Description
Popcorn chicken comes out crispy, golden, and bite-sized, with that fast-food crunch only better homemade. Double-coated chicken pieces stay juicy inside and extra crunchy outside.
Ingredients
Scale
Protein:
- 2 cups chicken breast
Coating Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquid Ingredients:
- 1 cup buttermilk
- Oil for frying
Instructions
- Submerge the 2 cups of chicken breast chunks in 1 cup buttermilk, ensuring every morsel is completely coated. Refrigerate for 60 minutes to tenderize and infuse flavor.
- Create a seasoned coating by blending 1 cup all-purpose flour with 1 teaspoon each of garlic powder, onion powder, paprika, and salt, plus ½ teaspoon black pepper in a wide, shallow dish.
- Pour enough oil into a deep skillet to reach 2 inches depth. Warm the oil to 350°F, maintaining a consistent temperature for even cooking.
- Extract chicken pieces from buttermilk, letting excess liquid drip off. Roll each chunk thoroughly in the seasoned flour mixture, pressing gently to help coating adhere completely.
- Carefully lower coated chicken into hot oil, spacing pieces to prevent overcrowding. Fry 4-5 pieces simultaneously for 3-4 minutes, flipping once to achieve a deep golden-brown exterior.
- Transfer fried chicken to a wire rack positioned over paper towels, allowing excess oil to drain. Let rest for 2-3 minutes before serving to maintain crispiness.
- Serve immediately while the chicken remains hot and crunchy, pairing with your favorite dipping sauce.
Notes
- Buttermilk helps tenderize the chicken and adds extra flavor to the meat before coating.
- Use a thermometer to ensure the oil stays around 350°F for perfectly crispy chicken pieces without burning.
- For a gluten-free version, swap regular flour with almond flour or a gluten-free all-purpose blend.
- Let the chicken rest on a wire rack instead of paper towels to keep the coating crisp and prevent soggy bottoms.
- Prep Time: 1 hour
- Cook Time: 4-5 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 to 4
- Calories: 380 kcal
- Sugar: 0 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg