Description
Crispy popcorn chicken brings Southern comfort to your plate with bite-sized, golden-brown morsels that crackle with flavor. Perfectly seasoned and fried to a delightful crunch, you’ll savor this irresistible snack that elevates casual dining to a delectable experience.
Ingredients
Scale
Main Protein:
- 500 g (1 lb) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
Wet Ingredients:
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
- 1 teaspoon hot sauce (optional, for a spicy kick)
Dry Coating Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch (for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- Oil for frying (vegetable, canola, or peanut oil)
- Dipping sauces (e.g., ranch, honey mustard, BBQ sauce, ketchup)
Instructions
- Submerge chicken pieces in a zesty buttermilk and hot sauce bath, allowing the proteins to tenderize and absorb flavor nuances for 30-60 minutes in the refrigerator.
- Create a seasoned coating by blending flour, cornstarch, and an aromatic mix of garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper in a spacious mixing vessel.
- Extract chicken from marinade, letting excess liquid cascade off, then thoroughly coat each morsel in the spiced flour mixture, applying gentle pressure to ensure complete coverage.
- For heightened crispiness, conduct a secondary coating technique by re-dipping the flour-dusted morsels into buttermilk and then re-rolling in the seasoned flour blend.
- Prepare a deep skillet or heavy-bottomed pot with oil, bringing the temperature to a precise 175C (350F), creating an optimal frying environment.
- Gently lower chicken pieces into the hot oil in controlled batches, preventing overcrowding and maintaining consistent temperature, frying until they transform into a rich golden hue.
- Monitor internal temperature, ensuring chicken reaches 75C (165F) for safe consumption, which typically requires 3-4 minutes of cooking.
- Extract crispy morsels using a slotted spoon, transferring to a paper towel-lined surface to drain excess oil and sprinkle with a delicate salt finish.
- Present these delectable nuggets immediately, accompanied by an array of complementary dipping sauces, perfect for casual gatherings or as a crowd-pleasing appetizer.
Notes
- Marinate chicken in buttermilk and hot sauce to tenderize and infuse flavor deep into the meat, ensuring juicy and delicious results.
- Use a mix of flour and cornstarch for an extra crispy, light coating that stays crunchy even after cooling down.
- Double-dip chicken in buttermilk and flour mixture to create a thicker, more textured breading that delivers maximum crunch with every bite.
- Control oil temperature carefully to prevent burning while achieving a perfect golden-brown exterior and fully cooked interior.
- For gluten-free version, swap wheat flour with rice flour or gluten-free all-purpose flour blend to maintain crispy texture.
- Customize spice level by adjusting cayenne pepper or adding different spice blends like Cajun or ranch seasoning for variety.
- Bake as a healthier alternative by placing breaded chicken on a wire rack at 425F for 15-20 minutes, turning halfway through for even browning.
- Store leftovers in an airtight container and reheat in air fryer or oven to maintain crispiness, avoiding microwave which can make coating soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 392
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg