Description
Crispy, tender homemade popcorn chicken made by marinating bite-sized chicken pieces in buttermilk and seasoning, then coating in a flavorful spiced flour mixture and deep frying until golden brown. Perfect as a snack or appetizer with your favorite dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
Breading
- 1 1/2 cups all-purpose flour
- 2 eggs
Frying
- 2 cups vegetable oil (for frying)
Instructions
- Prepare the chicken and marinade: Cut the chicken breasts into bite-sized pieces and place them in a bowl. Pour the buttermilk over the chicken, cover, and refrigerate for at least 1 hour to tenderize and infuse flavor.
- Make the seasoned flour: In a separate large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, baking powder, and cayenne pepper if using. Mix well to distribute the spices evenly.
- Beat the eggs: In a small bowl, beat the eggs lightly to prepare for coating.
- Preheat the oil: In a deep frying pan or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C), suitable for deep frying.
- Coat the chicken: Remove chicken pieces from the buttermilk, letting excess drip off. Dip each piece first into the beaten eggs, then dredge thoroughly in the seasoned flour mixture, pressing lightly to adhere a good coating.
- Fry the chicken: Carefully add the coated chicken pieces into the hot oil in small batches to avoid overcrowding. Fry for about 3-4 minutes, turning occasionally until golden brown and cooked through.
- Drain excess oil: Use tongs or a slotted spoon to remove the chicken pieces and place them on a wire rack set over a baking sheet to drain excess oil and maintain crispness.
- Serve immediately: Serve the popcorn chicken hot with your choice of dipping sauces such as ranch, honey mustard, or spicy ketchup.
Notes
- Ensure oil temperature stays consistent to avoid greasy or undercooked chicken.
- Do not overcrowd the pan to maintain proper frying temperature and achieve crispiness.
- Marinating chicken in buttermilk enhances tenderness and flavor.
- For extra crispy coating, double dredge by repeating the egg and flour coating step before frying.
- Use a thermometer to accurately monitor oil temperature while frying.
Keywords: popcorn chicken, fried chicken bites, homemade chicken snacks, crispy chicken