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1 Easy Secret for Delicious Homemade Popcorn Chicken

homemade popcorn chicken
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Unlock the secret to incredibly juicy and crispy homemade popcorn chicken that rivals your favorite takeout! This easy recipe reveals a simple trick for maximum flavor and an irresistible crunch, perfect for a family-friendly snack or appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional)
  • Vegetable oil, for frying

Instructions

  1. In a medium bowl, combine the cut chicken pieces with buttermilk and egg. Stir to coat, then cover and refrigerate for at least 30 minutes, or up to 4 hours, to tenderize.
  2. In a large shallow dish or Ziploc bag, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). This is your seasoned flour mixture.
  3. Working in batches, remove chicken pieces from the buttermilk mixture, allowing excess liquid to drip off. Transfer chicken to the seasoned flour mixture and toss to coat thoroughly. For the extra crispy coating, dip the coated chicken pieces back into the buttermilk mixture briefly, then return them to the seasoned flour mixture for a second coating, pressing gently to adhere. Place breaded chicken on a wire rack.
  4. Heat about 2-3 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature.
  5. Carefully add chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
  6. Remove the cooked popcorn chicken with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
  7. Serve hot with your favorite dipping sauces.

Notes

For an extra crispy coating, double dredge the chicken: after the first flour coating, dip briefly back into the buttermilk, then into the flour again. Serve with honey mustard, BBQ sauce, or ranch dressing for dipping.

Find it online: https://kierasrecipes.com/easy-homemade-popcorn-chicken/