KFC Popcorn Chicken is one of their most popular menu items! Tender pieces of crispy chicken seasoned to perfection with a secret spice mix.
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KFC Popcorn Chicken Recipe
Popcorn chicken was always a favorite recipe of mine growing up. There is something so fun about cute and crispy bites of chicken. Instead of having regular fried chicken try changing it up and making popcorn chicken! You will be surprised how easy it is to make this famous takeout dish at home.
What is KFC Popcorn Chicken?
Popcorn chicken are bite sized pieces of chicken coated in seasoned flour. The bites are either fried, baked or air fried. KFC popcorn chicken is a famous fast food dish made with a secret spice mix. Don't worry there are no secrets here and we have cracked the code on KFC's famous recipe.
What to Serve with KFC Popcorn Chicken
- BLT Pasta Salad
- Kale Apple Salad
- Mexican Street Corn Pasta Salad
- Strawberry Panzanella Salad
- Roasted Potatoes
- Loaded Baked Potato Slices
- Funeral Potatoes
What is in KFC Popcorn Chicken?
- Chicken - boneless skinless chicken breast or thighs can be used for this recipe. Since the chicken is fried to keep the recipe a bit healthier we like to use chicken breast. You can also use a combination.
- Buttermilk - this is used to marinate the chicken. It helps tenderize the chicken and keep it moist.
- Flour - the coating for the chicken is seasoned flour. After the chicken is marinated in the buttermilk it is dipped in the flour. For best results and an extra crispy coating you can dip the pieces of chicken in the buttermilk and flour 2-3 times to create extra layers of batter.
- Secret Spice Mix - KFC is known for their famous spice mix. We have cracked the code on their secret recipe. Our recipe tastes just like the takeout classic... maybe even better!
How to Make KFC Popcorn Chicken
Full Printable Recipe at Bottom of Page
1 Cut your chicken into small even size bite size pieces.
2 In a large bowl mix together the buttermilk, salt and black pepper. Add the cut chicken and stir until evenly combined. Cover and marinate in the fridge for at least 15 minutes - 1 hour. Preferably overnight. This will help tenderize the chicken pieces.
3 In a shallow bowl, combine all of the popcorn chicken coating ingredients.
4 Remove a few pieces of chicken from the buttermilk mixture and dip in the seasoned flour coating. Use your hands to press the flour mixture into the chicken. Optional: for best results after coating each piece of chicken in the flour mixture you can quickly dip it back into the seasoned buttermilk and then back into the flour. Repeat this 2-3 times to add 2-3 layers of flour. This will result in the crispiest popcorn chicken.
5 Using a Dutch oven, cast iron pan, or deep pot, add enough oil to come 1"-2" up the sides. Heat on medium-high heat to 365°F. Grab a tiny piece of leftover flour mixture and drop it in. If it sizzles and slowly rises to the top, the oil is warm enough for frying.
6 Working in batches (do not overcrowd the pan) add chicken and fry for about 4-5 minutes, or until golden brown (internal temperature 165°F). Place on wire rack over paper towels to drain excess oil. Repeat with the remaining chicken until all batches are cooked. Serve and enjoy!
Tips for the Best KFC Popcorn Chicken
- Chicken - you can use boneless skinless chicken breast or thighs for this recipe. The chicken is marinated in buttermilk which tenderizes it and keeps it moist, so you don't have to worry about chicken breast drying out. You can even do a combination of chicken breast and thighs. Try to cut the pieces of chicken roughly the same size so that they all have the same cook time. If you cut some pieces small and some big, then the small pieces will overcook before the big pieces are fully cooked.
- Cooking Method - for best results we recommend frying the popcorn chicken. Fry the chicken in batches and do not overcrowd the oil or else the chicken will not evenly cook. If the pieces of chicken are touching in the oil, the batter will stick together and fall off the pieces of chicken. Depending on the size of your pan, cook the chicken in batches and transfer to a cooling rack in the oven to stay warm. You can air fry or bake the chicken by spraying it with cooking spray or drizzling oil over the pieces. Please note, the results will not be the exact same as deep frying but it is still delicious!
