Print

Homemade Popcorn Chicken Recipe

Homemade Popcorn Chicken Recipe
Print Recipe

This Homemade Popcorn Chicken Recipe offers perfectly crispy, bite-sized pieces of tender chicken coated in a flavorful, seasoned crust. Easy and quick to prepare, it can be fried or baked for a crunchy snack, appetizer, or main dish. Customizable with spices and herbs, it’s a kid-approved favorite that brings satisfying flavor to any occasion.

Ingredients

Scale

Chicken and Marinade

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1/2 tsp salt (for marinade)
  • 1/4 tsp black pepper (for marinade)
  • 1 tsp paprika (for marinade)

Coating

  • 1 cup all-purpose flour (or almond flour/gluten-free flour for GF option)
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For Frying

  • Vegetable oil or canola oil for frying (enough for deep frying, about 4 cups)

Instructions

  1. Prep the Chicken: Trim any excess fat from the boneless chicken pieces and cut them into uniform bite-sized chunks to ensure even cooking and the perfect popping bite.
  2. Marinate in Buttermilk and Spices: In a bowl, mix together the buttermilk with salt, pepper, and paprika. Submerge the chicken pieces in this mixture and let soak for at least 30 minutes to tenderize the chicken and infuse flavor.
  3. Prepare the Coating Mix: In a shallow dish, combine the flour, baking powder, garlic powder, cayenne pepper, salt, and black pepper. Mix well to ensure the seasoning is evenly distributed.
  4. Coat the Chicken: Remove the chicken pieces from the buttermilk marinade one at a time and dredge thoroughly in the flour mixture. Press the coating onto the chicken to maximize crunch.
  5. Fry Until Golden Brown: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully drop the coated chicken pieces in batches and fry for about 3-4 minutes, or until golden and crispy. Remove and drain on paper towels or, preferably, on a wire rack.
  6. Serve and Enjoy: Serve the popcorn chicken hot with your favorite dipping sauces and sides.

Notes

  • Cut chicken pieces evenly for consistent cooking and juiciness.
  • For extra crunch, double coat by dipping coated chicken back into buttermilk then flour again before frying.
  • Use a thermometer to maintain steady oil temperature at 350°F (175°C) to prevent burning or sogginess.
  • Drain cooked chicken on a wire rack instead of paper towels for a crispier crust.
  • Use fresh spices and flour for best flavor and texture.

Nutrition

Keywords: popcorn chicken, crispy chicken bites, homemade chicken nuggets, fried chicken, snack, appetizer, finger food, kid-friendly

Find it online: https://recipesemilly.com/homemade-popcorn-chicken-recipe/