Description
This crispy and flavorful Popcorn Chicken recipe features bite-sized pieces of boneless skinless chicken breasts marinated in buttermilk and a blend of spices, then dredged in a seasoned flour mixture and deep fried to golden perfection. Perfect for party snacks or a satisfying main course, these crunchy chicken bites are easy to make and can be served with your favorite dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil, for frying (about 2 inches deep)
Instructions
- Marinate the Chicken: Place the chicken pieces in a bowl and pour the buttermilk over them. Add salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir well to coat all the pieces evenly, cover the bowl, and refrigerate for at least 30 minutes or up to 4 hours to tenderize and infuse flavor.
- Prepare the Dry Coating: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, seasoned salt, and cayenne pepper (if using) until well combined and aerated.
- Heat the Oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (177°C), using a thermometer to monitor the temperature for consistent frying.
- Coat the Chicken: Remove chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to create a craggy and thick coating that will yield a crispy texture.
- Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in batches, avoiding overcrowding. Fry for 3 to 4 minutes per batch, turning occasionally to ensure even golden brown color and doneness. Chicken is cooked when the internal temperature reaches 165°F (74°C).
- Drain and Serve: Use a slotted spoon to transfer fried chicken pieces onto a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces for a delightful snack or main dish.
Notes
- For extra crispy popcorn chicken, double dredge by dipping the floured chicken back into the buttermilk and then again into the flour mixture before frying.
- Maintain oil temperature between 340°F and 360°F for the best frying results and to prevent greasy chicken.
- This recipe can also be cooked in an air fryer at 400°F for 10 to 12 minutes, shaking halfway through cooking for even crispness.
