The family kept raving about these treats; next time, I'll make a bigger batch.

Spicy popcorn chicken with sriracha mayo is a delightful fusion of flavors and textures that brings together the crispy, bite-sized joy of popcorn chicken with the fiery kick of sriracha-infused mayo. This dish is perfect for those who crave a little heat and a lot of crunch. Originating from the American South, popcorn chicken has become a beloved snack and appetizer across the country. By adding a spicy twist, this recipe elevates the classic to a new level, making it an ideal choice for game day snacks, casual gatherings, or a fun family meal.

This spicy popcorn chicken pairs beautifully with a variety of sides. Consider serving it alongside a fresh green salad to balance the heat with some crisp, cool flavors. For a heartier meal, you might add a side of sweet potato fries or a tangy coleslaw. If you're hosting a party, a platter of assorted dipping sauces, such as honey mustard or a cooling ranch, can complement the sriracha mayo and cater to different taste preferences.

Servings: 4

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and pepper to taste
Vegetable oil for frying
1/2 cup mayonnaise
2 tablespoons sriracha sauce
1 teaspoon lime juice

In a bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 30 minutes to tenderize the chicken.

In a separate bowl, mix the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper.

Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

Remove the chicken from the buttermilk, allowing excess to drip off, and dredge each piece in the flour mixture, ensuring an even coating.

Fry the chicken in batches, being careful not to overcrowd the pan, until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.

In a small bowl, whisk together the mayonnaise, sriracha sauce, and lime juice to make the sriracha mayo.

Serve the popcorn chicken hot with the sriracha mayo on the side for dipping.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it entirely. For an extra layer of flavor, try adding a teaspoon of honey to the sriracha mayo for a sweet and spicy contrast. You can also experiment with different dipping sauces, such as a spicy ketchup or a garlic aioli, to offer a variety of taste experiences.