Description
Popcorn chicken consists of bite-sized pieces of chicken that are seasoned, breaded, and fried until crispy. It’s a popular snack or appetizer that pairs well with various dipping sauces.
Ingredients
Units
Scale
- Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Marinade:
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Breading:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- For Frying:
- Vegetable oil or canola oil
Instructions
- Marinate the Chicken:
- In a bowl, combine the buttermilk, salt, garlic powder, onion powder, black pepper, and paprika.
- Add the chicken pieces, ensuring they are fully submerged.
- Cover and refrigerate for at least 30 minutes, or up to 4 hours for better flavor.
- Prepare the Breading:
- In a shallow dish, mix together the flour, panko breadcrumbs, salt, garlic powder, onion powder, black pepper, and paprika.
- Bread the Chicken:
- Remove the chicken from the marinade, allowing excess buttermilk to drip off.
- Dredge each piece in the breading mixture, pressing gently to ensure the coating adheres well.
- Place the breaded chicken pieces on a plate or baking sheet.
- Fry the Chicken:
- In a deep frying pan or pot, heat about 1 inch of oil to 350°F (175°C).
- Carefully add the chicken pieces in batches, avoiding overcrowding.
- Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil.
- Serve:
- While still warm, sprinkle the popcorn chicken with a pinch of salt if desired.
- Serve with your favorite dipping sauces such as ranch, honey mustard, or barbecue sauce.
Notes
- For extra crispiness, consider double-frying the chicken: fry the pieces for 2-3 minutes, let them rest for a few minutes, and then fry again for 1-2 minutes until deeply golden.
- To bake instead of frying: Preheat the oven to 400°F (200°C). Place the breaded chicken pieces on a wire rack set over a baking sheet. Lightly spray with cooking oil. Bake for 20-25 minutes, turning halfway through, until golden and cooked through.
- To air-fry: Preheat the air fryer to 390°F (200°C). Arrange the chicken in a single layer in the basket, lightly spray with cooking oil, and cook for 8-10 minutes, shaking the basket halfway through, until crispy and cooked through.