- Coating - to get that extra crispy, crunchy and flaky coating on the popcorn chicken be sure to coat it 2-3 times. After the chicken has marinated in the buttermilk, working in batches remove pieces of chicken from the milk and coat in the flour. Then quickly dip the pieces of chicken back in the buttermilk and coat in the flour again. Repeat 2-3 times for best results.
FAQs KFC Popcorn Chicken
For best results, place leftovers on a sheet pan and broil in the oven on low for 3-5 minutes, or until crispy. Or Air Fry for 3 minutes on 400°F, or until crispy. You can also microwave leftovers in 30 second intervals or until warmed through but the batter will no longer be crispy.
Store cooled leftovers in an air tight container in the fridge for up to 3-4 days, or freeze in a freezer safe container for up to 3 months.
Yes, this recipe is great for make ahead as the popcorn chicken can be reheated in the oven or air fryer and will be just as crispy as if it were freshly made.
Yes! Freeze the cooked and cooled popcorn chicken in a freezer safe container or Ziploc bag for up to 3 months. Reheat from frozen on a sheet pan in the oven at 350°F for 8-10 minutes, or until crispy and warmed through. Or Air Fry for 3 minutes on 400°F, or until crispy and warmed through. You can also microwave the popcorn chicken but it will no longer be crispy.
For a gluten free recipe us gluten free flour.
For a dairy free recipe skip the step marinating the chicken in buttermilk, instead whisk 3 eggs and dip the chicken in the egg mixture, then the flour.
More Chicken Dinners
- Chicken Souvlaki
- Chicken Alfredo Bake
- Creamy Tuscan Chicken
- Chicken Waldorf Salad
- BBQ Chicken Sliders
- White Chicken Chili
- French Onion Chicken
- Honey Sriracha Pineapple Chicken Skewers
Enjoy!
- Sab
KFC Popcorn Chicken Copycat Recipe
Ingredients
- 2 lbs chicken breast (boneless skinless, cut into bite size pieces)
- 3-4 cups oil (or enough for deep frying (neutral oil of choice, ex. vegetable oil, canola oil, peanut oil))
- 1 cup buttermilk
- ½ teaspoon black pepper (or white pepper)
- ½ teaspoon salt
Popcorn Chicken Coating
- 1 cup all purpose flour (packed)
- 2 teaspoon paprika
- ½ teaspoon thyme
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ teaspoon celery salt
- ½ teaspoon mustard powder
- ½ teaspoon salt
- ½ teaspoon black pepper (or white pepper)
Instructions
- Cut your chicken into small even size bite size pieces.
- In a large bowl mix together the buttermilk, salt and black pepper. Add the cut chicken and stir until evenly combined. Cover and marinate in the fridge for at least 15 minutes - 1 hour. Preferably overnight. This will help tenderize the chicken pieces.
- In a shallow bowl, combine all of the popcorn chicken coating ingredients.
- Remove a few pieces of chicken from the buttermilk mixture and dip in the seasoned flour coating. Use your hands to press the flour mixture into the chicken. Optional: for best results after coating each piece of chicken in the flour mixture you can quickly dip it back into the seasoned buttermilk and then back into the flour. Repeat this 2-3 times to add 2-3 layers of flour. This will result in the crispiest popcorn chicken.
- Using a Dutch oven, cast iron pan, or deep pot, add enough oil to come 1"-2" up the sides. Heat on medium-high heat to 365°F. Grab a tiny piece of leftover flour mixture and drop it in. If it sizzles and slowly rises to the top, the oil is warm enough for frying.
- Working in batches (do not overcrowd the pan) add chicken and fry for about 4-5 minutes, or until golden brown (internal temperature 165°F). Place on wire rack over paper towels to drain excess oil. Repeat with the remaining chicken until all batches are cooked. Serve and enjoy!
Video
Nutrition
Mike Anacleto
Great recipe.