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Remove chicken from the buttermilk, letting excess drip off. Toss each piece in the flour mixture until well-coated.
In a deep skillet or heavy pot, heat about 2 inches of oil to 350°F (175°C).
Fry chicken in batches for 3–4 minutes, turning occasionally, until golden brown and cooked through. Don’t overcrowd the pan!
Place fried chicken on paper towels to drain. Serve hot with your favorite dipping sauces!
🍯 Sauce Pairings
- Honey mustard
- Ranch dressing
- BBQ sauce
- Spicy mayo or chipotle aioli
- Sweet chili sauce
🍴 Serving Ideas
- Serve in a big bucket lined with parchment for a fun presentation
- Add to a wrap or slider bun for mini sandwiches
- Toss in a buffalo or Korean glaze for an elevated twist
- Include in a snack board with fries, dips, and fresh veggies
🔄 Make Ahead & Reheat Tips
Popcorn chicken is great for prepping in advance. Fry and cool completely, then store in the fridge or freezer. To reheat and keep them crispy, pop them in the air fryer or oven at 375°F until hot and crunchy again.
Final Thoughts
If you’re looking for the kind of recipe that brings people together, keeps hands reaching into the bowl, and gets genuine “Mmm!” reactions, this is it. Whether you serve it at parties, picnics, or just because everyone’s in the mood for something amazing, this dish always gets the same reaction—pure excitement.
So next time you’re wondering what to make that’ll wow a crowd, go ahead and make a bucket of this. Just be ready to make it again next week.
Want a baked or air-fried version of this recipe too? Just let me know!
