Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. She is our expert pie crimper, believes you should always have the ingredients for chocolate chip cookies on hand, and everyone needs to know a perfect roast chicken recipe.
A big game deserves a big appetizer. And this is it. Fried popcorn chicken is coated in buffalo sauce for a crunchy, spicy, irresistible bite. Those that feel the bone just gets in the way with buffalo wings will absolutely love these. Quickly into making this recipe, you'll discover how tempting it is to sneak bites of the chicken pre-sauced, right after they've been fried! Luckily, it makes a big batch. The chicken only needs a 30 minute marinade, but can go for longer in the fridge if you're trying to work ahead (and/or want extra-tender results).
Have you made these yet? Let us know how it went in the comments below!
- Yields:
- 8 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 30 mins
Ingredients
- 3 lb.
boneless, skinless chicken breast, cut into 1" cubes
Kosher salt
Freshly ground black pepper
- 1 c.
buttermilk
- 1 1/4 c.
buffalo sauce, divided
Vegetable oil, for frying
- 2 c.
all-purpose flour
- 1 c.
panko bread crumbs
- 1/4 c.
cornstarch
- 1 1/2 tsp.
garlic powder
Ranch or blue cheese dressing, for serving
Directions
- Step 1Place chicken in a large bowl and season with salt and pepper. Pour buttermilk and ¼ cup buffalo sauce over and toss to combine. Cover and let sit at room temperature for 30 minutes or refrigerate for up to overnight.
- Step 2When ready to fry, add enough oil to come about 2” up the sides of a large heavy bottomed pot. Heat over medium heat to 360°. Line a large baking sheet with paper towels.
- Step 3In another large bowl, combine flour, bread crumbs, cornstarch, and garlic powder. Season with salt and pepper.
- Step 4Working in batches, use a slotted spoon or spider to remove chicken from buttermilk, shaking as much excess buttermilk off as you can and place in flour mixture. Toss to coat chicken.
- Step 5Remove chicken from flour mixture and carefully place into heated oil and fry until deeply golden and cooked through, about 4 minutes.
- Step 6Remove with a slotted spoon and place onto prepared baking sheet. Repeat with remaining chicken.
- Step 7Place cooked chicken into another large bowl and pour remaining 1 cup buffalo sauce over and gently toss to combine. It will help to do this in batches as needed.
- Step 8Serve immediately with desired dressing.