
This crispy buttermilk popcorn chicken is packed with juicy flavor and a crunchy, craggy coating that tastes like your favorite takeout. Serve it hot with honey mustard or ketchup for an easy party snack, game-day bite, or fun family dinner.
Cut the chicken breast into small 1/2-inch cubes so the pieces cook quickly and evenly.
In a bowl, whisk together the buttermilk, egg, and salt. Add the chicken, toss well to coat, cover, and refrigerate for at least 1 hour or up to 24 hours.
In a large shallow bowl, combine the flour, cornstarch, celery salt, black pepper, paprika, thyme, oregano, onion powder, garlic powder, mustard powder, ginger powder, and cayenne pepper.
Drizzle 3 tablespoons of the marinade into the flour mixture, then rub it in with your fingertips until small clumps form. These little clumps create the extra-crispy texture.
Set a wire rack or tray nearby for the coated chicken. If you want to keep batches warm, preheat the oven to 125F (50C). Line another tray or plate with paper towels for draining after frying.
Lift a handful of chicken from the marinade, let the excess drip off, and place it in the flour mixture. Toss well, press the flour onto the chicken to help the clumps stick, then shake off the excess. Repeat with the remaining chicken.
Let the coated chicken sit for a few minutes while you heat the oil. Just before frying, toss each batch lightly in the leftover flour mixture again to refresh the coating and separate any pieces that are sticking together.
Pour the oil into a heavy pot to a depth of about 1 inch and heat to 350F (180C). Fry the chicken in small batches for 2 to 2 1/2 minutes, turning or separating pieces halfway through, until golden brown and cooked through.
Transfer the fried chicken to the paper towel-lined tray or rack to drain. Keep finished batches warm in the low oven while you fry the rest.
Serve immediately with honey mustard, ketchup, or your favorite dipping sauce.
For the juiciest result, do not skip the marinating time. Fry in small batches so the oil temperature stays steady and the coating stays crisp. Boneless chicken thighs can be used instead of breast for a richer flavor. Leftovers can be refrigerated for up to 3 days and reheated in the oven or air fryer to crisp them back up.