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Easy Popcorn Chicken

Easy Popcorn Chicken

Course Appetizer, Main Course
Cuisine American
Keyword easy-popcorn-chicken
Prep Time 15 minutes
Cook Time 15 minutes
Marinade time 4 hours
Total Time 4 hours 30 minutes
Servings 6 servings


  • 2 1/2-3 lbs boneless skinless chicken breasts

    cut into 1-inch pieces
  • 1 cup buttermilk
  • 2 1/2 cups pancake mix
  • 1/2 cup cornstarch
  • 2 tsp seasoned salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp freshly ground black pepper
  • 2 large eggs beaten
  • 1/2 cup whole milk
  • peanut or vegetable oil for frying


  • Place chicken pieces into a plastic storage bag and cover with buttermilk. Marinate in the fridge for at least 4 hours or overnight.

  • To prepare: Remove chicken pieces from buttermilk to a colander to drain. Discard marinade.

  • Set-up dredging station: Mix together pancake mix, cornstarch, seasoned salt, paprika, garlic powder, onion powder and black pepper in a shallow dish. Whisk together eggs and milk in a separate shallow dish. Have nearby a pan to place breaded pieces.

  • Dredge each chicken piece in dry mixture, dip in egg wash and into dry mixture a second time. Place onto the pan in a single layer. Repeat until all chicken pieces are breaded. (This can be done up to an hour in advance then placed into the fridge until ready to fry)

  • Heat vegetable oil in a deep pot to 350-360°F. Fry chicken in batches for about 3 minutes total or until golden on both sides and cooked through. Turn as needed for even browning. Maintain cooking temperature while frying.

  • Use a slotted spoon and remove to a paper towel lined pan or platerr. Season lightly with additional seasoned salt immediately.

  • Serve hot with your favorite dipping sauces.


Cooking time may vary slightly depending on size of chicken pieces