These crispy bite sized chicken go amazingly with our sweet creamy honey sesame dip. Perfect for sharing as a snack or appetizer.

I did something bad this month that  probably wasn’t such a good idea but I just couldn’t help myself!

I set up a deep fryer and now I am deep frying everything! I-mean-everything. Fries\donuts\cheese sticks\deep fried pickles\soon to be churros and yes we can’t forget the fried chicken.


Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip


I think we had fried chicken almost every other day for the past 2 weeks in every possible form because I was so bent on making a fantastic fried chicken that I can call my own.

In the process we had:

  • Soggy fried chicken. (Imagine biting into a sponge of oil. Yea, kinda gross, wouldn’t recommend it.)
    • Lesson 1: Don’t set the oil temperature too low because it doesn’t cook fast enough and the batter just sucks up all the oil in the process.
  • Raw fried chicken because you know, Terry loves feeding me raw chicken. (Seems to be a biweekly occurrence here. :P)
    • Lesson 2: Don’t set your oil too hot it cooks the outside fine but the centre of the chicken is raw.
  • Chicken that would suck the moisture right out of your mouth
    • Lesson 3: Don’t over cook the chicken
  • Chicken that was hard as rocks
    • Lesson 4: Don’t over cook the chicken 😛


Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip


The worst part? Well, you know it is kind of of that time of the year where we also indulge on Christmas treats and big festive dinners?…and let me tell you friends. The bloat is real.


But despite all this the journey was worth it and isn’t that all that really matters?


Shall we begin?



Most of the ingredients are standard ingredients that you should be able to find in a local supermarket.


Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip


Most crispy chicken recipes call for potato starch, but since this was a hard to find ingredient I opted for potato flour instead. I found this at my local bulk ingredient store but I have seen this at my local grocery store as well.

Potato starch and potato flour are slightly different. Potato starch is a more white colour and a finer texture (like corn starch), potato flour has a slight pale colour to it and is fine as well but not as fine as the starch.

If you can find potato starch, use that instead of potato flour! It will create an even crispier chicken. If you can’t find potato starch or potato flour, you can substitute it with corn starch but the results won’t be as crispy.


Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip



For the detailed instructions on how to make the dip, you can grab the recipe card here: Creamy Honey Sesame Dip.



Cut the chicken into uniform sizes so they cook evenly (1/2 inch to 1 inch), once that is done, it should be marinated in buttermilk overnight or for at least 4 hours.


Once the chicken is done marinating, we can now coat the chicken with these steps:

  1. Remove chicken from the buttermilk
  2. Lightly coat the chicken in the flour mixture, dust off any excess flour.
    Tip #1: When you start your first layer of flour dusting, don’t over do it. You only want a light coating to create a ‘glue’ affect for the rest of the layers. Too much flour on the first layering will produce a thick skin which won’t stick to the chicken, so when you take your first bite the whole batter slips right off.
  3. Lightly coat the chicken in the egg mixture
  4. Coat the chicken with flour again (Don’t worry about perfectly coating it evenly, the messier it is the more texture your chicken will have, the crispier it will be! :))
  5. Repeat steps 3 and 4, if you want the chicken to have more batter.


We tested this recipe with different amounts of layers of egg and flour to see which one would turn out the crispiest. To be honest, I don’t think I could really tell the difference. The only major difference we noticed was that the one that was layered with 3 layers of egg and flour had a thicker batter. I personally preferred the one with the 2 coatings.


Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip



When you deep fry chicken, you always want to double fry it. It will give you a crispier chicken, and who doesn’t love that?


Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip


To start the first fry, always do it at a lower temperature so you don’t overcook it before you do the second fry. We adjusted our deep fryer to 320F and fried it for 1 minute.


Tip #2: Don’t overcrowd the fryer or pan, if you add too many pieces at once it will drop the temperature of the oil which will make the chicken less crispy.


(If you are doing it in pot, we highly suggest a thermometer since all stoves are set differently)


After 1 minute we pulled it out and let it rest for 1 minute.


For the second fry, we bumped the temperature to 350F, and cooked it for 3-4 minutes.

