Spicy Chicken Popcorn Bites with Hot Honey Glaze
Spicy Chicken Popcorn Bites with Hot Honey Glaze
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Breading
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon baking powder
For Frying
- 4 cups vegetable oil, or enough to fill pot 2-3 inches deep
For the Hot Honey Glaze
- 2 tablespoons unsalted butter
- 1/4 cup hot sauce
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
Instructions
- 1
In a large mixing bowl, combine the cut chicken pieces with buttermilk, 2 tablespoons hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the breading. In a shallow dish or another large bowl, whisk together the all-purpose flour, cornstarch, cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and baking powder until thoroughly combined.
⏱️ 5 min
- 3
Pour the vegetable oil into a heavy-bottomed pot or Dutch oven, ensuring it's 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 4
Working in batches to avoid overcrowding, remove chicken pieces from the marinade, allowing any excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure a good coating. Shake off any excess breading and place the coated chicken on a wire rack.
⏱️ 10 min
- 5
Carefully lower the breaded chicken pieces into the hot oil. Fry for 4-6 minutes per batch, turning occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 15 min•🌡️ 350
- 6
Using a slotted spoon, remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. Keep the cooked chicken warm in a low oven (around 200°F) while you fry the remaining batches.
⏱️ 5 min•🌡️ 200
- 7
To make the hot honey glaze (optional): In a small saucepan, melt the unsalted butter over medium heat. Stir in the 1/4 cup hot sauce, honey, and apple cider vinegar. Bring the mixture to a gentle simmer, then remove from heat.
⏱️ 3 min
- 8
Once all chicken is fried, you can either serve the hot honey glaze on the side for dipping, or toss the fried chicken popcorn bites directly in the glaze for a full coating. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Popcorn Bites with Hot Honey Glaze
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Breading
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon baking powder
For Frying
- 4 cups vegetable oil, or enough to fill pot 2-3 inches deep
For the Hot Honey Glaze
- 2 tablespoons unsalted butter
- 1/4 cup hot sauce
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
Instructions
- 1
In a large mixing bowl, combine the cut chicken pieces with buttermilk, 2 tablespoons hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to ensure all chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the breading. In a shallow dish or another large bowl, whisk together the all-purpose flour, cornstarch, cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and baking powder until thoroughly combined.
⏱️ 5 min - 3
Pour the vegetable oil into a heavy-bottomed pot or Dutch oven, ensuring it's 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 4
Working in batches to avoid overcrowding, remove chicken pieces from the marinade, allowing any excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure a good coating. Shake off any excess breading and place the coated chicken on a wire rack.
⏱️ 10 min - 5
Carefully lower the breaded chicken pieces into the hot oil. Fry for 4-6 minutes per batch, turning occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 15 min•🌡️ 350 - 6
Using a slotted spoon, remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain any excess oil. Keep the cooked chicken warm in a low oven (around 200°F) while you fry the remaining batches.
⏱️ 5 min•🌡️ 200 - 7
To make the hot honey glaze (optional): In a small saucepan, melt the unsalted butter over medium heat. Stir in the 1/4 cup hot sauce, honey, and apple cider vinegar. Bring the mixture to a gentle simmer, then remove from heat.
⏱️ 3 min - 8
Once all chicken is fried, you can either serve the hot honey glaze on the side for dipping, or toss the fried chicken popcorn bites directly in the glaze for a full coating. Serve immediately.
⏱️ 2 min