Description
Crispy, flavorful, and incredibly tender, this homemade popcorn chicken recipe is a game-changer. Forget takeout and enjoy perfectly seasoned, bite-sized chicken pieces that are better than anything you’ll find in a restaurant.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup buttermilk (or homemade substitute)
- 1.5 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, adjust to taste)
- 3–4 cups high smoke point oil for frying (vegetable, canola, peanut)
Instructions
- 1. Prepare Chicken: Pat chicken pieces dry with paper towels. Place in a medium bowl.
- 2. Marinate: Pour buttermilk over chicken. Add half of the salt, pepper, paprika, garlic powder, onion powder, and cayenne. Stir to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- 3. Prepare Coating: In a shallow dish or large Ziploc bag, combine flour, cornstarch, and remaining spices. Mix well.
- 4. Dredge Chicken: Working in batches, remove chicken from buttermilk (letting excess drip off) and place into the flour mixture. Toss or shake until fully coated, pressing flour onto chicken. Place dredged chicken on a wire rack.
- 5. Heat Oil: Pour 2-3 inches of oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat to 350°F (175°C).
- 6. Fry Chicken: Carefully lower a single layer of chicken into the hot oil. Fry for 3-5 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- 7. Drain & Serve: Remove cooked chicken with a slotted spoon and place on a wire rack set over paper towels to drain. Sprinkle with extra salt if desired. Serve immediately with your favorite dipping sauces.
- Prep Time: 20 mins (plus 30 mins marinating)
- Cook Time: 15-20 mins