You’re probably thinking I am insane, because we’ve cooked the chicken for a total of 5 minutes right?

Let me explain! 🙂 Most of the time, we cook chicken longer because they are bigger pieces or that they have a bone in. These pieces are small, and are boneless, so they cook more quickly.


Update: I was asked what type of oil would be ideal for deep frying. I prefer to use peanut oil however peanut oil may be hard to find and sometimes it can be quite pricey. An good alternative to peanut oil would be canola oil, which is a lot more common and cheaper. Why? These oils have a high smoking point, which means that it takes a higher temperature to make it smoke so it can reach higher heat levels which is what would give you a crisper chicken.


Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip


Ta-da! We are done! 🙂 Crispy bite sizes chicken with a dip! Great snack and party appetizers!


Tip #3: These can be reheated in the oven! So they make great party snacks!


Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip




Let us know if you make these with #pupswithchopsticks, we want to hear how they turned out for you!


Happy Snacking!

Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip
5 from 1 vote
Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip
Prep Time
10 mins
Cook Time
20 mins
Total Time
40 mins

These crispy bite sized chicken go amazingly with our sweet creamy honey sesame dip. Perfect for sharing.  

Course: Side Dish, Snack
Cuisine: American, asian
Servings: 3
Author: Pups with Chopsticks
  • 4 boneless chicken thighs
  • 1/2-1 cup buttermilk
Batter Mix
  • 2 eggs
  • 1/2 cup potato flour or potato starch
  • 1/2 cup flour
  • 3-4 tsp garlic powder
  • 1 1/2 tsp salt
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp pepper
  • 1/2 tsp cumin
Creamy Honey Sesame Dip
  • Recipe for the dip is here:
Prepping the Chicken
  1. Cut up the chicken into 1/2 to 1 inch sized chunks put it in a bowl with 1/2-1 cup of buttermilk

  2. Refrigerate overnight or for a 4 hours.

Batter mix
  1. In a medium bowl, beat the eggs and set aside.

  2. In another medium bowl, combine all the dry ingredients.

Deep Frying (First Fry)
  1. Set deep fryer to 320F

  2. Take each chicken piece, lightly coat it in the flour mix and dust off excess

  3. Coat it with the egg mixture

  4. Dredge it again in the flour mixture

    (Repeat the egg and flour dredge if you want a thicker batter)

  5. Deep fry the chicken for 1 minute

  6. Let it rest on paper towel or newspaper for 1 minute

Deep Frying (Double Fry)
  1. Set the deep fryer to 350F

  2. Add the chicken back in and cook for 3-4 minutes.

  3. Let it cool and dry out on paper towel or newspaper for a few minutes

  4. Enjoy!

Recipe Notes

Creamy Honey Sesame Dip recipe



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18 thoughts on “Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip”

  1. This looks AMAZING!! Who doesn’t love deep fried food? Hot, crispy goodness. Love the double fry– extra crunchy! The honey sesame dip is so creative. It gives a fun asian twist to the dish. Definitely adding this to my list of recipes to make ASAP. You go girl!

    1. Thanks Alyssa! I love crunchy deep fried stuff. Comfort food to me. Om nom nom! Yea I learned to double fry everything, fries, chicken everything to make it crispy! 🙂

  2. Wow. Um, yes please! I cannot wait to make this for my 4 kiddos. They will devour it (I may have to triple the recipe!).

    1. 😀 I hope they like it as much as I did! I believe I doubled the recipe and ate most of it in one sitting. >_< haha!

  3. Double fried dark meat – Korean. Buttermilk – Southern America. This is really the best kind of east meets west fusion. I love it! Can’t wait to serve this up.

  4. Uh, yum!!!! I don’t have a fryer and have always said I never would, but you may have just changed my mind. Pinning for later, thanks for sharing! Oh, and your photos are simply amazing!

