Buffalo Popcorn Chicken

Crispy bite-sized chicken tossed in buffalo sauce for a spicy, shareable snack or appetizer.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

2 large boneless skinless chicken breasts cut into bite-sized pieces
2 tablespoons Frank's RedHot or similar hot sauce for marinating the chicken; use more or less to taste
2 cups all-purpose flour for batter
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 RedHot or other hot sauce for the batter; use more or less to taste
2 teaspoons white vinegar
1/2 cup all-purpose flour mixed with 2 teaspoons cornstarch, for dredging
2 teaspoons cornstarch mixed with 1/2 cup flour for dredging
Homemade Blue Cheese Dressing (see linked recipe)
celery sticks for serving

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.