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Buffalo Popcorn Chicken

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The Daring Gourmet
Updated May 25, 2022
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Your favorite snack in popcorn form. Tender chicken breast bites enveloped in a thick, crispy, kickin' batter and dipped in creamy blue cheese dressing. Super quick, super easy, super good!

More About This Recipe

  • Your fave buffalo chicken tucked inside crispy fried bites. So irresistible, you'll eat 'em like ... popcorn! Enjoy the classic spicy, tangy buffalo chicken flavor packed into an easy bite-sized snack. Perfect for dipping in a side of cool blue cheese. These Buffalo Popcorn Chicken are like Buffalo wings, but without the bones, the skin, the messiness and the frustration of picking at those miniature wings trying to get microscopic pieces of meat. Plus, the luscious crispy batter adds an extra "yum" factor to these glorious and kickin' little bites. And if you want to put that frying oil to extra good use, make a double or triple batch and freeze 'em. Then all you have to do in a moment of insatiable craving is pop them in the oven to restore them to their crispy grandeur. And did I mention how quick and easy these are to make? 5 minutes of prep time and a few minutes of frying time. You can have these hot and ready within 15 minutes! And there you have it. Tender chicken breast bites enveloped in a thick, crispy, kickin' batter and dipped in creamy blue cheese dressing. Sold? And if you’re looking for a creative way to serve up your buffalo popcorn chicken, just toss them inside of a paper cone for some fun street food flair!

Buffalo Popcorn Chicken

  • Prep Time 5 min
  • Total 15 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
  • 6 tablespoons Frank's® Louisiana Hot Sauce
  • 2 cups from 1 pouch (32 oz) Betty Crocker™ Buttermilk Complete Pancake Mix (plus 1/2 cup for dredging)
  • 1 cup water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • 2 teaspoons white vinegar
  • 1 teaspoon salt
  • Tabasco sauce, to taste (for die-hard heat fans)
  • Vegetable oil for frying (at least 1/2 inch depth)
  • Blue cheese dressing
  • Celery sticks

Instructions

  • Step 
    1
    Place the chicken pieces in a bowl and toss with 2 tablespoons of hot sauce. Set aside while preparing the batter.
  • Step 
    2
    Place the 1/2 cup of pancake mix in a shallow bowl. Place the remaining 2 cups in a mixing bowl and whisk in the water. Whisk until no lumps remain. Add the remaining 4 tablespoons of hot sauce, garlic powder, Worcestershire sauce, white vinegar, salt and tabasco sauce to taste (for die-hard heat fans). Stir to combine.
  • Step 
    3
    Pour some oil into a small skillet so you can get good depth, at least 1/2 inch. Heat the oil to 365°F. Dredge the chicken pieces into the 1/2 cup of dry pancake mix, shake off excess, then dip the pieces into the pancake batter. Immediately add them to the hot oil and fry on all sides until nicely browned, about 2 minutes on each side. Be sure to not overcrowd the pan. Work in batches. Use a slotted spoon to transfer the chicken to a plate lined with paper towels. Let drain for 1 minute.
  • Step 
    4
    Serve immediately with blue cheese dressing and celery sticks.

Nutrition

No nutrition information available for this recipe
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