Popcorn chicken is a delicious, bite-sized version of fried chicken that’s crispy on the outside and juicy on the inside. It’s a great choice for snacking, meal prepping, or serving at parties. This homemade popcorn chicken recipe features seasoned chicken pieces coated in a crispy batter, perfect for dipping in sauces like honey mustard, ranch, or BBQ.
Equipment:
- Cutting board
- Sharp knife
- Large bowl
- Medium bowl
- Whisk
- Frying pan or deep fryer
- Paper towels
- Tongs
- Measuring cups and spoons
Ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
For the Coating:
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for heat)
For Frying:
- Vegetable oil for frying
Instructions:
- Prepare the Chicken:
- In a large bowl, mix the buttermilk, salt, pepper, garlic powder, onion powder, and paprika.
- Add the chicken pieces to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the chicken to marinate.
- Prepare the Coating:
- In a separate medium bowl, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
- Coat the Chicken:
- Remove the marinated chicken pieces from the buttermilk mixture and allow excess to drip off.
- Dredge each piece of chicken in the flour mixture, pressing gently to coat evenly.
- Fry the Chicken:
- Heat about 2 inches of vegetable oil in a large frying pan or deep fryer over medium-high heat.
- Once the oil reaches 350°F (175°C), carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan.
- Fry the chicken for 4-5 minutes per batch or until golden brown and crispy, turning occasionally to ensure even cooking.
- Use tongs to remove the chicken from the oil and place it on paper towels to drain excess oil.
- Serve:
- Serve the popcorn chicken hot with your favorite dipping sauces like honey mustard, ranch, or BBQ sauce.
Tips:
- For extra crispy chicken, double-coat the chicken pieces by dipping them in the buttermilk mixture and flour mixture twice.
- To ensure the chicken cooks through without burning the coating, fry in batches and maintain the oil temperature at 350°F.
- If you prefer baking, preheat your oven to 400°F and bake the coated chicken on a greased baking sheet for 15-20 minutes, flipping halfway through.
Popcorn chicken is a fun and easy dish to make, perfect for any occasion. Whether you’re serving it as an appetizer, snack, or meal, these crispy, tender chicken bites will always be a hit. Enjoy!
Popcorn Chicken Recipe
Crispy, tender popcorn chicken is the perfect snack or meal. Learn how to make this bite-sized chicken delight with a crunchy coating and juicy interior, perfect for dipping in your favorite sauces.
Equipment
- Cutting board
- Sharp knife
- Large bowl
- Medium bowl
- Whisk
- Frying pan or deep fryer
- Paper towels
- Tongs
- Measuring cups and spoons
Ingredients
- For the Chicken:
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- For the Coating:
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper optional, for heat
- For Frying:
- Vegetable oil for frying
Instructions
- Prepare the Chicken:
- In a large bowl, mix the buttermilk, salt, pepper, garlic powder, onion powder, and paprika.
- Add the chicken pieces to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow the chicken to marinate.
- Prepare the Coating:
- In a separate medium bowl, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
- Coat the Chicken:
- Remove the marinated chicken pieces from the buttermilk mixture and allow excess to drip off.
- Dredge each piece of chicken in the flour mixture, pressing gently to coat evenly.
- Fry the Chicken:
- Heat about 2 inches of vegetable oil in a large frying pan or deep fryer over medium-high heat.
- Once the oil reaches 350°F (175°C), carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan.
- Fry the chicken for 4-5 minutes per batch or until golden brown and crispy, turning occasionally to ensure even cooking.
- Use tongs to remove the chicken from the oil and place it on paper towels to drain excess oil.
- Serve:
- Serve the popcorn chicken hot with your favorite dipping sauces like honey mustard, ranch, or BBQ sauce.
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