Crispy Popcorn Chicken
Instructions
- 1
Cut chicken breast into bite-sized pieces, about 1 inch each. Place in a bowl with buttermilk, ensuring all pieces are coated. Let marinate for at least 15 minutes.
- 2
In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
- 3
Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature.
- 4
Working in batches, remove chicken pieces from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure coating adheres.
- 5
Carefully drop coated chicken pieces into hot oil, being careful not to overcrowd. Fry for 3-4 minutes until golden brown and internal temperature reaches 165°F (74°C).
- 6
Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt while still hot.
- 7
Repeat with remaining chicken, allowing oil to return to temperature between batches. Serve hot with your favorite dipping sauce.
Chef's Note
"The secret to restaurant-quality popcorn chicken is maintaining the oil temperature at exactly 350°F - too hot and they'll burn outside while staying raw inside, too cool and they'll absorb oil and become greasy. For extra crunch, double-dredge by dipping back in buttermilk and flour mixture a second time!"
