Honey BBQ Popcorn Chicken is a fun and tasty treat! This dish combines crispy chicken pieces with a sweet and tangy honey BBQ sauce, making every bite a little burst of flavor.
These crispy bites are perfect for a snack or a party. I can’t resist making extras because they vanish so fast! Pair them with your favorite dip for even more deliciousness!
Key Ingredients & Substitutions
Chicken: I prefer using boneless thighs for extra juiciness, but breasts work well too. You can even use tofu or chickpeas for a plant-based option, just ensure to adjust cooking times!
Buttermilk: Buttermilk keeps the chicken tender and flavorful. If you don’t have it, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
Flour and Cornstarch: The combo gives a nice crunch. If you’re gluten-free, you can use a gluten-free flour blend instead of all-purpose flour.
BBQ Sauce: Use your favorite store-bought BBQ sauce for ease. For a healthier option, consider low-sugar BBQ sauce or make your own using tomato sauce and spices.
How Do I Get the Chicken Extra Crispy?
To achieve that perfect crunch, it’s crucial to get the oil hot enough. Here’s how you can ensure your chicken is crispy:
- Heat oil to 350°F (175°C) and use a thermometer for accuracy. A hot oil means a crispier coating!
- Drench chicken in the buttermilk mixture before coating; it helps the flour stick better.
- Don’t overcrowd the pan. Fry in batches so the temperature stays consistent, which leads to even cooking.
- After frying, let the chicken rest on a wire rack. This prevents steam from making it soggy.
Honey BBQ Popcorn Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil, for frying
For the Honey BBQ Sauce:
- 1/2 cup barbecue sauce (your favorite brand or homemade)
- 2 tbsp honey
- 1 tbsp apple cider vinegar (optional, for tang)
- 1/2 tsp smoked paprika (optional, for smoky flavor)
- 1/4 tsp garlic powder
Time Needed:
This recipe takes about 15 minutes of prep time, plus at least 30 minutes to marinate the chicken. You’ll spend about 20 minutes frying the chicken, making the total time approximately 1 hour. The flavors develop beautifully while marinating!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces and toss until they’re coated well. Cover the bowl and refrigerate it for at least 30 minutes (ideally 4 hours) to let the flavors soak in and keep the chicken juicy.
2. Prepare the Coating:
In another bowl, combine the flour and cornstarch using a whisk. This mixture will give your chicken a wonderfully crispy exterior when fried.
3. Heat the Oil:
In a deep skillet or fryer, pour in about 2-3 inches of vegetable oil. Heat it to 350°F (175°C). You can use a kitchen thermometer for accuracy!
4. Coat the Chicken:
Once the chicken has marinated, take it out and let any excess buttermilk drip off. Dredge the chicken pieces in the flour-cornstarch mixture, making sure to press gently to let the coating stick. Set the coated chicken aside on a wire rack.
5. Fry the Chicken:
Carefully place the chicken in the hot oil, frying in batches to avoid overcrowding. Cook for about 4-6 minutes, or until they are golden brown and cooked through. Use a slotted spoon to move the fried chicken to a plate lined with paper towels to drain excess oil.
6. Make the Honey BBQ Sauce:
In a small saucepan over medium-low heat, mix together the barbecue sauce, honey, apple cider vinegar, smoked paprika, and garlic powder. Stir occasionally until everything is warmed up and well blended.
7. Toss to Coat:
Put the fried chicken pieces in a large bowl. Pour the warm honey BBQ sauce over the chicken and toss gently until each piece is beautifully coated.
8. Serve:
Transfer the honey BBQ popcorn chicken to a serving plate. If you like, garnish with freshly chopped parsley or green onions for a pop of color. Enjoy these bites hot as an appetizer, snack, or main dish with your favorite sauces or side dishes!
Enjoy your crispy, sticky, and sweet Honey BBQ Popcorn Chicken!
Can I Use Chicken Thighs Instead of Chicken Breasts?
Absolutely! Chicken thighs will make your dish even juicier and more flavorful. Just be sure to adjust the cooking time slightly if the pieces are larger.
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend and use cornstarch to maintain the crispiness. Ensure all other ingredients, especially the BBQ sauce, are gluten-free as well.
How Do I Store Leftover Popcorn Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes to get them crispy again instead of microwaving.
Can I Bake Instead of Frying the Chicken?
Yes, you can bake the chicken! Preheat your oven to 400°F (200°C), place the coated chicken pieces on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through, until crispy and cooked through.
