Description
Enjoy the irresistible taste of crispy, golden-brown popcorn chicken with this easy-to-follow restaurant-style recipe. Perfect as an appetizer or main course, these bite-sized chicken pieces are sure to be a hit with your family and friends.
Ingredients
For the Chicken:
1 1/2 lbs boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
1 cup buttermilk
1 tsp hot sauce (optional)
For the Coating:
1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
Vegetable oil for frying
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, stir to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).
- Prepare the Coating: In another bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.
- Fry the Chicken: Heat vegetable oil in a skillet to 350°F. Dredge marinated chicken in flour mixture, then fry in batches until golden brown and cooked through.
- Serve: Drain on paper towels and serve hot with dipping sauces.
Notes
- For extra-crispy coating, double-dip the chicken before frying.
- For a lighter version, bake at 425°F for 18–22 minutes.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 340
- Sugar: 1 g
- Sodium: 640 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 85 mg
