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–+ servings

Popcorn Chicken

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A delicious and crispy snack made by marinating chicken in buttermilk, coated in seasoned flour, and fried to perfection. Perfect for gatherings or game nights.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Substitute with your choice of chicken.
  • 1 cup buttermilk Crucial for tenderizing the chicken.
For the coating
  • 1 cup all-purpose flour Can substitute with different types of flour.
  • 1/2 cup cornstarch Provides a light crunch.
  • 1 teaspoon paprika Add for flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For frying
  • 2 inches high smoke point oil (e.g. vegetable or canola) For frying.

Method
 

Marinating
  1. In a large bowl, combine the chicken pieces with buttermilk and your chosen spices. Allow it to marinate for at least 30 minutes or up to overnight in the refrigerator.
Preparation
  1. In another bowl, mix the flour, cornstarch, and your additional seasonings.
  2. Remove the chicken from the buttermilk, letting the excess drip off before dredging each piece in the flour mixture.
Frying
  1. In a large deep skillet or fryer, heat about two inches of oil to 350°F (175°C).
  2. Carefully add the coated chicken in batches, frying them until golden brown—about 4-5 minutes per side.
  3. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Serving
  1. Enjoy hot with your favorite dipping sauce!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 500mgFiber: 1gSugar: 1g

Notes

For extra crispiness, dip the chicken back into the buttermilk and then into the flour mixture a second time before frying. Store leftovers in an airtight container for up to 3 days.
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