• Partnered with
  • Serves 6
  • 20 mins prep
  • 30 mins cook
  • 30 mins marinate

Crispy popcorn chicken with honey mustard mayo

Crispy popcorn chicken

Get things popping with this delicious crispy popcorn chicken recipe! These little bites are perfect dipped in honey mustard mayo, served with an ice cold beer and enjoyed with friends


  • 1/2 cup buttermilk
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1/2 tsp ground chilli
  • 1 3/4 tsp oregano
  • 500 g boneless chicken thigh or breast, cut into 1cm cubes
  • 1 1/4 cups panko breadcrumbs
  • 1 cup plain flour
  • 1 1/4 tsp paprika
  • 1/2 tsp salt
  • 1.5 L oil, for frying

Honey mustard dressing

  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 3 tbsp runny honey
  • squeeze of lemon juice


  1. Combine the buttermilk, ginger, garlic, chilli, and 1 teaspoon of the oregano, add the chicken and stir to coat. Refrigerate for 30 minutes.
  2. Make the honey mustard mayo (see below).
  3. Combine breadcrumbs, flour, paprika, salt and remaining oregano in a bowl. Add chicken pieces a few at a time to the mixture and toss to coat. Spread on a tray while you coat the remaining pieces.
  4. Heat oil in a deep saucepan and select a large piece of coated chicken to test temperature and timing. When it is golden brown, check the inside is cooked. Cook the chicken in batches, transferring to crumpled kitchen towels in a warm oven until all are cooked.
  5. Serve chicken warm with honey mustard mayo for dipping.

Honey mustard dressing

  1. Combine all ingredients and mix well.

This recipe first appeared in Food magazine.

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