  • 3/4 tsp Onion Powder
  • 3/4 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • Black Pepper, to taste


  • Slice your Chicken Breasts into even bite size chunks. 
  • Combine in a bowl with your Buttermilk, 1 tsp of Salt and a good grinding of Black Pepper. Pop cling film over and marinate in the fridge for at least 1 hour. Preferably overnight.
  • In a bowl, combine your Flour, Baking Powder, 2nd tsp of Salt, Smoked Paprika, Cayenne Pepper, Onion Powder, Garlic Powder, Oregano and Black Pepper.
  • Take a piece of Chicken and coat it the flour mixture. Really try and get as much flour in the cracks of the chicken. You want the pieces nice and flakey. Although it sounds tedious to do it one by one, by this is the best way to get the best coating on the chicken.
  • Heat up 2-3 cups of oil, depending on depth of pan. Grab a tiny piece of leftover flour mixture and drop it in. If it sizzles, you're good to go.
  • In batches, add the chicken and fry for around 3-5mins until golden brown. Place on paper towel to drain away excess fat. To test if they're cooked, just take one piece out and slice it through the centre. It should be white and piping hot.
  • Serve with your favourite dip! 



a) Spice - 1 tsp of Cayenne Pepper gives a nice gentle kick of spice. If you're not good with spice at all, consider lowering to 1/2 or 1/4 tsp. Just don't leave it out, it offers beautiful flavour!
b) Batches - it's important to fry the chicken in batches for two reasons. The first is so it's not overcrowded, which can increase the chances of your chicken sticking together. The second is that if there's a large amount of chicken plonked in the pan at once, it lowers the temperature of the oil. Because the chicken pieces are small, they don't take long to cook, meaning you don't want them sat in oil for longer than they have to be. If they soak up too much oil over a long period of time they won't be crispy. I find that two batches is usually fine, but no more than 3 for this recipe. You don't want the first batch to be cold.


Calories: 145kcal | Carbohydrates: 9.66g | Protein: 13.37g | Fat: 5.68g | Saturated Fat: 0.688g | Polyunsaturated Fat: 1.572g | Monounsaturated Fat: 3.106g | Trans Fat: 0.023g | Cholesterol: 30mg | Sodium: 836mg | Potassium: 179mg | Fiber: 0.7g | Sugar: 0.8g | Vitamin A: 950IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 1.1mg