Popcorn Chicken is a delicious and bite-sized treat that is perfect for snacking, parties, or even a simple dinner. These crunchy little pieces of chicken are easy to make and bursting with flavor. Whether you enjoy them plain or with your favorite dipping sauce, they are sure to please everyone at the table.
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Why Make This Recipe
Making Popcorn Chicken at home is a great way to enjoy a classic favorite without any preservatives or unwanted ingredients. You can customize the spice level to your liking by adjusting the hot sauce. Plus, homemade popcorn chicken is fresher and tastier than the store-bought options. It’s also a fun recipe to make with family or friends, allowing you to bond while creating something delicious.
How to Make Popcorn Chicken
To make perfect Popcorn Chicken, follow these simple steps:
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional, for spice and tang)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
Directions
- In a bowl, combine the chicken cubes with buttermilk and hot sauce. Marinate for at least 30 minutes in the refrigerator.
- In a separate bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
- Heat oil in a deep pan to 350°F (175°C).
- Dredge the marinated chicken pieces in the flour mixture until well coated.
- Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes.
- Remove and drain on paper towels. Serve hot.
How to Serve Popcorn Chicken
Popcorn Chicken is best served hot and crispy. You can serve it with a variety of dipping sauces such as ranch, barbecue, or honey mustard. It also goes well with a side of coleslaw or fries for a complete meal. Enjoy it as a snack or as an appetizer at your next gathering!
How to Store Popcorn Chicken
To store leftover popcorn chicken, let it cool completely, then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked chicken. Just make sure to separate them with parchment paper to avoid sticking, and store in a freezer-safe container for up to 3 months.
Tips to Make Popcorn Chicken
- For extra crispy chicken, double-dip the chicken pieces by dipping them back into the buttermilk and then into the flour mixture again.
- You can increase or reduce the amount of hot sauce based on your spice preference.
- Use a thermometer to ensure the oil is the right temperature for frying; if it’s too hot, the chicken may burn, and if it’s too cool, it will absorb more oil.
Variation
You can experiment with different seasonings in the flour mixture, such as Italian herbs, cayenne pepper, or even lemon zest for a twist on the flavor. For a healthier version, consider baking the chicken instead of frying.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, but make sure to thaw the chicken completely before marinating.
2. How do I know when the chicken is cooked through?
The chicken should be golden brown and have an internal temperature of 165°F (75°C).
3. Can I make popcorn chicken without hot sauce?
Absolutely! You can skip the hot sauce or substitute it with a mild sauce if you prefer a less spicy option.
Popcorn Chicken
Ingredients
Chicken and Marinade
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional) for spice and tang
Coating Mixture
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste Salt
- to taste pepper
Frying
- Oil for frying
Instructions
Marination
- In a bowl, combine the chicken cubes with buttermilk and hot sauce. Marinate for at least 30 minutes in the refrigerator.
Coating Preparation
- In a separate bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.
Frying
- Heat oil in a deep pan to 350°F (175°C).
- Dredge the marinated chicken pieces in the flour mixture until well coated.
- Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes.
- Remove and drain on paper towels. Serve hot.
