Description
Learn how to make delicious and crispy popcorn chicken at home with this easy recipe. Perfect as a snack or appetizer, these bite-sized chicken pieces are sure to be a hit with both kids and adults.
Ingredients
Scale
Chicken:
- 1 ½ pounds boneless skinless chicken breasts or thighs (cut into 1-inch pieces)
Marinade:
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Others:
- Vegetable oil for frying
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces, buttermilk, and hot sauce. Marinate in the refrigerator for at least 30 minutes.
- Prepare the Coating: In another bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- Coat the Chicken: Dredge each chicken piece in the flour mixture, pressing to adhere.
- Fry the Chicken: Heat oil in a skillet to 350°F. Fry the chicken in batches for 3–4 minutes until golden brown and cooked through.
- Drain and Serve: Transfer the fried chicken to a paper towel-lined plate to drain. Serve hot with dipping sauce.
Notes
- For a lighter version, bake the coated chicken on a wire rack over a baking sheet at 425°F for 20–25 minutes, flipping halfway through.
- You can also air fry at 400°F for 12–15 minutes.
- Serve with ranch, honey mustard, or spicy mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
