The Ultimate Popcorn Chicken Recipe

Popcorn chicken recipe
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There’s something undeniably satisfying about biting into a piece of crispy, golden-brown popcorn chicken. Perfectly seasoned, tender on the inside, and crunchy on the outside, this popcorn chicken is a snack that brings a little joy to any day.

Whether you’re hosting friends for a game night, need a quick bite for your kids, or just want to treat yourself, this recipe is a crowd-pleaser that fits every occasion.

Popcorn chicken holds a special place in my heart as a go-to comfort food. I vividly remember enjoying buckets of these savory bites at family picnics and lazy Sunday afternoons. Now, with this easy recipe, you can recreate that same magic right at home.

What makes this recipe even better? It’s versatile! You can pair it with dipping sauces, toss it in a salad, or even add it to wraps.

With a simple ingredient list and quick preparation, you’ll wonder why you ever opted for takeout. Ready to bring the restaurant to your kitchen? Let’s dive in!

Why You’ll Love It

  1. Crispy and Flavorful: The perfectly seasoned coating delivers that satisfying crunch in every bite.
  2. Easy to Make: With minimal prep time and simple ingredients, this recipe is beginner-friendly.
  3. Versatile: Great as a snack, appetizer, or main dish. Pair it with your favorite dipping sauces, or use it in sandwiches and salads.
  4. Family-Friendly: Kids and adults alike will rave about these bite-sized nuggets of joy.

Ingredients List

For the Chicken:

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Coating:

  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper (optional, for spice)

For Frying:

  • 3-4 cups vegetable oil (for deep frying)

Optional Dipping Sauces:

  • Ranch dressing
  • Sweet chili sauce
  • Honey mustard
  • Spicy mayo

Kitchen Tools Needed

To make this popcorn chicken recipe, you’ll need the following tools:

  • Cutting board: For cutting the chicken into bite-sized pieces.
  • Sharp knife: To ensure clean, precise cuts.
  • Mixing bowls: One for marinating the chicken and another for the coating mixture.
  • Whisk or fork: For mixing the coating ingredients evenly.
  • Tongs: To handle the chicken during frying.
  • Deep-frying pan or Dutch oven: For frying the chicken to crispy perfection.
  • Thermometer: To monitor the oil temperature (ideal frying temp: 350°F).
  • Paper towels: For draining excess oil.
  • Baking sheet with a wire rack: To keep fried chicken pieces crispy.

Cooking Instructions

Step 1: Prepare the Chicken

  1. Cut the chicken breasts into 1-inch cubes.
  2. Combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a mixing bowl.
  3. Add the chicken pieces, ensuring they are fully coated.
  4. Cover and refrigerate for 30 minutes to 1 hour to marinate.

Step 2: Prepare the Coating

  1. In another mixing bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and cayenne pepper (if using).

Step 3: Coat the Chicken

  1. Remove the marinated chicken from the fridge. Shake off excess buttermilk and toss the chicken pieces in the flour mixture, ensuring they’re fully coated.
  2. For extra crunch, double-coat the chicken by dipping it back into the buttermilk and then the flour mixture again.

Step 4: Fry the Chicken

  1. Heat vegetable oil in a deep frying pan or Dutch oven over medium heat until it reaches 350°F (use a thermometer for accuracy).
  2. Fry the chicken in small batches to avoid overcrowding the pan, about 3-4 minutes per batch, or until golden brown and cooked through.
  3. Use tongs to transfer the chicken to a baking sheet lined with a wire rack or paper towels to drain excess oil.

Step 5: Serve
Serve your popcorn chicken hot with your favorite dipping sauce. Enjoy!

More Recipes >>>>>> Chicken Tikka Masala

popcorn chicken

Tips and Tricks for Success

  1. Marinate for Maximum Flavor: Letting the chicken sit in the buttermilk marinade enhances tenderness and flavor. Even 30 minutes works wonders if you’re short on time.
  2. Don’t Skip the Cornstarch: Adding cornstarch to the flour mixture ensures extra crispiness.
  3. Monitor Oil Temperature: Too hot, the coating will burn before the chicken cooks. Too cool, and the chicken will absorb excess oil.
  4. Double Coat for Extra Crunch: Double-dip in the buttermilk and flour mixture if you love super crispy chicken.
  5. Fry in Small Batches: Overcrowding the pan lowers the oil temperature, resulting in soggy chicken.
  6. Drain Properly: Use a wire rack for draining instead of paper towels to keep the coating crispy.
  7. Customize the Spice Level: Adjust cayenne pepper or add chili powder to suit your preferred heat level.
  8. Reheat Without Losing Crunch: Reheat leftovers in the oven at 350°F for 8-10 minutes to maintain crispiness.

Ingredient Substitutions and Variations

  1. Chicken: Substitute chicken breasts with boneless, skinless chicken thighs for a juicier option.
  2. Buttermilk: You can use plain yogurt or make your buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
  3. Flour: For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
  4. Spices: Adjust the seasoning to suit your taste—add curry powder for an exotic twist or Italian seasoning for an herbaceous flavor.
  5. Oil: Use any neutral oil with a high smoke point, such as canola, sunflower, or peanut oil.
  6. Baking Option: If you prefer baking over frying, preheat the oven to 400°F, place the coated chicken on a greased baking sheet, and bake for 20-25 minutes, flipping halfway through. For crispier results, spray the chicken with cooking oil before baking.
  7. Air Fryer Option: Coat the chicken as usual, then air-fry at 375°F for 12-15 minutes, shaking the basket halfway.

