Description
Crispy, golden, and tender homemade popcorn chicken made from bite-sized pieces of marinated chicken breasts, double-coated in a seasoned flour and egg batter, then deep-fried to perfection. Perfect as a snack or main course, served hot with your favorite dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Coating
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 large eggs
- 2 tablespoons water
For Frying
- Vegetable oil, for frying
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk, salt, black pepper, garlic powder, and paprika. Mix thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 1 hour or overnight for deeper flavor and tenderness.
- Prepare the Coatings: In a shallow dish, whisk together the all-purpose flour and cornstarch until combined. In a separate bowl, beat the eggs and water together to create the egg wash.
- Coat the Chicken: Remove the chicken pieces from the marinade, allowing any excess buttermilk to drip off. Dip each piece first into the flour mixture, then into the egg wash, and back into the flour mixture, pressing gently to ensure a thorough and even coating for maximum crispiness.
- Heat the Oil: Pour vegetable oil into a large pot or deep skillet to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain the temperature for consistent frying.
- Fry the Chicken: Carefully add the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 3 to 4 minutes or until the exterior is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
- Drain and Serve: Remove the fried chicken pieces using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot with your choice of dipping sauces.
Notes
- For an extra crunchy texture, double-dip the chicken by repeating the flour and egg coating steps.
- To make a lighter version, bake or air fry the chicken instead of deep frying; adjust cooking time and temperature accordingly.
- Ensure the oil temperature remains steady to prevent greasy or undercooked chicken.
