Forget greasy takeout and frozen disappointment! This recipe unlocks the secrets to homemade popcorn chicken that’s crispy on the outside, tender and juicy on the inside. In just 20 minutes, you can be enjoying this better-than-fast-food treat, perfect for parties, game nights, or a satisfying snack.
Why Make Popcorn Chicken at Home?
Superior Flavor: Fresh ingredients and customizable seasoning create an explosion of taste that surpasses anything store-bought.
Healthier Control: Ditch the mystery ingredients and unhealthy fats. Choose your preferred oil and control the sodium level for a guilt-free indulgence.
Fun & Customizable: Get creative with dipping sauces and flavor variations! This recipe is your blank canvas for popcorn chicken perfection.
Ready to Impress with Your Popcorn Chicken Skills? Here’s What You’ll Need:
4
10 minutes
10 minutes
20 minutes
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk (or plain yogurt thinned with milk)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- Vegetable oil for frying
Directions:
Step 1
Marinate for Maximum Flavor: In a large bowl, combine the chicken pieces with the buttermilk (or yogurt mixture). Marinate for at least 30 minutes, or up to overnight for extra tender chicken.
Step 2
The Coating Concerto: In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
Step 3
Double Dip for Double Crisp: Drain the chicken pieces from the marinade, letting any excess drip off. Dredge each piece in the flour mixture, then dip it back into the marinade before coating it again in the flour mixture. This double-dipping step ensures a perfectly crispy exterior.
Step 4
Fry to Golden Perfection: Heat enough oil in a large pot or Dutch oven over medium-high heat to reach 350°F (175°C). Carefully add the chicken pieces in batches and fry for 3-4 minutes per side, or until golden brown and cooked through. Don’t overcrowd the pot to ensure even cooking.
Step 5
Drain and Devour: Transfer the cooked popcorn chicken to a paper towel-lined plate to drain excess oil. Season with additional salt and pepper, if desired. Serve immediately with your favorite dipping sauces, like honey mustard, BBQ sauce, or ranch dressing.
Tips:
- Chill Out for Extra Crisp: For an extra crispy exterior, place the breaded chicken pieces in the freezer for 15-20 minutes before frying.
- Oil Temperature Matters: Maintain a consistent oil temperature of 350°F (175°C) for even cooking and to prevent burning.
- Don’t Overcrowd the Pot: Fry the chicken in batches to avoid lowering the oil temperature and ensuring each piece cooks crispy.
Explore the World of Popcorn Chicken Flavors!
This recipe is just the beginning of your popcorn chicken adventures. Here are some ideas to inspire your taste buds:
- Spicy Sriracha Popcorn Chicken: Add a pinch of red pepper flakes or a drizzle of Sriracha to the flour mixture for a fiery kick.
- Parmesan Herb Popcorn Chicken: Swap out some of the paprika for dried herbs like oregano and thyme, and sprinkle grated Parmesan cheese into the flour mixture.
- Buffalo Popcorn Chicken: Serve your golden popcorn chicken with your favorite buffalo sauce for a game-day feast.
What’s your favorite dipping sauce for popcorn chicken? Share your ideas below!
