Banquet popcorn chicken is the nostalgic, bite-sized breaded chicken that many of us grew up eating straight from the freezer aisle. This copycat recipe delivers the same crunchy, salty, slightly peppery coating and juicy interior, but with a fresher, more flavorful result. It’s perfect for game day snacks, kids’ dinners, or anytime you want a satisfying handful of crispy chicken.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2.5 g) paprika
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (5 g) salt, plus more for seasoning
- 2 cups (240 g) panko breadcrumbs (or plain dried breadcrumbs)
- Vegetable oil, for frying
Instructions
- In a medium bowl, whisk together the buttermilk and egg. Add the chicken cubes and stir to coat. Cover and refrigerate for at least 15 minutes (or up to 2 hours) to tenderize.
- In a shallow dish, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, black pepper, and 1 tsp salt. Place the panko breadcrumbs in another shallow dish.
- Heat about 2 inches (5 cm) of vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Line a plate with paper towels.
- Working in batches, remove a few chicken pieces from the buttermilk, letting excess drip off. Dredge in the flour mixture, then dip back into the buttermilk, then coat generously with panko, pressing to adhere. Place on a wire rack while you coat the rest.
- Fry the chicken in batches without crowding, about 4-5 minutes per batch, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry).
- Drain on paper towels and sprinkle immediately with a little extra salt if desired. Repeat with remaining chicken.
Tips
- Don’t skip the buttermilk soak: It not only adds flavor but also helps the coating stick and keeps the chicken moist. If you don’t have buttermilk, mix 1 cup (240 ml) milk with 1 tbsp (15 ml) lemon juice and let sit for 5 minutes.
- Keep the oil at the right temperature: Use a deep-fry thermometer to maintain 350°F (175°C). If the oil is too cool, the coating absorbs oil and gets greasy; too hot, and the outside burns before the inside cooks.
- Use a wire rack: After coating, place the chicken on a wire rack instead of a plate. This prevents the bottom from getting soggy and helps the coating set.
- For extra crunch: Swap half the panko for crushed cornflakes or potato chips. This adds a different texture and flavor.
Serving Suggestions
Serve these popcorn chicken bites with your favorite dipping sauces: honey mustard, barbecue, ranch, or a simple mix of ketchup and hot sauce. They’re great alongside fries, coleslaw, or a fresh green salad. For a fun appetizer, skewer them with toothpicks and serve with a creamy dipping sauce.
Variations
- Spicy: Add 1/2 tsp (2.5 g) cayenne pepper and 1 tsp (5 g) chili powder to the flour mixture, and a few dashes of hot sauce in the buttermilk.
- Oven-baked: Instead of frying, arrange the coated chicken on a baking sheet lined with parchment paper, spray lightly with oil, and bake at 425°F (220°C) for 15-18 minutes, flipping halfway, until golden and cooked through.
- Air-fryer: Preheat air fryer to 400°F (200°C). Place the chicken in a single layer, spray with oil, and cook for 10-12 minutes, shaking the basket halfway, until crispy and cooked through.
- Gluten-free: Use gluten-free all-purpose flour and gluten-free panko breadcrumbs. The coating will be slightly less crunchy but still delicious.
Storage and Reheating
Refrigerate leftover popcorn chicken in an airtight container for up to 3 days. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes, or until heated through and crispy. You can also reheat in an air fryer at 375°F (190°C) for 4-5 minutes. Avoid microwaving, as it makes the coating soggy. For longer storage, freeze the cooked chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven or air fryer.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work well and are even more forgiving and juicy. Just cut them into similar-sized pieces.
Why did my breading fall off? This usually happens if the chicken is too wet when you dredge it, or if you don’t press the panko firmly enough. Shake off excess buttermilk before coating, and press the breadcrumbs on with your hands.
Can I make these ahead of time? You can coat the chicken and refrigerate it for up to 2 hours before frying. This actually helps the coating set. However, fried popcorn chicken is best served immediately.
Is there a way to make them less greasy? Make sure your oil is at the right temperature (350°F/175°C) and don’t overcrowd the pan. Drain on paper towels and sprinkle with salt right away.
Can I use a different oil? Yes, canola, peanut, or sunflower oil all work well because they have high smoke points. Avoid olive oil, which burns at frying temperatures.
How do I know when the chicken is done? The safest way is to use a food thermometer. The internal temperature should reach 165°F (74°C). If you don’t have one, cut a piece open—the juices should run clear and the meat should be white throughout.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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