Description
This easy popcorn chicken recipe is quick, simple, and perfect for a last-minute appetizer or snack. With a crispy coating and juicy chicken, it’s better than takeout and endlessly customizable.
Ingredients
Scale
- 1 pound (about 450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup (240ml) buttermilk
- 1 cup (120g) all-purpose flour
- ½ cup (60g) cornstarch
- 2 large eggs, beaten
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup (120g) breadcrumbs (use panko for extra crispiness)
- Vegetable oil or canola oil for frying
Instructions
- Cut chicken into small, bite-sized pieces (about 1-inch cubes).
- Place chicken pieces in a mixing bowl and pour buttermilk over them. Add a pinch of salt and pepper, mix well, and let marinate for at least 20 minutes or up to 4 hours in the fridge.
- In a large bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt. In a separate bowl, beat the eggs. In another bowl, place the breadcrumbs.
- Take each piece of chicken, dip it into the flour mixture, then into the beaten eggs, and finally coat it in breadcrumbs. Gently press the breadcrumbs onto the chicken to ensure it sticks.
- Pour oil into a deep fryer or heavy-bottomed pot, filling it about 2-3 inches deep. Heat the oil to 350°F (175°C). Use a thermometer to check the temperature.
- Carefully add the breaded chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry for 3-4 minutes, or until golden brown and fully cooked. The internal temperature should reach 165°F (74°C).
- Use tongs to remove the fried chicken and place it on a wire rack or paper towel-lined plate to drain excess oil. Let it cool slightly before serving.
Notes
[‘Fry the chicken in small batches to keep the oil temperature consistent and ensure even cooking.’, ‘Use a wire rack instead of paper towels to drain the chicken to prevent sogginess.’, ‘Maintain oil temperature at 350°F (175°C) for best results.’, ‘Double dip the chicken in the breading for extra crunch.’, ‘Preheat the oil properly by testing with a small piece of bread.’]
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 250
- Sodium: 450
- Fat: 10
- Carbohydrates: 15
- Protein: 25
Keywords: popcorn chicken, crispy chicken, snack, easy recipe, homemade chicken nuggets, fried chicken, appetizer