Popcorn Chicken

Crispy, bite-sized pieces of chicken coated in a flavorful seasoning blend and fried to golden perfection. Perfect as a snack or a main dish.

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Course: Appetizer, Main Course

Cuisine: American

Keyword: chicken, Fried, Snack

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 350kcal

Ingredients

For the Chicken

1 pound boneless, skinless chicken breasts cut into bite-sized pieces
1 cup buttermilk for marinating
1 teaspoon hot sauce optional, for extra flavor

For the Coating

1 cup all-purpose flour sifted
1 teaspoon paprika for color and flavor
1 teaspoon garlic powder for flavor
1 teaspoon onion powder for flavor
1 teaspoon salt to taste
1/2 teaspoon black pepper to taste
1/2 teaspoon cayenne pepper optional, for heat

For Frying

2 cups vegetable oil for frying

Instructions

Marinate the Chicken

In a large mixing bowl, combine the buttermilk and hot sauce (if using). Whisk until well combined.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight. This step tenderizes the chicken and infuses flavor.

Prepare the Coating

In another large bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to ensure even distribution of the spices.

Coat the Chicken

Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.

Fry the Chicken

In a frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a meat thermometer to check the temperature.
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 5-7 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Using tongs, remove the chicken from the oil and place on a baking sheet lined with paper towels to drain excess oil.

Serve

Serve the popcorn chicken hot with your choice of dipping sauces, such as ranch, honey mustard, or barbecue sauce.

Notes

For extra crunch, you can double-dip the chicken by returning it to the buttermilk after the first coating and then dredging it in the flour mixture again before frying.

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