Description
Popcorn chicken is a fun and bite-sized snack made with crispy, tender chicken pieces that are perfectly seasoned and fried to golden perfection. Great for parties, game nights, or a quick family dinner!
Ingredients
Units
Scale
- 500 g (1 lb) boneless chicken breast or thighs, cut into bite-sized pieces
- 1 cup buttermilk (or 1 cup milk mixed with 1 tbsp vinegar/lemon juice, rested for 5 minutes)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 tsp salt
- 1/2 tsp black pepper
For the coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- Oil, for frying
Instructions
1. Marinate the chicken
- In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Add the chicken pieces to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
2. Prepare the coating
- In a shallow dish, mix the flour, cornstarch, paprika, garlic powder, onion powder, and salt.
- Remove the chicken from the marinade, shaking off any excess liquid, and toss the pieces in the flour mixture until well-coated.
3. Fry the chicken
- Heat about 2 inches of oil in a deep skillet or pot to 175°C (350°F).
- Fry the coated chicken pieces in batches, being careful not to overcrowd the pan. Fry for 3–4 minutes, or until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
4. Serve
- Serve the popcorn chicken hot with your favorite dips like ketchup, honey mustard, BBQ sauce, or ranch dressing.
Notes
- Baking Option: For a lighter version, bake the chicken pieces on a greased baking sheet at 200°C (400°F) for 20–25 minutes, flipping halfway through.
- Air Fryer Option: Preheat the air fryer to 200°C (400°F) and cook for 12–15 minutes, shaking the basket halfway.
- Extra Crispy Tip: Double dip the chicken by returning the coated pieces to the marinade and re-coating them with the flour mixture.