These Popcorn Sandwiches are fun to make and even more delicious to eat. Perfect for potluck or game day!
Crispy, spicy, tender bite-sized popcorn chicken nestled inside mini finger rolls — a perfect handheld for parties and game day.
Popcorn Chicken Marinade
Use boneless, skinless chicken breasts, cut into small, bite-sized pieces so they cook quickly and evenly.
Buttermilk Marinade
Buttermilk is ideal because its mild acidity helps tenderize the chicken and helps seasoning penetrate the meat. Combine chicken with buttermilk, salt and pepper for a moist, flavorful interior.
Can I substitute buttermilk?
If you don’t have buttermilk, you can substitute with either plain yogurt thinned with milk or milk mixed with a little lemon juice or vinegar. Both options work well — see the notes in the recipe for exact proportions.
How long to marinate?
Marinate for at least 1 hour; 2–4 hours or overnight gives the best results. Even 30 minutes will still improve tenderness and flavor.
Process shots: dice chicken into small pieces, mix with buttermilk, add seasoning and marinate.
Popcorn Chicken Batter
The coating is a simple flour-based batter mixed with a flavorful spice blend. A few techniques will help you get an extra-crisp texture:
- Work in small batches – Coat only 2–3 pieces at a time to prevent the flour from clumping and turning soggy.
- Be thorough – Press and work the flour into the chicken pieces to create flaky bits that fry up super crispy.
- Wet hand / dry hand – Use one hand for handling the wet chicken and the other for the dry flour to avoid a mess and overworking the coating.
Process shots: combine spices with flour, add chicken, work the flour in to create flaky bits.
Deep-Fried Popcorn Chicken
Frying is the best way to achieve the golden, crunchy exterior these bites deserve.
Work in batches
Fry in small batches to avoid overcrowding, which causes pieces to stick and drops oil temperature, producing soggy results.
Frying temperature
Heat oil to about 180°C / 356°F. If the oil is too cool the coating will absorb oil and fall off; too hot and the exterior will burn before the chicken cooks through.
Frying time
Small pieces usually take around 3–5 minutes. Fry until the coating is deep golden and the chicken is cooked through.
Popcorn Chicken Sandwich
Brioche finger rolls work beautifully here — their slight sweetness balances the spicy chicken. Finger rolls help keep the popcorn chicken contained, but any roll or bun will work.
Sandwich fillings
Simple toppings let the popcorn chicken shine: coleslaw, pickles (dill or bread & butter), and a drizzle of BBQ sauce. You can swap pickles for jalapeños for extra heat, or use shredded iceberg and mayo instead of coleslaw.
Process shots: add coleslaw and pickles to opened roll, top with popcorn chicken, drizzle over BBQ sauce.
Serving Popcorn Chicken Sandwiches
These sandwiches pair well with sturdy sides like kettle chips — salt & vinegar is a great choice to add acidity that complements the sweet brioche and spicy chicken. For a heartier meal serve with potato salad, spicy wedges or nachos.
Ready for the full recipe?
How to make Popcorn Chicken Sandwiches (Full Recipe)
Popcorn Chicken Sandwiches
Equipment
- Pot & slotted spoon (suitable for deep frying)
- Medium-sized bowl & cling film (for marinating)
- Shallow dish (for batter)
- Wire rack & paper towels
- Bread knife
- Kitchen thermometer
Ingredients
Popcorn Chicken
- 2 x 7oz / 200g chicken breasts, diced into mini bite-sized pieces
- 3–4 cups / 750ml–1 litre vegetable oil (or other oil suitable for deep frying)
- 1 packed cup / 200g plain/all-purpose flour (scoop & level)
- 1 cup / 250ml buttermilk (see notes for subs)
- 2 tsp salt
- 1.5 tsp smoked paprika
- 1 tsp each: baking powder, cayenne pepper
- 3/4 tsp each: onion powder, garlic powder, black pepper
- 1/2 tsp oregano
Sandwich
- 8 mini brioche finger rolls (or preferred rolls)
- 8 tbsp coleslaw (or to preference)
- Dill or bread & butter pickles, to preference
- BBQ sauce, as needed
Instructions
- Marinate: In a medium bowl combine the diced chicken with 1 cup (250ml) buttermilk, 1 tsp salt and 1/2 tsp black pepper. Cover and refrigerate for at least 1 hour; 2–4 hours or overnight yields best results.
- Coat the chicken: In a shallow dish combine the flour with 1.5 tsp smoked paprika, 1 tsp salt, 1 tsp baking powder, 1 tsp cayenne pepper, 3/4 tsp garlic powder, 3/4 tsp onion powder, 1/2 tsp oregano and 1/4 tsp black pepper. Dredge each piece of chicken in the flour, working the coating into the meat to form flaky bits. Coat only 2–3 pieces at a time to avoid sludgy flour.
- Deep fry: Heat oil to 180°C / 356°F. Test by dropping a tiny bit of batter — it should sizzle and slowly rise. Fry chicken in batches, separating pieces if they stick, for about 3–5 minutes until deep golden and cooked through. Drain on a wire rack set over paper towels. Return oil to temperature between batches.
- Assemble: Open each roll and spread with coleslaw, add pickles, place 5–6 pieces of popcorn chicken per roll (depending on size) and drizzle with BBQ sauce. Serve immediately.
Notes
Nutrition
For more sandwiches to try:
Fried Chicken Sandwiches
- Classic Fried Chicken Sandwich
- Spicy Chicken Sandwich
- Chicken Katsu Sandwich
- Buffalo Chicken Sandwich
- Chicken Parmesan Sandwich
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