Buffalo Popcorn Chicken
Small, crisp nuggets of spicy-sauced chicken that pop with flavor—this Buffalo Popcorn Chicken recipe is the kind of food you want on repeat for weeknight dinners, game-day spreads, or anytime you need something crunchy and saucy. It balances a light, airy fry batter with a knock-you-back buffalo sauce and a cool, tangy blue cheese dip. The method is straightforward and written so you can follow along easily, whether you’re new to frying or just sharpening a classic. Read on for the full ingredient list, tips for success, and a clear, step-by-step method to make perfect Buffalo Popcorn Chicken every time.
Why you’ll love this Buffalo Popcorn Chicken
There are few things more comforting than bite-sized fried chicken tossed in hot sauce. This version keeps the pieces tender inside and crisp outside using a baking powder–lightened flour batter. The double-hot-sauce approach—one in the wet batter and another used to coat the fried pieces—ensures a layered buffalo flavor without becoming one-note. You’ll also find a simple vinegar boost in the sauce for brightness and a bit of cornstarch in the dredge flour to steady the crunch.
Ingredients
- 2 large boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Frank’s Red Hot Sauce or similar, use more or less depending on heat preference
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 cup buttermilk
- 1/2 cup water
- 4 tablespoons Frank’s Red Hot Sauce, or hot sauce of choice, use more or less depending on heat preference
- 2 teaspoons white vinegar
- 1/2 cup flour mixed with 2 teaspoons cornstarch, for dredging
- Homemade Blue Cheese Dressing (click link for recipe)
- Celery sticks
Make-ahead notes and substitutions
If you’d like to prepare in advance, you can cut the chicken and keep it chilled for up to 24 hours. The batter is best mixed right before frying so it stays aerated. If you prefer a milder finish, halve the sauce amounts or swap in a milder bottled hot sauce. For a dairy-free variation, substitute the buttermilk with a mixture of plant-based milk and 1/2 tablespoon white vinegar, but this will change the tang slightly.
Equipment
- Large mixing bowls
- Whisk
- Large, deep skillet or Dutch oven for frying
- Spider or slotted spoon
- Wire rack set over a baking sheet
- Instant-read thermometer (helpful, not required)
Step-by-step instructions
The directions below are written clearly and in order so you can follow the process from prep to plate. Read the full section before frying so you understand the timing—frying moves quickly once the oil is hot.
- Prep the chicken. Trim any excess fat from the 2 large boneless skinless chicken breasts and cut them into bite-sized pieces—aim for roughly uniform sizes so they cook evenly. Place the chicken in a medium bowl and pour in 2 tablespoons Frank’s Red Hot Sauce. Toss the pieces to coat evenly and set aside while you prepare the dry mix and batter.
- Make the seasoned flour. In a large mixing bowl combine 2 cups all-purpose flour, 1 tablespoon baking powder, 2 teaspoons salt, 1/2 teaspoon sugar, 1 teaspoon garlic powder, and 3/4 teaspoon onion powder. Whisk these dry ingredients together until well blended. This seasoned flour forms the basis of the batter.
- Whisk the batter. In a separate bowl, whisk together 1/2 cup buttermilk and 1/2 cup water until smooth. Pour the wet ingredients into the seasoned flour and whisk until you have a thick, lump-free batter. The texture should cling to the chicken pieces without being runny; a slightly thicker batter yields a better crisp.
- Prepare the dredge flour. In a shallow dish, stir together the 1/2 cup flour mixed with 2 teaspoons cornstarch. This dry dredge will give an extra-crisp outer layer and help the batter adhere.
- Heat the oil. Pour enough neutral oil into a large, deep skillet or Dutch oven to reach about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C) on an instant-read thermometer. If you don’t have a thermometer, test the oil by dropping a small pinch of batter into it—if it bubbles steadily and rises to the surface, it’s ready.
- Coat the chicken. Working in batches to avoid overcrowding, take a few pieces of the sauced chicken and toss them in the dredge flour so each piece gets a light, even coating. Shake off excess flour, then dip each piece into the prepared batter, ensuring it’s completely coated. Allow excess batter to drip back into the bowl before carefully placing the pieces into the hot oil. Repeat with more pieces until you’ve filled the pan but still left space between pieces.
- Fry until golden and cooked through. Fry the chicken in batches, keeping the oil temperature around 325–350°F (160–175°C). Turn the pieces occasionally with a slotted spoon or spider so they brown evenly. Small pieces will cook quickly—expect roughly 3 to 5 minutes per batch, depending on size—until the exterior is golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked pieces to a wire rack set over a baking sheet to drain; this keeps the crust crisp.
- Make the buffalo sauce. While the chicken rests, combine 4 tablespoons Frank’s Red Hot Sauce (or hot sauce of choice) with 2 teaspoons white vinegar in a small bowl. Stir until well blended. Taste and adjust—the amounts given are a guideline, so if you prefer more heat, add a little more hot sauce; for less heat, reduce the sauce or add a touch more vinegar for tang.
- Toss the chicken in sauce. Place the fried chicken pieces in a large mixing bowl. Spoon the sauce mixture over the chicken and gently toss until each piece is evenly coated. Work quickly so the sauce adheres while the chicken is still hot, resulting in a glossy, flavorful finish.