More Recipes >>>>>> Easy Chicken Enchiladas


Serving Suggestions

  • Dipping Sauces: Serve with ketchup, ranch, barbecue sauce, honey mustard, or sweet chili sauce.
  • As a Snack: Enjoy as-is for a party appetizer or movie-night treat.
  • In a Meal: Pair with coleslaw, mashed potatoes, or fries for a hearty meal.
  • Salad Topper: Add to a fresh garden salad for a crunchy protein boost.
  • Wraps and Bowls: Use in wraps, rice bowls, or tacos for a flavorful twist.
popcorn chicken 2

Storage and Reheating Instructions

Storage:

  • Let the popcorn chicken cool completely before storing.
  • Place in an airtight container and refrigerate for up to 3 days.
  • For longer storage, freeze the chicken in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. It can be frozen for up to 2 months.

Reheating:

  • Oven: Preheat the oven to 350°F and bake for 8-10 minutes, or until heated through.
  • Air Fryer: Reheat at 375°F for 5-7 minutes to regain crispiness.
  • Microwave: While convenient, microwaving can make the chicken soggy. If using this method, reheat in 30-second intervals.

More Recipes >>>>> Delicious Homemade Ramen


FAQ

1. Can I make this recipe ahead of time?
Yes! You can coat the chicken and refrigerate it for up to 24 hours before frying. Alternatively, fry the chicken, cool it completely, and store it in the fridge or freezer. Reheat as needed.

2. Can I use a different type of meat?
Absolutely! Turkey or fish (like cod or tilapia) work well. Adjust frying time as needed.

3. How can I tell when the chicken is fully cooked?
The internal temperature should reach 165°F. Use a meat thermometer for accuracy.

4. Why is my chicken not crispy?
This can happen if the oil isn’t hot enough. To prevent this, ensure the oil temperature is consistently at 350°F and avoid overcrowding the pan.

5. Can I make this recipe healthier?
Yes! Instead of deep-frying, use an air fryer or bake the chicken. Pair with lighter sides like a green salad or roasted veggies.

With these tips, variations, and storage ideas, you’re fully equipped to make and enjoy the best popcorn chicken ever!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Popcorn chicken recipe

The Ultimate Popcorn Chicken Recipe

There’s something undeniably satisfying about biting into a piece of crispy, golden-brown popcorn chicken. Perfectly seasoned, tender on the inside, and crunchy on the outside, popcorn chicken is a snack that brings a little joy to any day.
Prep Time 15 minutes
Cook Time 20 minutes
Marination time (optional) 1 hour
Total Time 1 hour 35 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 4 servings
Calories 400 kcal

Equipment

  • Cutting board
  • Sharp Knife
  • Mixing Bowls
  • Whisk or fork
  • Tongs
  • Deep-frying pan or Dutch oven
  • Thermometer
  • Paper Towels
  • Baking sheet with a wire rack

Ingredients
  

For the Chicken:

  • 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Coating:

  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper optional, for spice

For Frying:

  • 3-4 cups vegetable oil for deep frying

Optional Dipping Sauces:

  • Ranch dressing
  • Sweet chili sauce
  • Honey mustard
  • Spicy mayo

Instructions
 

Step 1: Prepare the Chicken

  • Cut the chicken breasts into 1-inch cubes.
  • In a mixing bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for 30 minutes to 1 hour to marinate.

Step 2: Prepare the Coating

  • In another mixing bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and cayenne pepper (if using).

Step 3: Coat the Chicken

  • Remove the marinated chicken from the fridge. Shake off excess buttermilk and toss the chicken pieces in the flour mixture, ensuring they’re fully coated.
  • For extra crunch, double coat the chicken by dipping it back into the buttermilk and then the flour mixture again.

Step 4: Fry the Chicken

  • Heat vegetable oil in a deep frying pan or Dutch oven over medium heat until it reaches 350°F (use a thermometer for accuracy).
  • Fry the chicken in small batches to avoid overcrowding the pan, about 3-4 minutes per batch, or until golden brown and cooked through.
  • Use tongs to transfer the chicken to a baking sheet lined with a wire rack or paper towels to drain excess oil.

Step 5: Serve

  • Serve your popcorn chicken hot with your favorite dipping sauces. Enjoy!

Notes

Nutritional Value (Per Serving)

The nutritional value may vary slightly depending on the exact ingredients used and preparation methods.
  • Calories: 350-400 kcal
  • Protein: 28g
  • Carbohydrates: 20g
    • Dietary Fiber: 1g
    • Sugars: 2g
  • Fat: 20g
    • Saturated Fat: 3g
  • Cholesterol: 70mg
  • Sodium: 600mg
Did you make this recipe? Leave a comment and rating!
 
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword chicken recipes, popcorn chicken

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