Name: Crispy Popcorn Chicken
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: ¾ cup sour cream; ¼ cup milk; 1 teaspoon salt; 1¼ lb boneless skinless chicken breast (about 3 small breasts); 1.5 quarts vegetable oil (or 6 cups), for frying; Breading:; 1 cup all-purpose flour; ¾ cup panko breadcrumbs; 1½ teaspoons seasoned salt; 1 teaspoon black pepper; ¾ teaspoon garlic powder; ¾ teaspoon onion powder; ½ teaspoon paprika; 1 pinch cayenne pepper

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This crispy popcorn chicken recipe delivers everything you love about your favorite takeout version—perfectly seasoned bite-sized chicken with a crunchy coating that’s golden and satisfying. Ideal as a party appetizer or a fun weeknight dinner, it pairs wonderfully with a variety of dipping sauces and will easily become a family favorite.

Crispy Popcorn Chicken

Why You’ll Love This Recipe

Crispy, restaurant-style breading you can achieve right at home
Flavor-packed seasoning blend in every bite
Perfect for dipping—serve with ranch, BBQ, honey mustard, or sweet and sour
Customizable: Swap out ingredients or sauces to suit your taste
Kid-friendly and crowd-pleasing, great for gatherings
Easy prep and cook time, especially when made in batches
Versatile enough to serve as a snack, appetizer, or main dish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup sour cream
¼ cup milk
1 teaspoon salt
1 ¼ lb. boneless skinless chicken breast (about 3 small breasts)
1.5 quarts vegetable oil (or 6 cups)

For the Breading:
1 cup all-purpose flour
¾ cup panko breadcrumbs
1 ½ teaspoons seasoned salt
1 teaspoon black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon paprika
1 pinch cayenne

Directions

1. Prep the Chicken:
Set cooling racks over a baking sheet to place the fried chicken afterward. Use the textured side of a meat mallet to tap the chicken lightly—this helps the breading stick. Pat the chicken dry and cut it into bite-sized pieces.

2. Marinate:
In a large bowl, mix the sour cream, milk, and salt. Add the chicken and coat thoroughly. Let marinate for 30 minutes at room temperature (or up to 12 hours in the fridge; let it come to room temp before frying).

3. Make the Breading:
In a wide container, mix all breading ingredients. A rectangular container with a lid works great for shaking the chicken to coat.

4. Bread the Chicken:
Let excess marinade drip off the chicken pieces. Coat the chicken in the breading, ensuring all surfaces are dry and well covered. If any look moist, return them to the breading.

5. Heat the Oil:
Heat oil in a Dutch oven or deep pot to 350–375°F. If you don’t have a thermometer, drop a bit of breading in—it should sizzle and float immediately.

6. Fry in Batches:
Fry chicken in batches for 4–5 minutes each, until golden brown. Transfer cooked chicken to the cooling rack. Repeat until all are fried.

7. Serve:
Enjoy immediately with your favorite dipping sauces like ranch, BBQ, or honey mustard.

Servings and timing

Servings: 6 people
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes

Variations

Swap the marinade: Use 1 cup buttermilk instead of the sour cream and milk combo.
Breadcrumb options: Crushed cornflakes can replace panko for extra crunch.
Flavor twist: Add a dash of smoked paprika or chili powder to the breading.
Make it saucy: Toss finished chicken in sweet & spicy sauces like buffalo or orange chicken sauce.
Air fryer version: Lightly spray breaded chicken with oil and air fry at 375°F for 10–12 minutes, flipping halfway.

Storage/Reheating

Popcorn chicken is best served fresh and hot for maximum crispiness.
Storage: Let leftovers cool fully and store in an airtight container in the refrigerator for up to 3 days.
Reheating: Bake in a preheated oven at 325°F for about 10 minutes to re-crisp the breading.

FAQs

How do I keep popcorn chicken crispy after frying?

Place fried chicken on a wire rack (not paper towels) to allow airflow around all sides. This prevents sogginess.

Can I freeze popcorn chicken?

Yes. Freeze after frying and cooling completely. Reheat from frozen in a 375°F oven for 15–20 minutes.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs work well and may even be juicier.

What oil is best for frying popcorn chicken?

Vegetable, canola, or peanut oil are ideal due to their high smoke points and neutral flavors.

Do I need a meat mallet for this recipe?

Using the textured side of a meat mallet helps the breading stick better, but you can skip this step if needed.

What dipping sauces go best with popcorn chicken?

Try ranch, BBQ, honey mustard, buffalo sauce, sweet and sour, or just plain honey.

How do I know the chicken is fully cooked?

Chicken should be golden brown and have an internal temperature of 165°F when done.

Can I marinate the chicken overnight?

Yes, up to 12 hours in the fridge. Let it sit at room temperature for 30 minutes before frying.

Is there a gluten-free version?

Yes. Use gluten-free flour and breadcrumbs to make this recipe gluten-free.

Can I bake instead of fry?

Yes, but results will be less crispy. Bake at 400°F for 20–25 minutes, flipping halfway.

Conclusion

This crispy popcorn chicken is a fun, flavorful dish that’s perfect for any occasion—whether you’re feeding kids, hosting guests, or just craving a crunchy snack. With its simple prep and customizable options, it’s a recipe you’ll turn to again and again. Serve with your favorite sauces and enjoy restaurant-quality bites at home.

Jessica