Description
Deliciously crispy popcorn chicken made by marinating bite-sized chicken pieces in buttermilk and hot sauce, then coating them in a flavorful seasoned flour and cornstarch mixture before frying until golden brown. Perfect as a snack or appetizer with your favorite dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 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 bowl, combine the chicken pieces with buttermilk and optional hot sauce. Cover and place in the refrigerator to marinate for at least 30 minutes or up to 4 hours. This step tenderizes the chicken and infuses it with flavor.
- Prepare the Coating Mixture: In a separate large bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. This mixture provides a flavorful and crispy crust.
- Coat the Chicken: Remove the chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure a good coating that will crisp up during frying.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep pan or skillet. Heat the oil to 350°F (175°C) for optimal frying temperature. Use a thermometer to maintain consistent heat for even cooking.
- Fry the Chicken: Working in batches, carefully place coated chicken pieces into the hot oil. Fry for 3 to 5 minutes, turning occasionally, until the pieces are golden brown and cooked through. Avoid overcrowding the pan to maintain oil temperature.
- Drain and Serve: Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil. Serve the popcorn chicken hot with your favorite dipping sauces like honey mustard, ranch, or spicy mayo for a delicious snack or appetizer.
Notes
- For an extra crunchy texture, double-dip the chicken by briefly returning it to the buttermilk and then re-coating it in the flour mixture before frying.
- This recipe is great served with dipping sauces such as honey mustard, ranch dressing, or spicy mayonnaise.
- Use a thermometer to keep the oil temperature steady for best frying results.
- Chicken thighs can be used instead of breasts for juicier bites.
