Description
Craving homemade popcorn chicken? This step-by-step guide helps you create the best flavor, crispy, and tender bites that are easy to make.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 tsp salt, plus more for seasoning after frying
- 1/2 tsp black pepper, plus more for seasoning after frying
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- 3–4 cups neutral frying oil (vegetable, canola, peanut)
Instructions
- 1. Prep the Chicken: Pat chicken pieces dry. Cut into uniform 1-inch pieces.
- 2. Marinate: In a bowl, combine chicken, buttermilk, 1 tsp salt, and 1/2 tsp black pepper. Marinate in the fridge for 30 mins to 4 hours.
- 3. Set Up Breading: In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), 1 tsp salt, and 1/2 tsp black pepper.
- 4. Double-Dredge: Working in small batches, dip chicken from buttermilk into flour mix (coating well), then back into buttermilk (quick dip), then back into flour mix (coating well again). Place on a wire rack and let rest for 10-15 minutes.
- 5. Fry: Heat oil in a heavy-bottomed pot to 350-375°F (175-190°C). Fry chicken in batches for 4-6 minutes, or until golden brown and cooked through (165°F internal temp). Drain on a wire rack set over paper towels and season immediately with salt.
- 6. Serve: Enjoy hot with your favorite dipping sauces!
- Prep Time: 20 mins
- Cook Time: 20 mins