Description
This Popcorn Chicken recipe features tender chicken cubes marinated in a flavorful buttermilk mixture, then coated in a seasoned flour blend and shallow-fried to golden, crispy perfection. Perfect as a snack or appetizer, these bite-sized pieces deliver a crunchy exterior with juicy, flavorful chicken inside.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast or tenderloin, cut into small cubes
- 180ml (3/4 cup) buttermilk
- 1 egg
- 1 tsp salt (for marinade)
Flour Coating
- 1 ½ cups all-purpose flour
- 1 tsp salt (for flour mixture)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional for spice)
For Frying
- Vegetable oil for shallow frying
Instructions
- Marinate the Chicken: In a bowl, whisk together the buttermilk, egg, and 1 teaspoon of salt until combined. Add the cubed chicken and stir to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Flour Coating: In a shallow dish, combine the all-purpose flour, garlic powder, paprika, dried oregano, cayenne pepper, and a pinch of salt. Mix thoroughly to ensure the seasonings are evenly distributed throughout the flour.
- Coat the Chicken: Remove the chicken pieces from the buttermilk marinade, letting excess drip off. Dredge each piece in the seasoned flour coating, pressing lightly to make sure each piece is well covered for maximum crispiness.
- Shallow Fry the Chicken: Heat a shallow layer of vegetable oil (about 1/2 inch) in a skillet or frying pan over medium-high heat. When the oil is hot, carefully add the coated chicken pieces in a single layer without overcrowding. Fry for about 2 minutes, gently turning occasionally until all sides are golden brown and crispy.
- Drain and Serve: Using a slotted spoon or tongs, transfer the fried chicken pieces onto paper towels to drain excess oil. Serve immediately with your favorite dipping sauces such as ranch, honey mustard, or barbecue sauce.
Notes
- For extra crispiness, double coat the chicken by dipping the floured pieces back into the buttermilk and then again into the flour mixture.
- Adjust cayenne pepper quantity based on desired spice level or omit for a milder flavor.
- Maintain the oil temperature around 350°F (175°C) to ensure even cooking and prevent greasy chicken.
- Use a thermometer to monitor oil temperature or test by dropping a small bit of flour mixture—if it sizzles immediately, the oil is ready.
- Serve immediately for best texture; popcorn chicken tends to lose crispiness as it cools.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
