Description
Crispy and flavorful popcorn chicken made with bite-sized pieces of marinated chicken, coated in a seasoned flour and cornstarch mix, and deep-fried to golden perfection. Perfect as a snack or main dish, served hot with your favorite dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces and stir to coat them evenly. Cover and refrigerate for at least 30 minutes or up to overnight to tenderize and flavor the chicken.
- Prepare the Coating: In another bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.
- Coat the Chicken: Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to help the coating stick well.
- Heat the Oil: Pour vegetable oil into a deep skillet or pot to about 2 inches depth and heat it to 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Fry the Chicken: In batches, carefully add the coated chicken pieces to the hot oil. Fry for 3–4 minutes or until golden brown and fully cooked inside, turning pieces as needed for even browning.
- Drain and Serve: Using a slotted spoon, transfer fried chicken to a paper towel–lined plate to drain excess oil. Serve the popcorn chicken hot with your favorite dipping sauces.
Notes
- For extra crunch, try double-dipping: dredge chicken in flour mixture, dip back into buttermilk, then coat again before frying.
- For a lighter version, you can bake or air-fry the chicken, but the texture will differ from traditional frying.
- Maintain consistent oil temperature to avoid greasy or undercooked chicken.
