Dinner

Popcorn Chicken Platter with Dips Recipe

ByHailey Reed January 29, 2026January 29, 2026

Introduction

Popcorn chicken is a crispy, flavorful bite-sized treat that’s perfect for sharing or snacking. Marinated in buttermilk and coated with a spicy, herby cornflour mix, these golden bites are irresistibly crunchy and tender inside. Serve them with your favorite dips for a crowd-pleasing platter.

The image shows a large white oval plate filled with about thirty golden brown crispy fried chicken bites, some drizzled lightly with orange hot sauce. There are two small white bowls on the plate, one at the top filled with bright red-orange hot sauce and the other at the bottom holding creamy white ranch dressing with herbs mixed in. Next to the large plate is a smaller white round plate holding five more fried chicken bites, one dipped halfway in ranch and another with a small drop of hot sauce. The setup sits on a white marbled surface covered with a striped white and blue cloth, with three colorful napkins folded beside the large plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 skinless, boneless chicken thighs, cut into 3cm pieces
250ml buttermilk
Vegetable oil, for deep-frying
Ketchup, ranch, barbecue or hot sauce, to serve
½ tbsp smoked paprika
2 tsp garlic granules
1 tsp mustard powder
1 tsp mixed dried herbs
150g cornflour
1 heaped tsp baking powder
1 tsp salt (plus 1 heaped tsp salt for coating)

Instructions

Step 1: Place the chicken pieces in a large bowl with the buttermilk and 1 tsp salt. Cover and refrigerate for at least 12 hours, or up to 24 hours, to marinate.
Step 2: Prepare the coating by mixing smoked paprika, garlic granules, mustard powder, dried herbs, cornflour, baking powder, and 1 heaped tsp salt in a bowl.
Step 3: Remove the chicken from the buttermilk, letting the excess drip off. Toss each piece in the coating mixture until well coated, then set them aside on a tray.
Step 4: Heat vegetable oil in a deep pan until it reaches 175°C (or test by dropping a little marinade into the oil—it should sizzle immediately). Fill the pan no more than one-third full with oil.
Step 5: Fry about five pieces of chicken at a time for 5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on kitchen paper. Repeat with remaining chicken.
Step 6: Serve the popcorn chicken on a platter with your choice of dips such as ketchup, ranch, barbecue, or hot sauce.

Tips & Variations

For extra crispiness, double-dip the chicken by coating it once, dipping briefly back into buttermilk, then re-coating before frying.
Try adding a pinch of cayenne pepper to the coating mix for a spicy kick.
If you don’t have buttermilk, you can substitute with plain yogurt thinned with a little milk or water.
Serve with fresh lemon wedges to squeeze over for added brightness.

Storage

Store any leftover popcorn chicken in an airtight container in the fridge for up to 2 days. To reheat, bake in a preheated oven at 190°C for about 10 minutes to crisp up the coating again. Avoid microwaving, as it can make the coating soggy.

How to Serve

The image shows a large white oval plate filled with about 25 pieces of crispy golden-brown fried chicken bites spread evenly across the surface. There are two small bowls on the plate: one baby blue bowl with smooth, shiny reddish-orange dipping sauce near the top right, and one pale yellow bowl near the bottom right filled with creamy white ranch sauce with green herb flecks and a swirled texture. Below the large plate, a smaller white round plate holds four more chicken bites with some drizzled reddish-orange sauce and a dollop of ranch sauce on one piece. The dishes are placed on a white marbled textured surface overlaid with a white cloth featuring light blue stripes and colorful, patterned napkins folded in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs stay juicier and more tender after frying. If using breast, avoid overcooking to keep it moist.

How do I know when the oil is hot enough for frying?

The ideal temperature is around 175°C. If you don’t have a thermometer, drop a small piece of coating or marinade into the oil—if it immediately bubbles and sizzles, the oil is ready.