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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.
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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