Description
Crispy Popcorn Chicken is a tasty treat that everyone loves. These little bites of joy are perfect for snacks, parties, or a fun family dinner. They are crunchy on the outside and juicy on the inside, making them hard to resist!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil (for frying)
Instructions
- In a bowl, combine the chicken pieces with buttermilk, garlic powder, paprika, onion powder, cayenne pepper (if using), salt, and black pepper. Cover and marinate in the refrigerator for at least 1 hour or up to overnight for best results.
- In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, and a pinch of salt.
- Remove the chicken from the buttermilk marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to ensure the coating sticks well. Shake off any excess flour.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
- Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes per batch or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C). Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Serve the crispy popcorn chicken hot with your favorite dipping sauces like ketchup, ranch, or honey mustard. Enjoy the crunchy goodness!
Notes
- Let the chicken marinate for longer for more flavor.
- Ensure the oil is hot enough before frying to prevent the chicken from soaking up too much oil.
- Dredging the chicken twice in the flour mixture can make it extra crispy.