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Homemade Popcorn Chicken Recipe

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4.7 from 89 reviews

Crispy, bite-sized homemade popcorn chicken pieces marinated in buttermilk and coated with a flavorful seasoned flour mixture, then deep-fried to golden perfection. Perfect as a snack, appetizer, or main dish served with your favorite dipping sauces.

Ingredients

Scale

Chicken and Marinade

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup buttermilk

Seasonings

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon cayenne pepper (optional, for heat)

Breading

  • 1 1/2 cups all-purpose flour
  • 2 eggs

For Frying

  • 2 cups vegetable oil (for frying)

Instructions

  1. Marinate the Chicken: In a bowl, combine the bite-sized chicken pieces with buttermilk. Cover and refrigerate for at least 1 hour to tenderize the meat and enhance flavor.
  2. Prepare the Seasoned Flour Mix: In a large shallow dish, mix together the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, baking powder, and cayenne pepper if using. This mixture will create the flavorful coating for the chicken.
  3. Beat the Eggs: In a separate bowl, beat the eggs until smooth. This will serve as the binding agent for the flour coating.
  4. Coat the Chicken: Remove the chicken from the buttermilk marinade. Dip each piece first into the beaten eggs, then dredge thoroughly in the seasoned flour mixture to coat all sides. For extra crispiness, you can double dip by repeating the egg and flour steps.
  5. Heat the Oil: Pour vegetable oil into a deep frying pan or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). Use a thermometer for accuracy to ensure even frying.
  6. Fry the Chicken: Carefully place the coated chicken pieces in the hot oil in small batches, avoiding overcrowding. Fry for about 3-4 minutes per batch or until the chicken is golden brown and cooked through, turning occasionally for even browning.
  7. Drain Excess Oil: Use tongs or a slotted spoon to remove the fried chicken pieces and place them on a wire rack set over a baking sheet to drain excess oil and keep the pieces crispy.
  8. Serve: Allow the popcorn chicken to cool slightly before serving. Enjoy with dipping sauces like honey mustard, ranch, or spicy mayo.

Notes

  • Marinating in buttermilk helps tenderize the chicken and adds flavor.
  • Adjust the cayenne pepper to control the spice level.
  • Ensure the oil is at the correct temperature to avoid greasy or undercooked chicken.
  • Double coating the chicken can make the crust extra crispy.
  • Use a wire rack to drain the chicken instead of paper towels to keep it crispier.

Find it online: https://amandafood.com/homemade-popcorn-chicken-recipe/