Description
This Popcorn Chicken recipe features tender, bite-sized chicken pieces marinated in buttermilk and hot sauce, then coated in a flavorful seasoned flour and cornstarch mixture and fried to crispy perfection. Perfect as a snack or main dish, these golden, crunchy chicken nuggets are delicious served hot with your favorite dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking
- Vegetable oil, for frying (about 2 inches deep)
Instructions
- Prepare the Marinade: In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces and stir well to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight to tenderize and infuse flavor.
- Mix the Coating: In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to adhere the coating well.
- Heat the Oil: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat the oil to 350°F (175°C) using a thermometer to ensure correct temperature for frying.
- Fry the Chicken: Working in batches to avoid overcrowding, carefully add the coated chicken pieces to the hot oil. Fry for 3 to 4 minutes or until golden brown and cooked through, turning occasionally to ensure even frying.
- Drain and Serve: Using a slotted spoon, transfer the fried popcorn chicken to a paper towel-lined plate to drain excess oil. Serve immediately while hot, accompanied by your favorite dipping sauces.
Notes
- For an extra crunchy texture, try double-dipping: after the first dredging, dip the chicken back into the buttermilk, then coat again with the flour mixture before frying.
- To lighten the recipe, you can bake or air-fry the chicken instead of frying, though the texture may be slightly different from the traditional crispy version.
- Maintain the oil temperature around 350°F for the best crispiness without absorbing excess oil.