- Serve immediately. Transfer the Buffalo Popcorn Chicken to a serving platter. Offer Homemade Blue Cheese Dressing for dipping and a side of crisp celery sticks. The dish is best enjoyed hot so the contrast of crunchy exterior and tender interior is at its peak.
Troubleshooting and tips
- Oil temperature: Keep a steady temperature. If the oil is too hot the outside will burn before the interior cooks; if it’s too cool, the pieces will absorb oil and become greasy. Adjust heat as needed between batches.
- Batch size: Don’t overcrowd the pan. Fry in small batches so the oil temperature recovers quickly and each piece fries evenly.
- Crunch factor: The cornstarch in the dredge helps with crispness. For an even lighter crust, you can let battered pieces rest briefly before frying so the batter adheres and forms a better crust.
- Sauce balance: The 2 tablespoons in the marinade add background heat; the 4 tablespoons finished sauce give the signature buffalo taste. Taste as you go, and adjust based on how spicy you want the final dish.
- Keep it crisp: Use a wire rack rather than paper towels to rest cooked chicken; paper traps steam and softens the crust.
Serving ideas
Buffalo Popcorn Chicken is irresistibly shareable. Serve it on a platter with Homemade Blue Cheese Dressing and celery sticks, or pile it into sandwiches, tacos, or over a salad for loaded flavor. It’s also fantastic next to fries or on top of mac and cheese for a decadent twist.
Storage and reheating
Store leftover Buffalo Popcorn Chicken in an airtight container in the refrigerator for up to 3 days. To re-crisp, arrange pieces on a baking sheet and heat in a 375°F (190°C) oven for 8–10 minutes until hot and crunchy. You can reheat in an air fryer at 350°F (175°C) for 4–6 minutes for an even crispier finish.
Nutritional notes
Portion sizes, oil absorption, and dipping sauce all affect the final nutrition. Using lean breast meat keeps the protein content high while controlling fat. If you want to trim calories, reduce the amount of sauce tossed on the finished chicken and serve sauce on the side for dipping.
Closing thoughts
This Buffalo Popcorn Chicken hits those craveable textures and tastes: crackly coating, tender interior, and zippy buffalo seasoning. It’s a great recipe to memorize—simple swaps and adjustments allow you to tailor heat and crunch exactly how you like it. Whether you make it for friends, family, or solo comfort food night, it’s the kind of dish that gets devoured fast and requests for seconds are almost guaranteed.
Printable recipe
For quick access while cooking, here is the ingredient list and the steps in brief form:
- 2 large boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Frank’s Red Hot Sauce
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 cup buttermilk
- 1/2 cup water
- 4 tablespoons Frank’s Red Hot Sauce
- 2 teaspoons white vinegar
- 1/2 cup flour mixed with 2 teaspoons cornstarch, for dredging
- Homemade Blue Cheese Dressing
- Celery sticks
- Cut chicken into bite-sized pieces; toss with 2 tablespoons hot sauce.
- Whisk together 2 cups flour, baking powder, salt, sugar, garlic powder, and onion powder.
- Mix 1/2 cup buttermilk and 1/2 cup water; whisk into dry mix to form a batter.
- Set up 1/2 cup flour + 2 tsp cornstarch in a shallow dish for dredging.
- Heat oil to 350°F (175°C).
- Dredge chicken pieces lightly in the flour mixture, dip in batter, then fry in batches until golden and cooked through (about 3–5 minutes per batch).
- Combine 4 tablespoons hot sauce with 2 teaspoons white vinegar; toss fried chicken in this sauce.
- Serve with Homemade Blue Cheese Dressing and celery sticks.
Enjoy your Buffalo Popcorn Chicken—crispy, saucy, and impossible to resist.
Buffalo Popcorn Chicken
Ingredients
Equipment
Method
- Place the bite-sized chicken pieces in a bowl and add 2 tablespoons hot sauce; toss to coat evenly and set aside to marinate briefly.
- In a shallow bowl, combine 1/2 cup flour and 2 teaspoons cornstarch and set aside for dredging.
- In a large mixing bowl whisk together 2 cups flour, baking powder, salt, sugar, garlic powder, and onion powder. Whisk in the buttermilk and water until smooth with no lumps.
- Stir 4 tablespoons hot sauce and 2 teaspoons white vinegar into the batter until evenly combined.
- Pour oil into a small skillet to a depth of about 1/2 inch and heat to 365°F (185°C) using a candy thermometer.
- Dredge each marinated chicken piece in the flour/cornstarch mixture, shaking off excess, then dip into the prepared wet batter so each piece is coated.
- Carefully place battered pieces into the hot oil in batches, avoiding overcrowding, and fry until golden brown and cooked through, about 2 minutes per side.
- Use a slotted spoon to transfer cooked pieces to a plate lined with paper towels and drain for about 1 minute.
- Serve the buffalo popcorn chicken immediately with blue cheese dressing and celery sticks.
Notes
- Do not overcrowd the pan when frying or the oil temperature will drop.
- Use a candy thermometer to maintain 365°F for best crisping.
- Adjust hot sauce amounts to control heat level.
- Drain cooked pieces briefly on paper towels to remove excess oil.
