Homemade Popcorn Chicken
Ingredients
For the Chicken:
- 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
For the Breading:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon baking powder
For Frying:
- Vegetable oil (for frying)
Optional Dipping Sauces:
- Ketchup
- Ranch dressing
- Honey mustard
- Barbecue sauce
Instructions
- Marinate the Chicken:
- In a large bowl, combine the chicken pieces, buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to ensure the chicken is evenly coated.
- Cover and refrigerate for at least 1 hour, or overnight for best results.
- Prepare the Breading:
- In a shallow dish, combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and baking powder. Mix well.
- Bread the Chicken:
- Remove the marinated chicken from the refrigerator. Working in batches, dredge the chicken pieces in the flour mixture, pressing gently to adhere the breading. Shake off any excess.
- Fry the Chicken:
- In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Carefully add the breaded chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown and cooked through, about 3-4 minutes per batch.
- Use a slotted spoon to remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil.
- Serve:
- Serve the homemade popcorn chicken hot with your favorite dipping sauces.
Enjoy your delicious Homemade Popcorn Chicken! These bite-sized pieces are perfect for snacking, appetizers, or even as a main course.