Description
A quick and easy Homemade Popcorn Chicken recipe featuring bite-sized tender chicken pieces coated in a perfectly seasoned, crunchy crust. This snack is crispy, flavorful, customizable, and kid-friendly, made with simple pantry ingredients and ready in under 30 minutes. Perfect as an appetizer or a fun meal enjoyed by all ages.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
- 1 cup buttermilk (or homemade buttermilk substitute: 1 cup milk + 1 tbsp lemon juice or vinegar)
Coating
- 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1/2 cup cornstarch
- 1 tsp baking powder (optional)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Cooking Oil
- Vegetable oil or canola oil, for frying (enough for deep frying, about 2-3 cups)
Instructions
- Prepare the Chicken: Cut the boneless chicken into small, bite-sized pieces for easy frying and eating. Pat them dry with paper towels to remove excess moisture, which helps the coating stick better.
- Marinate in Buttermilk: Place the chicken pieces in a bowl and cover them with buttermilk. Let them soak for at least 15 minutes, or longer if you have time, to tenderize and flavor the chicken deeply.
- Mix Coating Ingredients: In a separate shallow dish, combine all-purpose flour (or gluten-free flour blend), cornstarch, baking powder (if using), paprika, garlic powder, salt, and pepper. Mix well to create an even seasoning distribution.
- Coat the Chicken: Remove the chicken from the buttermilk one piece at a time, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to make sure it sticks evenly.
- Fry to Golden Perfection: Heat your cooking oil in a deep pan or fryer to 350°F (175°C). Carefully add coated chicken pieces in batches, frying them until golden brown and crispy, usually about 3-4 minutes. Transfer the cooked chicken to a wire rack or paper towels to drain excess oil.
Notes
- Chicken Size Matters: Uniform pieces cook evenly and prevent undercooked or overcooked bites.
- Oil Temperature: Maintain steady frying temperature to ensure crispiness without greasiness.
- Double Dredging: For extra crunch, dip coated pieces back in buttermilk and then flour again before frying.
- Don’t Crowd the Pan: Fry in small batches to keep oil hot and avoid soggy chicken.
- Rest After Frying: Place chicken on a wire rack instead of paper towels for better airflow and crisp texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: popcorn chicken, homemade chicken nuggets, crispy chicken, finger food, easy appetizer, kid-friendly snack
