Spicy Popcorn Chicken

Inspired by Nashville hot chicken.

2-3 servings
28 minutes
Ethan Chlebowski

Ingredients

Chicken & marinade

  • Milk
    113 g
  • Louisiana style hot sauce
    10 g
  • Salt
    5 g
  • Chicken Thighs, boneless
    2-3
  • Lemon juice
    1/2 lemon

Dredge & oil

  • Flour
    50 g
  • Cornstarch
    25 g
  • Black Pepper
    a sprinkle
  • Chili Powder
    a sprinkle
  • Garlic Powder
    a sprinkle
  • Fresh oregano
    a sprinkle
  • Neutral oil
    for frying

Spice mixture

  • Neutral oil
    14 g
  • Hot Sauce
    10 g
  • Butter
    7 g
  • Cayenne Pepper
    a sprinkle
  • Salt

Method

Step 1: Prepare the chicken

Chop the chicken thighs into bite-size pieces.

Place the chicken pieces into a bowl with the milk, salt, lemon juice, and Louisiana hot sauce. Roughly mix to combine.

  • The milk is what is going to help our flour dredge stick to the chicken.

Step 2: Dredge the chicken

Meanwhile, set a wok or dutch oven over medium heat and add enough oil to the chicken pieces, probably about 2 inches deep.

While the oil is heating, combine the flour, cornstarch, and spices in a bowl. Pour a little bit of the milk mixture into the dredge and mix it in. This will create clumps that stick to the chicken, making it crispy when fried.

Move the chicken pieces to the flour mixture and coat them completely. Press the flour into the chicken so that it sticks well. Shake off any excess flour.

Step 3: Fry the chicken

At the stove, use a thermometer to verify the oil temperature is 350°F/176°C.

Slowly drop the chicken chunks into the oil to let them get nice and golden brown. the chicken for about 4 minutes, slightly agitating them throughout.

Once cooked through, move the chicken to a paper towel on a wire rack. Dab off the excess oil and then transfer to the wire portion so it doesn't get soggy.

  • Try not to overcrowd the pan when frying. Fry the chicken in two batches if needed.

Step 4: Sauce the chicken & serve

To a heat-safe bowl, add the leftover fry oil, butter, hot sauce, chili powder, paprika, and a touch of salt. Drizzle over the popcorn chicken to lightly coat it. Enjoy.

  • Note: Don't throw out the remaining frying oil! Let it completely cool in the wok. When you can, set a paper towel over a strainer, pour the oil in, and let it drip into a container. Place a lid on it and save it for another use.

“I craved crispy chicken bites and wanted to make them quickly with basic ingredients and easy cleanup. This batch of spicy popcorn chicken took just 28 minutes.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories1064
76g
39g
98g

Show macros split into…

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Recommended: 2 servings

FAQ

What kind of Louisiana hot sauce should I use?

Feel free to use your favorite, but Crystal or Tabasco work great here.

Can I use chicken breast?

You could also use breast, but I prefer the thighs here for their fat, taste and , which are much less likely to overcook.

What is up with the milk marinade?

The milk + lemon and hot sauce creates an acidic that helps tenderize the chicken, and creates a wet surface for the flour to cling onto. This replicates the effect of buttermilk, but with more commonly used ingredients.