Spicy Popcorn Chicken Sandwich Recipe
American · Main course · 30 min total
Crispy, bite-sized popcorn chicken with a spicy kick, served on a soft bun with pickles and a creamy sriracha mayo. Perfect for a quick and satisfying meal.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
620
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
- 4 brioche buns, split and toasted
- 1/2 cup mayonnaise
- 2 tbsp sriracha sauce
- 1 tbsp honey
- Dill pickle slices
Instructions
- Marinate chicken: In a bowl, combine chicken pieces and buttermilk. Cover and refrigerate for at least 1 hour (or up to 4 hours).
- Prepare coating: In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- Heat oil: In a deep pot, heat 2 inches of oil to 350°F (175°C).
- Coat chicken: Drain chicken from buttermilk (discard buttermilk). Dredge each piece in the flour mixture, pressing to adhere. Shake off excess.
- Fry chicken: Working in batches, fry chicken pieces for 3-4 minutes until golden brown and cooked through. Drain on paper towels.
- Make spicy mayo: In a small bowl, mix mayonnaise, sriracha, and honey.
- Assemble sandwiches: Spread spicy mayo on both halves of each bun. Place a generous amount of popcorn chicken on the bottom bun, top with pickle slices, and close with the top bun.
Tips
- For extra heat, add more cayenne or a dash of hot sauce to the marinade.
- Serve with extra sriracha mayo on the side for dipping.
- Leftover chicken can be reheated in an air fryer at 350°F for 3-4 minutes.
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