Introduction
Popcorn chicken is a delightful and crispy treat that has become a favorite for many. Perfect for parties, game days, or a cozy family meal, this recipe will guide you through making bite-sized chicken pieces marinated in buttermilk, seasoned to perfection, and fried until golden brown. Pair it with your favorite dipping sauces, and you have a dish that everyone will love.
Detailed Ingredients with measures
– 1½ pounds boneless, skinless chicken breast
– 2 cups buttermilk
– 1¼ cup all-purpose flour
– ½ cup cornstarch
– 1 teaspoon ground paprika
– 1 teaspoon seasoned salt (e.g., Lawry’s)
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ¼ teaspoon ground black pepper
– Vegetable oil for frying
Prep Time
1 hour (or up to 8 hours for marinating)
Cook Time
4-5 minutes per batch
Total Time
Approximately 1 hour and 5 minutes, not including marination time
Yield
Serves about 4 people
Detailed Directions and Instructions
Cut Chicken Breast
Cut the chicken breasts into small, bite-sized pieces. Aim for uniform sizes to ensure even cooking.
Marinate Chicken
Pour the buttermilk into a large bowl. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl with plastic wrap and marinate for at least 1 hour or up to 8 hours for best flavor.
Prepare Coating Mixture
In a shallow dish, combine the all-purpose flour, cornstarch, ground paprika, seasoned salt, garlic powder, onion powder, and ground black pepper. Mix well to blend all the ingredients evenly.
Dredge Chicken
Working in batches, remove the chicken pieces from the buttermilk, allowing excess liquid to drip off. Dredge each piece in the flour mixture, making sure it is fully coated. Shake off any excess coating.
Heat Oil
Pour vegetable oil into a large pot and heat it to 350°F. Use a thermometer to accurately measure the temperature for best frying results.
Fry Chicken
Again working in batches, carefully drop the coated chicken pieces into the hot oil. Fry for 4-5 minutes or until they are golden brown. Avoid overcrowding the pot, as this can lower the oil temperature and affect crispiness. Stir the chicken occasionally to help prevent sticking.
Drain Chicken
Once cooked, transfer the fried chicken to a plate or baking pan lined with paper towels to drain excess oil. This will help keep the chicken crispy.
Serve
Serve the popcorn chicken warm with your favorite dipping sauces.
Notes
Marination Time
For best results, marinate the chicken for the full duration of up to 8 hours, as this enhances the flavor and tenderness.
Oil Temperature
Maintaining the oil temperature at 350°F is crucial for achieving crispy chicken. Use a thermometer to check the temperature frequently.
Batch Frying
Frying the chicken in small batches is important to prevent overcrowding, which can lead to steaming rather than frying.
Storage
If there are leftovers, store them in an airtight container in the refrigerator. Reheat in an oven to maintain crispiness before serving again.
Cook techniques
Marinating
Marinating the chicken in buttermilk helps to tenderize the meat and infuse it with flavor. It is essential to allow the chicken to sit in the marinade for at least 1 hour, but ideally up to 8 hours for best results.
Dredging
Dredging the marinated chicken pieces in a mixture of flour and cornstarch creates a crispy coating. Make sure to thoroughly coat each piece, shaking off the excess before frying.
Temperature Control
Heating the vegetable oil to 350°F is crucial for achieving a crispy texture. Monitor the temperature closely and adjust the heat as necessary to prevent the oil from becoming too hot or too cold.
Batch Frying
Frying the chicken in small batches allows for even cooking and prevents overcrowding, which can lower the oil temperature and result in soggy chicken.
Draining Excess Oil
After frying, it’s important to place the chicken on a plate lined with paper towels to absorb any excess oil, keeping the coating crispy and preventing greasiness.
FAQ
Can I use bone-in chicken instead of boneless?
Yes, but the cooking time may vary. Bone-in pieces will take longer to cook through thoroughly.
What other seasonings can I use for the dredging mixture?
You can experiment with various spices such as cayenne pepper for heat, or dried herbs like oregano and thyme for added flavor.
Is it necessary to marinate the chicken in buttermilk?
While marinating in buttermilk is recommended for flavor and tenderness, if you’re short on time, you can skip this step, though the end result may differ.
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken for a healthier option. Coat the chicken as directed and place on a baking sheet, then bake at 400°F for about 20-25 minutes or until golden brown and cooked through.
What dipping sauces pair well with popcorn chicken?
Popular dipping sauces include ranch, honey mustard, barbecue sauce, or buffalo sauce.
Conclusion
This delicious popcorn chicken recipe is a perfect blend of flavors and textures, providing a crispy exterior and juicy interior. Marinating the chicken in buttermilk ensures tenderness and adds a depth of flavor that pairs beautifully with the seasoned coating. Serve it hot with your favorite dipping sauces for an irresistible dish that is sure to please any crowd.
More recipes suggestions and combination
Honey Mustard Dipping Sauce
Combine equal parts honey and Dijon mustard for a sweet and tangy sauce that pairs perfectly with your popcorn chicken.
Spicy Sriracha Mayo
Mix mayonnaise with Sriracha sauce to create a creamy, spicy dip that adds a kick to the crispy chicken.
BBQ Chicken Sliders
Use the popcorn chicken as a filling for mini sliders topped with coleslaw and your favorite BBQ sauce.
Chicken Salad
Chop leftover popcorn chicken and mix it with avocado, celery, and a light dressing for a delicious chicken salad.
Buffalo Chicken Wrap
Wrap the chicken in a tortilla along with lettuce, tomatoes, and ranch dressing for a quick and tasty lunch option.
Garlic Parmesan Popcorn Chicken
Toss the fried chicken in melted garlic butter and sprinkle with grated Parmesan cheese for an elevated flavor experience.
