Crispy Chicken Popcorn
Get ready to tantalize your taste buds with this irresistible Crispy Chicken Popcorn recipe! These golden, bite-sized chicken pieces are marinated in tangy buttermilk for unbeatable tenderness, then coated in a perfectly seasoned blend of flour, cornstarch, and spices like paprika and garlic powder for maximum flavor. Cooked to crispy perfection in hot oil, these chicken morsels are crunchy on the outside, juicy on the inside, and seasoned to perfection while still hot. Perfect as a snack, appetizer, or party favorite, serve them fresh with your favorite dipping sauces for a crowd-pleasing treat that’s impossible to resist. Quick and easy to make, this recipe is your go-to for restaurant-style chicken popcorn at home!
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Ingredients
- 500 grams boneless chicken breast
- 240 ml buttermilk
- 200 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 500 ml vegetable oil
Directions
Step 1
Cut the boneless chicken breast into small, bite-sized pieces suitable for popcorn-style bites.
Step 2
In a bowl, pour the buttermilk over the chicken pieces, ensuring they are completely submerged. Cover and let marinate for at least 1 hour in the refrigerator. If time allows, marinate overnight for extra tenderness and flavor.
Step 3
In a separate mixing bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, and 1 teaspoon of salt.
Step 4
Remove the marinated chicken from the refrigerator and, using a slotted spoon, lift the chicken from the buttermilk, allowing excess to drip off.
Step 5
Dredge the chicken pieces in the flour mixture, coating them evenly. Gently press to ensure the coating adheres well to the chicken.
Step 6
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches a temperature of 180°C (350°F). Use a thermometer to monitor the temperature for best results.
Step 7
Fry the chicken in batches, taking care not to overcrowd the pan. Cook each batch for 3-5 minutes, or until golden brown and cooked through. Turn the pieces occasionally with a slotted spoon or tongs for even cooking.
Step 8
Once cooked, remove the chicken popcorn from the oil and place on a paper towel-lined plate to drain any excess oil. Immediately season with the remaining salt while still hot.
Step 9
Serve the crispy chicken popcorn hot with your favorite dipping sauces or sides.
Nutrition Facts
| Serving size | (1497.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5614.2 |
| Total Fat 470.3g | 0% |
| Saturated Fat 72.5g | 0% |
| Polyunsaturated Fat 287.0g | |
| Cholesterol 457.2mg | 0% |
| Sodium 7082.7mg | 0% |
| Total Carbohydrate 219.3g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 12.8g | |
| Protein 170.0g | 0% |
| Vitamin D 128.7IU | 0% |
| Calcium 407.2mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2100.0mg | 0% |
Source of Calories