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Buffalo Blue Cheese Popcorn Chicken Recipe

Buffalo Blue Cheese Popcorn Chicken

Crispy bite-size chicken is coated in a seasoned flour and panko crust, fried until golden, then tossed with buttery Buffalo sauce. Serve immediately with blue-cheese dip, celery, and carrot sticks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Popcorn Chicken
  • 1 1/2 lb Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup All-purpose flour
  • 1 tsp Kosher salt
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/4 tsp Freshly ground black pepper
  • 2 Large eggs
  • 2 tbsp Buttermilk or milk
  • 2 cups Panko breadcrumbs
  • 1 1/2 to 2 inches Vegetable or peanut oil, for frying
Buffalo Sauce
  • 3/4 cup Cayenne pepper hot sauce, preferably Frank’s RedHot Original
  • 4 tbsp Unsalted butter, melted
  • 1/2 tsp Garlic powder, optional
Blue-Cheese Dip
  • 3/4 cup Prepared blue-cheese dressing
  • 1/4 cup Crumbled blue cheese
  • 1 tbsp Sour cream or mayonnaise, optional
  • 1 tsp Lemon juice, optional
For Serving
  • As needed Celery sticks
  • As needed Carrot sticks
  • As desired Extra blue cheese crumbles or sliced scallions, optional

Method
 

Step-by-Step
  1. Pat the chicken dry and arrange three shallow bowls. Place the seasoned flour in the first bowl, whisk the eggs with the buttermilk or milk in the second, and add the panko breadcrumbs to the third.
  2. Coat each chicken piece in the flour, dip it into the egg mixture, and then press it firmly into the panko. Make sure every surface is covered so the crust stays attached during frying.
  3. Heat 1 1/2 to 2 inches of vegetable or peanut oil to 350°F (175°C) in a deep skillet or Dutch oven. Fry the chicken in small batches for about 3–4 minutes per batch, turning as needed, until golden and cooked to 165°F (74°C) internally.
  4. Transfer the cooked chicken to a wire rack or paper towels to drain. A wire rack is preferred because it allows air to circulate beneath the chicken and helps preserve the crisp coating.
  5. Stir together the hot sauce, melted butter, and optional garlic powder. Toss the hot chicken with just enough Buffalo sauce to coat it, then serve immediately with the blue-cheese dip, celery, and carrots.

Notes

Toss the chicken with Buffalo sauce immediately before serving because the panko softens if it sits in the sauce. For an oven version, place the breaded chicken on a lightly greased wire rack over a baking sheet, spray or brush lightly with oil, and bake at 425°F (220°C) for 18–22 minutes, turning once, until the center reaches 165°F. For an air-fryer version, cook in a single layer at 400°F (205°C) for approximately 10–14 minutes, turning halfway through and working in batches as needed.