Popcorn Chicken
Buttermilk marinated chicken cubes coated in seasoned flour and fried until golden, crunchy, and cooked through.
Equipment
- Deep heavy pot
- Frying thermometer
- Wire rack
- Shallow dish
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breast or thighs cut into 1 inch cubes
- 1 cup buttermilk
- 1 tbsp hot sauce optional
- 1 cup all purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 3 cup vegetable oil for frying
Instructions
Cooking
- Soak. Marinate the chicken in the buttermilk and hot sauce for 30 minutes.
- Season. Whisk the flour with the spices, salt, and pepper.
- Heat. Heat the oil to 350 degrees F.
- Coat. Drain the chicken and toss it in the seasoned flour.
- Fry. Fry in batches for 3 to 4 minutes until the center reaches 165 degrees F, then drain.
Notes
Substitutions: A mix of milk and lemon juice replaces buttermilk, and the bites can be air fried at 400 degrees F.
Tips: Keep the oil at 350 degrees F and fry in small batches so the coating stays crisp.
Storage: Refrigerate leftovers for up to 3 days and reheat in an oven or air fryer.
Nutrition is calculated for 1 of 4 servings and is an estimate.