Description
Crispy Popcorn Chicken features tender, juicy chicken pieces marinated in buttermilk and pickle juice, then coated in a seasoned flour mixture and double-fried to golden, ultra-crispy perfection. Served with a tangy Canes-style dipping sauce, this homemade version tastes infinitely better than fast-food alternatives and is perfect for weeknight dinners, game day gatherings, or meal prepping for the week.
Ingredients
Scale
- 1.5 pounds chicken breast, cut into small bite-size pieces
- 1 cup buttermilk, provides tenderness and tang
- 1 cup pickle juice, adds flavor depth and acidity
- 1 egg, helps bind the marinade
- 1 teaspoon salt, for the marinade
- 1 teaspoon black pepper, for the marinade
- 1 teaspoon garlic powder, for the marinade
- 1 teaspoon paprika, for the marinade
- 1.5 cups all-purpose flour, for the crispy coating
- 2 tablespoons cornstarch, creates extra crunchiness
- 1 teaspoon salt, for the coating
- 1 teaspoon black pepper, for the coating
- 1 teaspoon paprika, for the coating
- 1 teaspoon garlic powder, for the coating
- oil for frying, vegetable or peanut oil works best
- 1 cup mayonnaise, for the Canes-style dipping sauce
- 3 tablespoons ketchup, adds slight sweetness and tang
- 1 teaspoon Worcestershire sauce, deepens the umami flavor
- 1 teaspoon garlic powder, for the dipping sauce
- 0.5 teaspoon black pepper, for the dipping sauce
- 0.5 teaspoon paprika, for the dipping sauce
Instructions
- Mix the Marinade: In a large bowl, whisk together 1 cup buttermilk, 1 cup pickle juice, 1 egg, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika until well combined.
- Coat the Chicken: Add your bite-size chicken pieces to the marinade bowl and stir until every piece is fully submerged and coated.
- Marinate: Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, though 4 to 12 hours yields the best results and allows the flavors to fully penetrate the meat.
- Combine Sauce Ingredients: In a small bowl, mix 1 cup mayonnaise, 3 tablespoons ketchup, 1 teaspoon Worcestershire sauce, 1 teaspoon garlic powder, 0.5 teaspoon black pepper, and 0.5 teaspoon paprika.
- Blend Until Smooth: Stir until the mixture is smooth, glossy, and well incorporated with no streaks.
- Chill Sauce: Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
- Mix Dry Ingredients: In a shallow bowl or dish, combine 1.5 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder.
- Combine Thoroughly: Whisk until all ingredients are evenly distributed and there are no lumps in the mixture.
- Coat the Pieces: Working in batches, transfer marinated chicken pieces directly into the flour mixture without shaking off excess marinade.
- Press Firmly: Press each piece firmly into the coating mixture, creating visible crinkles and textured ridges on the surface, as this is essential for achieving that ultra-crispy exterior.
- Rest Before Frying: Place coated chicken pieces on a plate and let them rest for 5 to 10 minutes, allowing the coating to set and adhere properly.
- Heat the Oil: Pour oil into a heavy-bottomed pot or deep skillet and heat to 340 to 350 degrees Fahrenheit (170 to 175 degrees Celsius), using a thermometer to monitor temperature accurately.
- First Fry: Working in batches to avoid overcrowding, carefully place coated chicken pieces into the hot oil and fry for 3 to 4 minutes until they are lightly golden in color.
- Rest Between Fries: Remove the chicken with a slotted spoon and place on a wire rack to rest for 2 to 3 minutes, allowing the interior to cook through while the oil drains.
- Second Fry: Return the rested chicken to the 340 to 350 degree Fahrenheit oil and fry for 2 to 3 minutes until deep golden brown and ultra crispy.
- Final Drain: Remove from oil and drain on a clean wire rack, never on paper towels, which will trap steam and soften the coating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes