Crispy Popcorn Chicken
Ingredients
- • 500 g chicken breast, cut into 1-inch pieces
- • 240 ml buttermilk
- • 125 g all-purpose flour
- • 30 g cornstarch
- • 2 tsp paprika
- • 1 tsp garlic powder
- • 1 tsp onion powder
- • 1/2 tsp cayenne pepper
- • 1 tsp salt
- • 1/2 tsp black pepper
- • 750 ml vegetable oil for frying
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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!"
