Crispy Chicken Popcorn Bites

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Craving a savory, crispy, and juicy snack that beats any takeout? These homemade crispy chicken popcorn bites are the ultimate comfort food. Packed with flavor and featuring a satisfyingly crunchy coating, this family-friendly appetizer is perfect for game nights, parties, or weeknight dinners. Best of all, they’re easy to make and require simple pantry staples. Get ready to enjoy a delicious, golden-fried treat that’s budget-friendly and high on flavor.

Why You’ll Love This Recipe:

• Budget-friendly: Uses affordable, everyday ingredients.

• Perfect for parties: Bite-sized and shareable.

• Customizable spice level: Mild or hot, it’s your call.

• Crunchy texture: Double coating for an ultra-crispy crust.

• High protein content: A satisfying and filling snack option.

Ingredients Breakdown

• Chicken (1 lb boneless, skinless breast or thighs):
  The main protein, cut into small cubes for easy snacking and fast cooking.

• Buttermilk (1 cup):
  Tenderizes the chicken and adds tangy flavor; used for marinating.

• Hot Sauce (1 tsp, optional):
  Adds a spicy kick to the marinade for extra depth of flavor.

• All-Purpose Flour (1 ½ cups):
  Forms the base of the crispy coating.

• Cornstarch (½ cup):
  Lightens the coating and enhances the crunch.

• Garlic Powder (1 tsp):
  Infuses savory, aromatic flavor into the crust.

• Paprika (1 tsp):
  Adds color and a mild smoky flavor.

• Onion Powder (½ tsp):
  Provides subtle, savory depth.

• Black Pepper (½ tsp):
  Adds a mild, earthy heat.

• Salt (½ tsp):
  Essential for seasoning the chicken and enhancing all the other flavors.

• Cayenne Pepper (¼ tsp, optional):
  Brings heat and spice for those who love a little kick.

• Oil for Deep Frying (vegetable, canola, or peanut):
  Used to fry the chicken to crispy perfection; high smoke point oils are ideal.

Tips and Tricks:

• Double coat for extra crunch – The buttermilk-flour combo seals in moisture and crisps up perfectly.

• Keep oil temperature steady – Too low and the bites get greasy; too high and they burn.

• Use a wire rack – Helps keep the chicken crispy instead of soggy.

Variations and Customizations:

• Air Fryer Method: Spray with oil and air fry at 400°F for 12–15 minutes, flipping halfway through.

• Spicy Kick: Add more cayenne or a pinch of chili flakes.

• Asian-Inspired: Toss cooked bites in sweet chili sauce or sesame glaze.

• Kid-Friendly: Skip the cayenne and serve with honey mustard.

Pairing Suggestions:

These crispy bites pair perfectly with:

• Dipping Sauces:

  • Ranch

  • BBQ sauce

  • Honey mustard

  • Spicy sriracha mayo

• Side Dishes:

  • French fries or potato wedges

  • Coleslaw

  • Mac and cheese

  • Garlic bread

Storage Instructions:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: For best results, reheat in an oven or air fryer to retain crispiness. Avoid microwaving.

• Freeze: Freeze uncooked coated chicken pieces for up to 1 month. Fry directly from frozen, adding a few extra minutes.

Popular Questions:

Can I bake these instead of frying?

Yes, but the texture will be different. Bake at 400°F on a wire rack for 20–25 minutes. Spray with oil for better crisping.

Can I use chicken tenders?

Absolutely! Just cut into smaller pieces for even cooking.

How do I know the chicken is fully cooked?

Use a meat thermometer. The internal temperature should reach 165°F (74°C).

Crispy Chicken Popcorn Bites

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• Author: easysweetmeal
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Crispy Buttermilk Popcorn Chicken – Tender, bite-sized nuggets marinated in buttermilk, coated in a seasoned crunch, and fried to golden perfection. Perfect for game day, parties, or snacking!  Serve with your favorite dip and watch them vanish!

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes

• 1 cup buttermilk (for marinating)

• 1 teaspoon hot sauce (optional)

• 1 ½ cups all-purpose flour

• ½ cup cornstarch

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon salt

• ¼ teaspoon cayenne pepper (optional)

• Vegetable oil, for deep frying (canola or peanut oil also work)

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Instructions

1. Marinate the Chicken

• Place chicken cubes in a bowl with buttermilk and hot sauce (if using).

• Mix well, cover, and refrigerate for at least 30 minutes (up to 4 hours for more flavor).

2. Prepare the Coating

• In a large bowl, whisk together flour, cornstarch, garlic powder, paprika, onion powder, salt, black pepper, and cayenne.

3. Heat the Oil

• In a deep pot, heat 2–3 inches of oil to 350°F (175°C).

• Use a thermometer to maintain consistent frying temperature.

4. Coat the Chicken

• Remove chicken from marinade and let excess drip off.

• Toss each piece in the seasoned flour mixture, pressing to adhere.

• For an extra-crispy coating, dip the chicken back into the buttermilk and re-coat in the flour blend.

5. Fry in Batches

• Carefully drop a few pieces into the hot oil without overcrowding.

• Fry each batch for 4–5 minutes, or until golden brown and internal temperature reaches 165°F (74°C).

6. Drain and Rest

• Use a slotted spoon to remove the chicken.

• Place on a paper towel-lined plate or wire rack to drain excess oil.

Notes

• Always test one piece first to adjust seasoning and cook time.

• Use peanut oil or canola oil for high smoke point and neutral flavor.

• Letting the coated chicken sit for 10 minutes before frying helps the coating stick better.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Deep Frying
• Cuisine: American

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