Why Make This Recipe
Popcorn chicken is a delightful snack or finger food. It’s crispy, juicy, and packed with flavor. Making it at home means you can enjoy this tasty treat anytime you want, and you can customize it to your liking. It’s also a great way to impress family and friends with your cooking skills.
How to Make Popcorn Chicken
Ingredients:
- 500g / 1lb chicken breast (skinless boneless, tenderloin or boneless thighs)
- 3/4 cup buttermilk (or use yogurt/milk as a substitute)
- 1 1/2 tsp cooking salt / kosher salt
- 1 large egg (about 50-55g, 2 oz in shell)
- 1 1/2 cups flour (plain / all-purpose)
- 1/2 cup corn flour / cornstarch (makes it crispy!)
- 1 tsp cooking salt / kosher salt
- 1/2 tsp celery salt (or substitute with 1/4 tsp extra salt)
- 1 tsp black pepper
- 1 tsp regular paprika (not hot or smoked)
- 1 tsp dried thyme (crushed with fingers to make it finer)
- 1 tsp dried oregano (crushed with fingers to make it finer)
- 3/4 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp ginger powder
- 1/4 tsp cayenne pepper (optional, for a tiny bit of warmth)
- 2 1/2 – 3 1/2 cups canola oil (for frying, about 2.5 cm / 1" deep)
- 1/2 batch honey mustard dipping sauce (optional)
- Ketchup or tomato sauce (for serving)
Directions:
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Marinate Chicken: Cut the chicken into bite-sized pieces. Mix the buttermilk and 1 1/2 tsp of cooking salt in a bowl. Add the chicken and let it marinate for at least 30 minutes, or up to 12 hours in the fridge for more flavor.
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Prepare Breading: In another bowl, beat the large egg. In a third bowl, mix the flour, corn flour, 1 tsp of cooking salt, celery salt, black pepper, paprika, thyme, oregano, onion powder, garlic powder, mustard powder, ginger powder, and cayenne pepper.
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Prepare to Cook: Heat the oil in a large pot over medium heat until hot (about 350°F or 175°C).
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Breading (PS I’m right handed): Remove chicken pieces from the buttermilk, letting excess drip off. First, dip in the egg, then in the flour mixture, pressing to coat evenly.
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Frying: Carefully place the breaded chicken in the hot oil. Fry until golden brown and cooked through, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
How to Serve Popcorn Chicken
Serve your popcorn chicken while it’s hot and crispy. You can enjoy it with honey mustard dipping sauce, ketchup, or tomato sauce. It also pairs well with a side of fries or a fresh salad.
How to Store Popcorn Chicken
If you have leftovers, store the popcorn chicken in an airtight container in the fridge. It should last for up to 2 days. To reheat, pop it in the oven at 375°F (190°C) until crispy again.
Tips to Make Popcorn Chicken
- Make sure the oil is hot enough before frying to get that perfect crispy texture.
- Don’t overcrowd the pot while frying; this can lower the oil temperature and result in soggy chicken.
- Allow the chicken to marinate longer for extra flavor and tenderness.
Variation
Feel free to spice it up! You can add different seasonings to the flour mixture. Try adding chili powder or smoked paprika for a unique twist on flavor.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, but ensure it is completely thawed and pat dry before marinating.
2. Can I bake popcorn chicken instead of frying?
Yes, you can bake them. Preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet and spray with cooking oil. Bake for about 20-25 minutes, flipping halfway through.
3. What should I do if the chicken is not crispy after frying?
Make sure to fry in small batches and monitor the oil temperature. If the oil is too cool, the chicken won’t crisp up.
Popcorn Chicken
Ingredients
For the Chicken
- 500 g chicken breast (skinless boneless, tenderloin or boneless thighs)
- 3/4 cup buttermilk (or use yogurt/milk as a substitute)
- 1 large egg (about 50-55g, 2 oz in shell)
For the Breading
- 1 1/2 cups flour (plain / all-purpose)
- 1/2 cup corn flour / cornstarch (makes it crispy!)
- 1 1/2 tsp cooking salt / kosher salt
- 1/2 tsp celery salt (or substitute with 1/4 tsp extra salt)
- 1 tsp black pepper
- 1 tsp regular paprika (not hot or smoked)
- 1 tsp dried thyme (crushed with fingers to make it finer)
- 1 tsp dried oregano (crushed with fingers to make it finer)
- 3/4 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp ginger powder
- 1/4 tsp cayenne pepper (optional, for a tiny bit of warmth)
For Frying
- 2.5 to 3.5 cups canola oil (for frying, about 2.5 cm / 1" deep)
For Serving
- 1/2 batch honey mustard dipping sauce (optional)
- Ketchup or tomato sauce (for serving)
Instructions
Marinate Chicken
- Cut the chicken into bite-sized pieces.
- Mix the buttermilk and 1 1/2 tsp of cooking salt in a bowl.
- Add the chicken and let it marinate for at least 30 minutes, or up to 12 hours in the fridge for more flavor.
Prepare Breading
- In another bowl, beat the large egg.
- In a third bowl, mix the flour, corn flour, 1 tsp of cooking salt, celery salt, black pepper, paprika, thyme, oregano, onion powder, garlic powder, mustard powder, ginger powder, and cayenne pepper.
Prepare to Cook
- Heat the oil in a large pot over medium heat until hot (about 350°F or 175°C).
Breading
- Remove chicken pieces from the buttermilk, letting excess drip off.
- First, dip in the egg, then in the flour mixture, pressing to coat evenly.
Frying
- Carefully place the breaded chicken in the hot oil.
- Fry until golden brown and cooked through, about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.