This Honey BBQ Popcorn Chicken brings together crunchy, golden chicken pieces coated in a sticky and sweet BBQ sauce. It’s perfect for game nights or snack attacks!
Who can resist these tasty bites? I always end up eating more than I planned. A tip: make extra for sharing, or you might not want to! 🍗✨
Key Ingredients & Substitutions
Chicken: For this recipe, boneless, skinless chicken breasts work best for bite-sized pieces. You can substitute with thighs if you prefer more flavor and juiciness. Just remember to adjust cooking time a bit.
Buttermilk: Buttermilk adds tenderness to chicken. If you don’t have any, try mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes as a quick substitute.
Flour & Cornstarch: The combination of all-purpose flour and cornstarch gives a great crunch. If you’re looking for a gluten-free option, use a gluten-free all-purpose flour blend along with cornstarch. It still works wonders!
BBQ Sauce: I love using a sweet and tangy BBQ sauce for this recipe. If you want something spicier, use a spicy BBQ sauce or mix in some hot sauce with regular BBQ sauce for a kick!
How Do I Get the Perfect Crunch on My Chicken?
The secret to achieving that crispy coating lies in the dredging process and frying temperature. Start with marinating the chicken well, as it adds moisture and flavor.
- After marinating, let excess buttermilk drip off before dredging.
- Coat the chicken pieces evenly in the flour and cornstarch mix, pressing lightly for good adherence.
- For extra crunch, double dredge: a quick dip back in buttermilk before the second coating of flour.
- Make sure your oil is hot enough (350°F or 175°C). Fry in small batches to not lower the oil temperature.
- Cool the fried chicken on paper towels to keep it crispy!
With these tips, your popcorn chicken will come out perfectly crunchy every time! Enjoy! 🍗
How to Make Honey BBQ Popcorn Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
For Frying:
- Vegetable oil, for frying (about 4 cups)
For the Sauce:
- 1/2 cup BBQ sauce
- 1/4 cup honey
Optional Garnish:
- Chopped parsley or green onions
- Celery sticks for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus at least 30 minutes for marinating. You’ll spend about 20-25 minutes frying the chicken and another 5-10 minutes to combine with the sauce. Overall, expect to spend around 1 hour and 15 minutes to enjoy delicious Honey BBQ Popcorn Chicken.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing your bite-sized chicken pieces into a mixing bowl. Pour in the buttermilk and sprinkle in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir all the ingredients together until the chicken is well coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or if you have more time, up to 2 hours for even better flavor.
2. Prepare the Coating:
While the chicken is marinating, grab another bowl and whisk together the all-purpose flour and cornstarch. This combination gives the chicken an extra crunch when frying, so mix well!
3. Heat the Oil:
Pour vegetable oil into a deep skillet or pot until it’s about 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature, or drop a small piece of bread into the oil; if it bubbles and browns quickly, the oil is ready!
4. Coat the Chicken:
Take the marinated chicken out of the refrigerator and let any excess buttermilk drip off. Dredge each piece in the flour and cornstarch mixture, making sure to coat it evenly. Press gently to help the coating stick. For an extra crunch, you can dip the coated chicken back into the buttermilk briefly and then coat it in flour again for a double crust.
5. Fry the Chicken:
Carefully add the coated chicken pieces to the hot oil in batches, taking care not to overcrowd the skillet. Fry them for about 4-5 minutes until they’re golden brown and fully cooked. Once done, use a slotted spoon to transfer the chicken to a plate lined with paper towels to drain any excess oil.
6. Make the Honey BBQ Sauce:
In a small saucepan over medium heat, combine the BBQ sauce and honey. Stir the mixture until it is heated through and slightly thickens—this should take about 3-5 minutes.
7. Toss the Chicken in Sauce:
Now, take your crispy chicken and toss it gently in the warm honey BBQ sauce until every piece is well coated and ready to serve.
8. Serve and Enjoy:
Plate up your Honey BBQ Popcorn Chicken and garnish with chopped parsley or green onions if desired. Serve it alongside some crunchy celery sticks for a perfect snack or appetizer. Enjoy your freshly made, crunchy, sweet, and tangy popcorn chicken!
Can I Use Different Cuts of Chicken for This Recipe?
Absolutely! While boneless, skinless chicken breasts are recommended for easy bite-sized pieces, you can also use chicken thighs for a juicier and more flavorful option. Adjust the cooking time slightly if using thighs, as they may take a minute longer to cook through.
What If I Don’t Have Buttermilk?
No problem! You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it will curdle slightly to mimic buttermilk.
How Should I Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven at 350°F (175°C) for about 10-15 minutes to retain some of that crispy texture.
Can I Make This Recipe Spicy?
Definitely! If you like a little heat, you can add some cayenne pepper or hot sauce to the buttermilk marinade. Alternatively, choose a spicy BBQ sauce or mix regular BBQ sauce with sriracha or your favorite hot sauce for a spicy kick!