Popcorn Chicken
Popcorn Chicken is a delightful dish with a crispy exterior and tender, juicy chicken, perfect for family gatherings and quick weeknight meals.
Ingredients
Chicken and Marinade
- 4 pieces boneless skinless chicken breasts (6 ounces each) These succulent pieces are the heart of the recipe.
- 2 cups buttermilk Acts as a marinade, keeping the chicken moist.
- 2 dashes hot sauce Adds a perfect kick to the chicken.
Coating Mixture
- 1.5 cups all-purpose flour Forms a deliciously crispy coating.
- 1 teaspoon coarse sea salt Essential for bringing out flavors.
- 1 teaspoon coarse black pepper Adds warmth to the coating.
- 1 teaspoon paprika Lends a sweet smokiness.
- 3/4 teaspoon onion powder Brings a savory note.
- 2 cups panko breadcrumbs Create an extra crunchy texture.
Frying
- Vegetable oil For frying; choose good quality oil.
Instructions
Preparation
- Dice the chicken breasts into small bite-sized pieces about 1 to 2 inches in size.
- In a mixing bowl, whisk together the buttermilk and hot sauce until fully combined.
- In a separate bowl, combine all-purpose flour, coarse sea salt, black pepper, paprika, and onion powder. Whisk together until evenly mixed.
- In another bowl, pour in the panko breadcrumbs.
- Fill a Dutch oven with vegetable oil for frying and heat over medium heat until it reaches about 350 degrees F.
Breading and Frying
- Dip each chicken piece into the flour mixture, then into the buttermilk mixture, and finally coat with panko breadcrumbs.
- Carefully place the coated chicken pieces into the hot oil, frying in small batches for about 2 to 3 minutes or until golden brown.
- Once fried, remove the Popcorn Chicken and place them on paper towels to drain excess oil.
Notes
For an oven-baked version, bake at 400 degrees F. Alternatively, use an air fryer for a healthier option. Ensure to marinate for adequate time for better flavor.