Description
Crispy and flavorful homemade popcorn chicken made by marinating bite-sized chicken pieces in buttermilk and spices, then coated in a seasoned flour mixture and shallow fried to golden perfection. This easy recipe delivers tender, juicy chicken bites with a crunchy exterior, perfect as a snack or appetizer.
Ingredients
Scale
For the Chicken and Marinade
- 1 lb chicken breast or tenderloin, cut into small cubes
- 180ml (3/4 cup) buttermilk
- 1 egg
- 1 tsp salt
For the Flour Coating
- 1 ½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional for spice)
- Pinch of salt
For Frying
- Vegetable oil for frying
Instructions
- Marinate the Chicken: Combine the buttermilk, egg, and salt in a bowl. Add the small cubes of chicken breast or tenderloin, ensuring each piece is well coated with the marinade. Let the chicken marinate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Flour Coating: In a shallow dish, mix together the all-purpose flour, garlic powder, paprika, dried oregano, cayenne pepper (if using), and a pinch of salt. This seasoned flour will give the chicken its crispy and flavorful crust.
- Coat the Chicken: Remove the marinated chicken pieces from the buttermilk mixture, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture to ensure a complete, even coating.
- Shallow Fry the Chicken: Heat a shallow layer of vegetable oil in a pan over medium-high heat. Once hot, fry the coated chicken pieces for about 2 minutes, turning occasionally so all sides become golden brown and crispy but the chicken cooks through without drying out.
- Drain and Serve: Remove the cooked chicken from the oil with a slotted spoon and place on paper towels to drain excess oil. Serve immediately with your favorite dipping sauces for a crunchy, savory treat.
Notes
- For spicier popcorn chicken, increase the cayenne pepper or add chili powder to the coating mix.
- Ensure the oil is hot enough before frying to avoid soggy chicken.
- You can use chicken thighs instead of breast for juicier bites.
- Serve with ranch, honey mustard, or barbecue sauce for dipping.
- Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
