This recipe for spicy popcorn chicken takes just 28 minutes to make and uses simple ingredients you likely already have in your pantry. It’s inspired by Nashville hot chicken, but can easily be adapted to your preferred spice level. This quick and easy recipe is perfect for a weeknight meal or a game day snack.
Chop boneless, skinless chicken thighs into bite-sized pieces. Chicken breasts can also be used, but thighs offer superior flavor and texture. Remember to wash your cutting board and knife immediately after handling raw chicken to prevent cross-contamination.
In a large mixing bowl, combine the chopped chicken with 5 grams of salt, 113 grams of milk, the juice of half a lemon, and 10 grams of your favorite Louisiana-style hot sauce. Mix thoroughly. This milk mixture not only flavors the chicken but also helps the flour dredge adhere, creating a crispy coating.
Heat peanut oil in a flat-bottom wok or large pot over medium heat. The oil should be about two inches deep. Reusing oil from previous frying sessions is a great way to reduce waste.
While the oil heats, prepare the dredge. On a baking sheet placed on a kitchen scale, combine 50 grams of flour, 25 grams of cornstarch, 20 cranks of black pepper, cayenne pepper, smoked paprika, and garlic powder. Mix gently. Cornstarch inhibits gluten development, resulting in a crispier crust.
Add a small amount of the milk mixture to the dry ingredients and mix. This creates clumps that will cling to the chicken, increasing surface area and texture for extra crispiness.
Transfer the chicken pieces to the flour mixture and coat thoroughly, pressing the flour onto the chicken to ensure it adheres well.
Once the oil reaches 325-350 degrees Fahrenheit, carefully drop the chicken pieces into the hot oil. Avoid overcrowding the pan; fry in batches if necessary to maintain the oil temperature and ensure even cooking. Fry for 5-7 minutes, until golden brown, agitating occasionally.
While the chicken fries, take advantage of the time to clean up: load the dishwasher, wash the dredge tray, and wipe down cooking surfaces. Line a large metal bowl with paper towels.
Golden brown popcorn chicken frying in hot oil.
Once the chicken is golden brown and crispy, transfer it to the prepared bowl to drain excess oil. At this stage, the chicken is delicious on its own, but the spicy finish takes it to the next level.
In a heat-safe bowl, combine a small amount of the leftover frying oil, half a tablespoon of butter, a pinch of salt, more hot sauce, and cayenne pepper. Stir to combine. The butter adds a touch of creaminess that balances the heat.
Drizzle the hot oil mixture over the fried chicken and toss to coat evenly.
Crispy popcorn chicken coated in a spicy sauce.
Serve the spicy popcorn chicken on a plate, garnished with pickled onions if desired. This recipe delivers crunchy, juicy, and flavorful popcorn chicken in under 30 minutes.
Serve the popcorn chicken with your favorite dipping sauce, such as a mixture of mayonnaise, mustard, and horseradish, for a complete and satisfying meal or snack.
The combination of the crispy coating, flavorful spices, and touch of heat makes this popcorn chicken incredibly addictive. Enjoy!
