Popcorn Chicken Recipe
American · Appetizer · 35 min total
Crispy, bite-sized chicken pieces seasoned with a blend of spices, perfect as a snack or appetizer.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Oil for frying
Instructions
- In a bowl, combine chicken cubes and buttermilk. Cover and refrigerate for at least 30 minutes.
- In a separate bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne if using.
- Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Shake off excess.
- Heat about 2 inches of oil in a deep pot to 350°F (175°C).
- Fry chicken in batches, without crowding, for 4-5 minutes until golden brown and cooked through. Drain on paper towels.
- Serve hot with your favorite dipping sauce.
Tips
- For extra crunch, double-dip: after first dredging, dip back into buttermilk and then flour mixture again.
- Keep fried chicken warm in a 200°F oven while frying remaining batches.
- Leftover popcorn chicken can be reheated in an air fryer at 350°F for 3-4 minutes.
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