These Popcorn Sandwiches are fun to make and even more delicious to eat. Perfect for potluck or game day!
Crispy, spicy, tender popcorn chicken tucked into mini finger rolls—easy to assemble and even easier to enjoy. Below you’ll find tips for marinating, battering and frying the chicken, plus suggestions for building the perfect sandwich.
Popcorn Chicken Marinade
Use boneless, skinless chicken breasts cut into mini bite-size pieces for the best results. A buttermilk marinade keeps the meat tender and helps the seasoning penetrate.
Buttermilk Marinade
Buttermilk’s mild acidity helps tenderize the chicken while salt and pepper season it throughout. Mix the diced chicken with buttermilk and a little seasoning before refrigerating.
Can I substitute buttermilk?
If you don’t have buttermilk, substitute with either milk plus an acid (lemon juice or vinegar) or milk thinned unsweetened yogurt. Both work well to mimic buttermilk’s tenderizing effect.
How long to marinate?
Marinate for at least 1 hour. For best results marinate 2–4 hours or overnight. A short 30-minute soak will still improve texture and flavor if you’re pressed for time.
Process shots: dice chicken into small pieces, mix with buttermilk, add seasoning and marinate.
Popcorn Chicken Batter
The coating is plain flour combined with a simple spice blend. Follow these tips for an extra-crispy result:
- Work in small batches – Coat 2–3 pieces at a time to avoid the flour clumping and turning soggy.
- Be thorough – Work the flour into the chicken to create lots of flaky bits; those flakes fry up into crispy texture.
- Wet hand, dry hand – Use one hand for wet (buttermilk-covered) chicken and one for dry flour handling to keep things tidy and prevent the flour from turning into paste.
Process shots: combine spices with flour, add chicken, work the flour in to coat and create flaky bits.
Deep Frying the Popcorn Chicken
To achieve the best crunch, deep frying is recommended.
Work in batches
Frying in batches keeps pieces from sticking and prevents the oil temperature from dropping too much, which ensures even cooking and crispiness.
What temperature?
Heat oil to about 180°C (356°F). This temperature crisps the coating without burning it and allows the chicken to cook through.
How long to fry?
Small bite-size pieces typically need about 3–5 minutes, until golden brown and cooked through.
Building the Popcorn Chicken Sandwich
Brioche finger rolls work wonderfully here—the slight sweetness balances the spicy chicken and finger rolls hold the pieces in well. Use any roll you prefer if brioche isn’t available.
Sandwich filling ideas
Classic combos that complement the popcorn chicken include coleslaw, pickles, and BBQ sauce. Alternatives: jalapeños for heat, shredded iceberg and mayo for a simple crunchy slaw, or your favorite sauces and toppings.
Process shots: add coleslaw and pickles to an opened finger roll, top with popcorn chicken, drizzle over BBQ sauce.
Serving Suggestions
These mini sandwiches pair nicely with sturdy sides like kettle chips—salt & vinegar is a great match for a bit of acidity—or make it a heartier spread with potato salad, spicy wedges or nachos.
Ready for the recipe? Below is the full recipe with ingredients, equipment and step-by-step instructions so you can make these at home.
How to make Popcorn Chicken Sandwiches (Full Recipe)
Popcorn Chicken Sandwiches
Equipment
- Pot & slotted spoon (suitable for deep frying)
- Medium 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
- 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 substitute your preferred rolls)
- 8 tbsp coleslaw (or to preference)
- Dill or bread & butter pickles, to preference
- BBQ sauce, as needed
Instructions
- Marinate: Combine the diced chicken with 1 cup / 250ml buttermilk, 1 tsp salt and 1/2 tsp black pepper in a medium bowl. Cover and refrigerate for at least 1 hour; 2–4 hours or overnight yields best results.
- Coat the chicken: In a shallow dish combine 1 packed cup / 200g plain 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, 1/4 tsp black pepper and 1/2 tsp oregano. Dredge chicken pieces in the flour, working it in to create flaky bits. Coat no more than 2–3 pieces at a time to avoid soggy flour.
- Deep fry: Heat oil to 180°C / 356°F. Test by dropping a small piece of batter—it should sizzle and rise slowly. Fry chicken in batches, separating pieces if they stick, for 3–5 minutes until deep golden and cooked through. Drain on a wire rack over paper towels and return oil to temperature between batches.
- Assemble & serve: Slice open rolls and add coleslaw, then pickles. Add 5–6 popcorn chicken pieces per roll (depending on size) and drizzle with BBQ sauce. Serve warm.
Notes
a) Buttermilk: If you don’t have buttermilk, substitute with either 3/4 cup plain unsweetened yogurt mixed with 1/4 cup milk, or 1 cup milk plus 1 tbsp vinegar or lemon juice (let sit 10 minutes).
b) Brioche rolls: Brioche adds a touch of sweetness that contrasts nicely with spicy chicken, but any roll will work. Finger rolls help keep the popcorn chicken contained.
c) Topping substitutions: Try shredded iceberg with mayo, jalapeños instead of pickles, or any slaw and sauce combination you prefer.
d) Calories: Nutrition shown is an estimate based on the popcorn chicken; toppings vary by preference.
Nutrition:
For more similar sandwiches check out these beauties:
Fried Chicken Sandwiches
- Classic Fried Chicken Sandwich
- Spicy Chicken Sandwich
- Chicken Katsu Sandwich
- Buffalo Chicken Sandwich
- Chicken Parmesan Sandwich
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