By Krista Teigen
Updated Apr 21, 2025
Popcorn chicken is such a great finger food to serve at parties. I love how simple it is to make, and it’s always a hit on game day. It’s such an easy way to add a little extra protein to a table full of apps. I could honestly eat it by the handful—and I often do!
Popcorn Chicken Recipe
Popcorn chicken is one of my favorite meals, and the bite-sized chicken pieces are perfect for tiny hands. It’s a meal everyone in my family can agree on, which is rare these days. Whether you savor them one by one or shovel them in by the handful, this popcorn chicken recipe is sure to please everyone!
Ingredients1x2x3x
- ▢ 1½ pounds boneless, skinless chicken breast*
- ▢ 2 cups buttermilk
- ▢ 1¼ cup all-purpose flour
- ▢ ½ cup cornstarch
- ▢ 1 teaspoon ground paprika
- ▢ 1 teaspoon seasoned salt such as Lawry’s
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon onion powder
- ▢ ¼ teaspoon ground black pepper
- ▢ Vegetable oil** for frying
Video
Instructions
- Cut the chicken breasts into small, bite-sized pieces. 1½ pounds boneless, skinless chicken breast*
- Pour the buttermilk into a large bowl. Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to 8 hours. 2 cups buttermilk
- Combine the flour, cornstarch, and seasonings in a shallow dish. 1¼ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground paprika, 1 teaspoon seasoned salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
- Working in batches remove the chicken pieces from the buttermilk and let the excess liquid drip off. Dredge the chicken in the flour mixture until fully coated.
- Heat the oil to 350°F in a large pot. Vegetable oil**
- Working in batches again, drop the chicken pieces into the oil and fry for 4-5 minutes until golden brown. (Don’t try to fry too much chicken at once. This will lower the temperature of the oil, leading to greasy chicken.) Stir the chicken a little bit as they cook so they don’t stick together.
- Transfer the chicken to a plate or baking pan lined with paper towels to drain.
- Serve with your favorite chicken dipping sauces.
Equipment
- Dutch Oven
- Deep Frying Thermometer
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Popcorn Chicken Step by Step
Dredge the Chicken: Cut 1½ pounds of boneless, skinless chicken breasts into small, bite-sized pieces. Add to a bowl with 2 cups of buttermilk, cover, and marinate for at least 1 hour or up to 8 hours. Combine 1¼ cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of ground paprika, 1 teaspoon of seasoned salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of ground black pepper in a shallow dish. Working in batches, remove the chicken pieces from the buttermilk and let the excess liquid drip off. Dredge the chicken in the flour mixture until fully coated.
Fry the Chicken: Heat vegetable oil to 350°F in a large pot. Working in batches again, drop the chicken pieces into the oil and fry for 4-5 minutes until golden brown. (Don’t try to fry too much chicken at once. This will lower the temperature of the oil, leading to greasy chicken). Stir the chicken a little bit as they cook so they don’t stick together. Transfer the chicken to a plate or baking pan lined with paper towels to drain. Serve with your favorite chicken dipping sauces.
Using An Air Fryer
You can also “fry” popcorn chicken in the air fryer. Simply spray the pieces liberally with vegetable, canola, or avocado oil spray and air fry at 400°F for about 8 minutes, flipping halfway through.
How to Store and Reheat
Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To freeze, lay the chicken pieces out in a single layer on a lined baking sheet in the freezer until solid, about 1-2 hours. Transfer the frozen chicken pieces to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes.
Serving Suggestions
Popcorn chicken is made for dipping or tossing in sauce. I like to serve mine with an array of sauces so there’s something for everyone. Some favorites include Buffalo sauce and bang bang sauce Add a buttery biscuit and a side of french fries and some ranch dressing and it’s just like KFC at home!
more appetizer recipes to try!
Easy Tortilla Pinwheels
Homemade Baked Mozzarella Sticks Recipe
Baked Chicken Wings
Shrimp Cocktail
Popcorn Chicken Recipe
Equipment
- Dutch Oven
- Deep Frying Thermometer
Ingredients
- 1½ pounds boneless, skinless chicken breast*
- 2 cups buttermilk
- 1¼ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon ground paprika
- 1 teaspoon seasoned salt such as Lawry’s
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- Vegetable oil** for frying
Instructions
- Cut the chicken breasts into small, bite-sized pieces. 1½ pounds boneless, skinless chicken breast*
- Pour the buttermilk into a large bowl. Add in the chicken, cover the bowl with plastic wrap, and marinate for at least 1 hour or up to 8 hours. 2 cups buttermilk
- Combine the flour, cornstarch, and seasonings in a shallow dish. 1¼ cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground paprika, 1 teaspoon seasoned salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper
- Working in batches remove the chicken pieces from the buttermilk and let the excess liquid drip off. Dredge the chicken in the flour mixture until fully coated.
- Heat the oil to 350°F in a large pot. Vegetable oil**
- Working in batches again, drop the chicken pieces into the oil and fry for 4-5 minutes until golden brown. (Don’t try to fry too much chicken at once. This will lower the temperature of the oil, leading to greasy chicken.) Stir the chicken a little bit as they cook so they don’t stick together.
- Transfer the chicken to a plate or baking pan lined with paper towels to drain.
- Serve with your favorite chicken dipping sauces.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
