Homemade Crunchy Popcorn Chicken Recipe

Indulge in the crunch of Homemade Popcorn Chicken, seasoned with spices and buttermilk for a crispy, delightful treat.

Homemade Popcorn Chicken Recipe

This KFC-inspired treat is perfect for those craving crunch and flavor in one delicious bite. Coated in a perfectly seasoned crust and fried to golden perfection, these little bites are more than just a convenience but a homemade delight. Whether it’s for a playful lunch or a festive appetizer, these chicken pieces, marinated in buttermilk and seasoned with a mix of spices, are guaranteed to be a hit!

Ingredients

  • 3 lbs boneless, skinless chicken breast, cut into bite sized pieces
  • ¾ cup buttermilk
  • 1 tsp smoked paprika
  • 1 ½ cups all-purpose flour
  • ½ tbsp cornstarch
  • ⅛ tsp pepper
  • 1 tsp salt
  • 1 tsp garlic powder
  • Pinch of cayenne pepper (optional)
  • ½ cup all-purpose flour, set aside
  • Canola oil, for frying (use enough so the chicken pieces will be swimming!)

Instructions

Prep the Chicken

  • In a mixing bowl, soak the chicken pieces in the buttermilk for at least 30 minutes. For best results, I like to soak the chicken overnight in the fridge (but it’s not absolutely necessary).
  • In a large mixing bowl, combine 1 ½ cups of flour with cornstarch, paprika, pepper, salt, garlic powder and cayenne pepper. Make sure everything is combined well – I like to use a whisk for this.
  • Take the chicken, a couple pieces at a time and drop them into the flour mixture. Make sure that you give each piece a little squeeze to pack the flour mixture onto the chicken. Do this with each piece of chicken until they are coated.
  • Place the chicken back into the fridge to chill while heating up your oil for frying.

Cook The Popcorn Chicken

  • Before frying, make sure your deep fryer oil (or large pot of oil in the stove) has reached 375°F.
  • Take the chicken out of the fridge. You’ll notice that a lot of the flour mixture has been absorbed by the buttermilk on the chicken – this is exactly what you want to happen. Take each piece of chicken and dredge them in the reserved flour for a final coat before frying.
  • Roll the chicken pieces between the palms of your hands to form them into their “popcorn” shape.
  • Drop about 10 – 15 little chicken pieces in the fryer to cook. Try not to overcrowd them so they cook evenly and become nice and crisp.
  • Allow the popcorn chicken to cook for about 7 minutes, or until golden. Use a slotted spoon or similar tool to turn them a few times during cooking, if necessary. The pieces will be golden when ready.
  • Once the popcorn chicken has finished cooking remove them from the oil using a mesh basket or strainer and lay them onto the wire rack over a baking sheet to drain. This is important to maintain the crispness of the popcorn chicken.

IMPORTANT: DO NOT lay the popcorn chicken on a paper towel as this will make them greasy and lose their crispness. While frying the remaining chicken, you can keep the finished pieces in the oven to warm (at 200°F) while on the wire rack.

  • Continue frying batches of chicken until all have been cooked and set on the rack to drain.
  • Serve immediately along with fries, onion rings or any of your other favorite foods!

Serving Suggestions:

  • Honey Mustard Dipping Sauce
  • Sweet Potato Fries
  • Coleslaw
  • Macaroni and Cheese
  • Garlic Parmesan Zucchini Fries

Tips and Tricks

  • Soak the chicken pieces in buttermilk for at least 30 minutes, or overnight if possible, to enhance tenderness and flavor.
  • The combination of all-purpose flour, cornstarch, and spices not only adds flavor but also ensures a crispy exterior. Make sure each piece is well-coated.
  • Keep the oil at a consistent temperature, around 350°F, to ensure even cooking and prevent the chicken from absorbing too much oil.

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