Description
This Popcorn Chicken recipe features tender, bite-sized pieces of chicken marinated in buttermilk, coated in a flavorful seasoned flour mixture, and fried until golden and crispy. Perfect as a snack or appetizer, these crispy chicken bites are served hot with your favorite dipping sauces for a delightful treat.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil, for frying
Instructions
- Marinate the chicken: In a large bowl, combine the chicken pieces with the buttermilk and optional hot sauce. Cover the bowl and refrigerate for at least 30 minutes or up to overnight to allow the flavors to penetrate and tenderize the chicken.
- Prepare the coating mixture: In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper to create a seasoned flour mixture for coating the chicken.
- Coat the chicken: Remove the chicken pieces from the marinade, letting any excess drip off. Dredge each piece thoroughly in the flour mixture until fully coated. For extra crispiness, you can double-dip by repeating the dredging process.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat the oil to 350°F (175°C), using a thermometer to ensure the correct frying temperature for a crispy exterior and properly cooked interior.
- Fry the chicken: Fry the chicken pieces in batches, careful not to overcrowd the pan, for 3 to 4 minutes or until they turn golden brown and are cooked through. Use a slotted spoon to remove the cooked pieces.
- Drain and serve: Transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Serve the popcorn chicken hot with your favorite dipping sauces such as ranch, honey mustard, or spicy mayo.
Notes
- For extra crispiness, double-dip the chicken by dredging it a second time in the flour mixture after the first coat.
- Serve with popular dipping sauces like ranch, honey mustard, or spicy mayo for enhanced flavor.
- For a healthier alternative, try air frying the chicken at 400°F for 12–15 minutes, flipping halfway through the cooking time.
- To make a dairy-free version, substitute the buttermilk with a non-dairy milk mixed with a splash of lemon juice.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
