Easy Popcorn Chicken Recipe: 2 Crispy Ways to Make at Home

Dice the chicken thighs into small, bite-sized (popcorn-sized) pieces.

In a mixing bowl, combine buttermilk and half of each spice (smoked paprika, cayenne pepper, garlic powder, dried oregano, salt, and ground black pepper). Mix well. Add the diced chicken and stir to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to marinate. This tenderizes the chicken and infuses flavor.

In a separate shallow bowl, combine cornflour, plain flour, and the remaining half of each spice. Mix thoroughly until well combined.

Remove the marinated chicken from the refrigerator. Working in batches, take chicken pieces from the buttermilk mixture and dredge them thoroughly in the seasoned flour mixture. Press firmly to ensure the flour adheres well, then shake off any excess.

Heat vegetable oil in a deep pot or deep fryer to 175-180°C (350-360°F). Carefully add coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

Serve the popcorn chicken hot with your favorite dipping sauces.