    1. haha! I sat on setting up a deep fryer for a long time, partially because I knew how dangerous it would be because I would deep fry everything under the sun. Just don’t set it up during the holidays when there is already so much holiday goodies around haha! 🙂 and thank you for liking it! 🙂

  5. I LOVE how instructional this recipe is!! What deep fryer do you have/use? Can you post a link?? I’ve been wanting one / making myself not get one for so long, because I KNOW I will start deep frying EVERYTHING!! Lol.

    1. Thanks Mikaela! I’m so happy to hear you like the flow! I have no idea what deep fryer I have haha! It’s a cheapy one I picked up (since I didn’t think I would be using it a lot – boy was I wrong!) After I got this cheapy one (which I don’t recommend), I did a facepalm because I didn’t realize what a pain it was clean the oil. so if you do pick one up I’d suggest one that has like a easy clean up one (Kinda like the T-Fal Ultimate EZ Clean Pro Deep Fryer – I have never used this one before but if I was to get a new one I would go with that) It seems to have an easy way to drain out the oil and filter out the crud which is nice! Unless you don’t mind the process of: ‘pour-oil-in-a-bowl-over-the-sink-and-splash-it-all-over-yourself’. haha

      Oh and also, I got the smallest standard sized one which I think was the 3.5L capacity one. Depending on how patient you are you might want to up the size of the fryer. I usually need to do 3 batches to finish my deep frying (and with the double frying in this recipe, it was like 6 batches) BUT having a smaller one might force you to keep your frying to a minimum too! Which is not a bad thing at all! 🙂

      …and friend – you will deep fry EVERYTHING. haha I am going through this stage right now where my thought process is like: “Oh hey! I wonder how I should cook this? WHY NOT DEEP FRY IT?”, “Oh hey this recipe looks really cool! – WOULD IT BE BETTER DEEP FRIED?” haha!

  6. Joyce,
    First of all, yes the bloat is very, very real. Ha ha.
    Second, I want this fried chicken… it’s so crispy and the sauce is perfect! Thank you for the detailed instructions and pro pictures! Third, I’ve been thinking about a deep fryer; what deep fryer do you own?
    Fourth, I love that pig cutting board!

    1. I’m glad you understand. It is very real -_- haha!
      Thanks for liking the flow and images! 🙂 I always wanted to know what the difference was between how crispy it would be if I had more batter so I figured I’d test this out!
      I don’t recommend my deep fryer because I went with the cheapest possible one (thinking I won’t be deep frying much – oh how wrong I was) I would go with something with an easy clean option so you don’t need to pour out the oil to clean it out (it can get ridiculously messy and quite frankly it’s a pain). For my next deep fryer I was thinking of getting something like the T-Fal Ultimate EZ Clean Pro Deep Fryer. I’m not endorsing it, just looked into it and it seems to have a really great feature that allows you to drain the oil into this self contained container and while it’s doing that it filters out the floaty bits. Easy Peasy Cleanup! I have a 3.5 L one which Terry thinks is not big enough (we need to usually do 3-6 batches of frying to finish up a recipe but I am not 100% sure I agree with him on that one, bigger deep fryer means more deep frying. x_X haha

      The pig cutting board! I love that too! I got it as a gift a while back, so I don’t remember where it was from but I love ALL THINGS PIGS! haha 🙂 I collect cute little pig things. I’m pretty sure my house must be borderline creepy with all the pig trinkets everywhere!

      1. I’ll look into that fryer! Pig trinkets everywhere?! Adorable! Do you have Pippo from Sanrio? I loved Sanrio characters when I was really young.
        Anyway, I was looking over your recipe again, and I may be blind, but what kind of oil did you use for frying the chicken?

        1. Ya everywhere!! 😀 I don’t have pippo, at the time I used to be obsessed with Pochacco haha Funny story, I actually had a giant 4 feet tall Pochacco doll when I was a kid and when I brought it home it scared my dog so much he peed on the spot after seeing it for the first time. o_O
          Oh I forgot to mention! Use peanut oil (if you can’t find that or find it too pricy then canola oil works too). The reason is because they both are high smoking point oils which means they can withstand higher temperatures before it starts smoking, so it’s good for deep frying and crisping up anything 🙂
          Thank you for pointing this out, I shall update the blog with this detail 🙂

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