If you’re looking for a delicious snack or a fun meal option, popcorn chicken is the way to go! These bite-sized pieces of chicken are coated in a seasoned batter, fried until golden, and served with your favorite dipping sauces. Whether for a game day treat, a family dinner, or just a cozy night in, homemade popcorn chicken is sure to please everyone.
In this blog post, we’ll walk you through the process of making popcorn chicken from scratch, including the ingredients you’ll need, step-by-step instructions, and tips for achieving the perfect crunch. Let’s get started!
Ingredients
For the Chicken:
- 2 pounds of boneless, skinless chicken breasts or thighs – Thighs are juicier, while breasts are leaner.
- 1 cup buttermilk – This helps tenderize the chicken and adds flavor.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika – For a hint of smokiness.
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch – For extra crispiness.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional) – For some heat.
For Frying:
- Vegetable oil or peanut oil – Enough for deep frying, usually around 2-3 cups.
Optional Dipping Sauces:
- Ranch dressing
- Honey mustard
- Barbecue sauce
- Buffalo sauce
Instructions
Step 1: Prepare the Chicken
- Cut the Chicken: Start by cutting your chicken into bite-sized pieces, about 1-inch in size. This allows them to cook evenly and makes them easy to eat.
- Marinate: In a large bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Add the chicken pieces and make sure they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 1 hour, or preferably overnight. This step is crucial as it helps tenderize the chicken and infuse flavor.
Step 2: Prepare the Coating
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). This will create your seasoned coating.
Step 3: Coat the Chicken
- Dredge the Chicken: Remove the chicken from the refrigerator. Using a fork or tongs, take each piece of marinated chicken and let the excess buttermilk drip off. Dip it into the flour mixture, ensuring it’s fully coated. Shake off any excess flour and place the coated chicken pieces on a plate. Repeat until all the chicken is coated.
Step 4: Fry the Chicken
- Heat the Oil: In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. You’ll want enough oil to fully submerge the chicken pieces. The oil should reach about 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small amount of the batter into the oil; it should sizzle and float to the top.
- Fry in Batches: Carefully add a few pieces of coated chicken to the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Use a slotted spoon to remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
- Repeat: Continue frying the remaining chicken in batches until it’s all cooked.
Step 5: Serve and Enjoy
- Serving: Serve your popcorn chicken warm, with an assortment of dipping sauces on the side. You can also sprinkle some chopped parsley or a pinch of paprika over the top for a pop of color.
- Storage: If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain the crispiness.
Tips for Perfect Popcorn Chicken
- Use a Thermometer: Keeping the oil at the right temperature is key to getting crispy chicken. Too low, and it will absorb oil; too high, and it will burn.
- Don’t Skip the Marinating Step: Allowing the chicken to soak in buttermilk makes a noticeable difference in tenderness and flavor.
- Experiment with Flavors: Feel free to mix up the spices in your coating. Adding Italian seasoning, lemon zest, or even Parmesan cheese can create a unique twist.
- For Extra Crunch: Try double-coating the chicken by dipping it back into the buttermilk and then again in the flour mixture before frying.
Conclusion
Making popcorn chicken at home is not only fun but also rewarding. You get to enjoy a delicious snack that is way better than store-bought versions. The crispy exterior and tender chicken inside are a perfect combination that will leave you wanting more. So next time you’re in the mood for a snack or a main dish, remember this easy popcorn chicken recipe and impress your friends and family!
Happy cooking!
