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–+ servings

Popcorn Chicken

Crispy, juicy popcorn chicken that is easy to make at home, perfect for snacking or impressing guests.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Snack
Cuisine American
Servings 4 servings
Calories 320 kcal

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.

Notes

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. You can add different seasonings to the flour mixture such as chili powder or smoked paprika for a unique twist on flavor.

Nutrition

Serving: 100gCalories: 320kcalCarbohydrates: 35gProtein: 25gFat: 12gSaturated Fat: 1gSodium: 900mgFiber: 1gSugar: 2g
Keyword Easy Recipe, Finger Food, fried chicken, Popcorn Chicken, Snack Recipe
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