Description
Crispy Buttermilk Popcorn Chicken – Tender, bite-sized nuggets marinated in buttermilk, coated in a seasoned crunch, and fried to golden perfection. Perfect for game day, parties, or snacking! Serve with your favorite dip and watch them vanish!
Ingredients
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1 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes
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1 cup buttermilk (for marinating)
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1 teaspoon hot sauce (optional)
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1 ½ cups all-purpose flour
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½ cup cornstarch
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1 teaspoon garlic powder
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1 teaspoon paprika
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½ teaspoon onion powder
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½ teaspoon black pepper
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½ teaspoon salt
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¼ teaspoon cayenne pepper (optional)
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Vegetable oil, for deep frying (canola or peanut oil also work)
Instructions
1. Marinate the Chicken
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Place chicken cubes in a bowl with buttermilk and hot sauce (if using).
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Mix well, cover, and refrigerate for at least 30 minutes (up to 4 hours for more flavor).
2. Prepare the Coating
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In a large bowl, whisk together flour, cornstarch, garlic powder, paprika, onion powder, salt, black pepper, and cayenne.
3. Heat the Oil
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In a deep pot, heat 2–3 inches of oil to 350°F (175°C).
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Use a thermometer to maintain consistent frying temperature.
4. Coat the Chicken
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Remove chicken from marinade and let excess drip off.
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Toss each piece in the seasoned flour mixture, pressing to adhere.
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For an extra-crispy coating, dip the chicken back into the buttermilk and re-coat in the flour blend.
5. Fry in Batches
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Carefully drop a few pieces into the hot oil without overcrowding.
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Fry each batch for 4–5 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
6. Drain and Rest
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Use a slotted spoon to remove the chicken.
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Place on a paper towel-lined plate or wire rack to drain excess oil.
Notes
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Always test one piece first to adjust seasoning and cook time.
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Use peanut oil or canola oil for high smoke point and neutral flavor.
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Letting the coated chicken sit for 10 minutes before frying helps the coating stick better.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American