Description
Learn how to make the ultimate crispy restaurant-style popcorn chicken at home with this delicious recipe. Perfectly seasoned and fried to golden perfection, these bite-sized chicken pieces are sure to be a hit with family and friends.
Ingredients
Scale
Chicken:
- 1 ½ pounds boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
Marinade:
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Seasoned Flour Mixture:
- 1 ½ cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
For Frying:
- vegetable oil
Instructions
- Marinate the Chicken: Combine chicken pieces with buttermilk and hot sauce. Refrigerate for 30 minutes to 4 hours.
- Prepare the Flour Mixture: Mix flour, cornstarch, salt, pepper, garlic powder, paprika, onion powder, and cayenne pepper.
- Fry the Chicken: Heat oil to 350°F, dredge chicken in flour, and fry in batches until golden brown.
- Serve: Drain fried chicken on paper towels and serve hot with dipping sauces.
Notes
- For extra crunch, double dredge the chicken before frying.
- You can bake or air-fry the chicken for a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 1g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg
