Popcorn Chicken Crispy Bites (Printable)

Bite-sized chicken coated in a crispy, golden crust, ideal for snacking or sharing at gatherings.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breast or thigh, cut into ¾ inch pieces

→ Marinade

02 - ½ cup buttermilk
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - ½ tsp paprika
06 - ½ tsp salt
07 - ¼ tsp ground black pepper

→ Breading

08 - 1¼ cups all-purpose flour
09 - ½ cup cornstarch
10 - 1 tsp baking powder
11 - 1 tsp paprika
12 - 1 tsp salt
13 - ½ tsp cayenne pepper (optional)
14 - Freshly ground black pepper, to taste

→ Frying

15 - Vegetable oil, for deep frying

# How To Make:

01 - In a bowl, combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and ground black pepper. Mix thoroughly, cover, and refrigerate for at least 30 minutes or up to 4 hours.
02 - In a separate large bowl, whisk together all-purpose flour, cornstarch, baking powder, paprika, salt, cayenne pepper if using, and freshly ground black pepper.
03 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
04 - Remove chicken from marinade, letting excess drip off. Dredge pieces in the flour mixture until fully coated. For extra crispiness, dip coated chicken back into buttermilk and then coat again in the flour mixture.
05 - Fry chicken in batches without overcrowding for 3 to 4 minutes per batch, until golden brown and cooked thoroughly.
06 - Remove chicken with a slotted spoon and drain on a wire rack or paper towels. Serve immediately with preferred dipping sauces.

# Expert Advice:

01 -
  • The double-coating technique creates a shell so crispy it makes that satisfying crunch sound that cheap frozen versions can't match.
  • Marinating in buttermilk keeps the chicken impossibly tender, even if you accidentally overcook it slightly.
  • You control exactly what goes into every bite—no mystery ingredients or artificial flavors lurking in the coating.
02 -
  • Oil temperature is absolutely non-negotiable—if it's too cool, you get greasy chicken; too hot and the outside burns before the inside finishes cooking, so use a thermometer and trust it.
  • The double-dip step sounds fussy but creates the signature texture; I learned this the hard way after making ten batches of one-dip chicken that tasted fine but never achieved that restaurant-quality crunch.
  • Never overcrowd the pan—dropping too many pieces at once cools the oil dramatically, and instead of frying, you're essentially poaching your chicken in grease.
03 -
  • A spider strainer or slotted spoon is worth its weight in gold here because it lets you scoop multiple pieces at once without fishing around and letting oil splatter everywhere.
  • Grinding your own black pepper fresh instead of using the pre-ground stuff elevates this from snack-food-nostalgia to something that actually tastes sophisticated and intentional.
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