Description
Make crispy, juicy popcorn chicken at home in minutes! This easy, golden-fried recipe delivers crunchy perfection and ultimate comfort in every bite.
Ingredients
– 500 g (1 lb) boneless chicken breast or thighs, cut into 1-inch cubes
– 1 cup buttermilk (or 1 cup milk + 1 Tbsp lemon juice)
– 1 tsp salt
– ½ tsp black pepper
– ½ tsp paprika
– ½ tsp garlic powder
– ½ tsp onion powder
For Coating:
– 1 cup all-purpose flour
– ½ cup cornstarch
– 1 tsp salt
– 1 tsp paprika
– ½ tsp black pepper
– ½ tsp chili powder (optional)
For Frying:
– Vegetable oil for deep or shallow frying
Instructions
– Marinate: In a bowl, mix chicken, buttermilk, salt, pepper, and spices. Cover and refrigerate for at least 30 minutes (up to 4 hours).
– Prepare Coating: Combine flour, cornstarch, and seasonings in a large bowl.
– Coat Chicken: Remove from marinade and dredge in the flour mix until fully coated. For extra crunch, double-coat.
– Heat Oil: Heat to 170–180 °C (340–355 °F).
– Fry: Cook chicken in small batches for 3–4 minutes per side until golden and crispy.
– Drain & Serve: Remove and drain on paper towels. Serve hot with your favorite dip.
Notes
– Double-dip for an ultra-crispy texture.
– Thigh meat stays juicier than breast.
– Air-fryer: 190 °C (375 °F) for 10–12 min, flip halfway.
– Baking: 200 °C (400 °F) for 18–20 min, flipping once.
– Store leftovers 3 days max; reheat in oven or air fryer to re-crisp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Comfort Food
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 150g)
- Calories: 385 Calories
- Sugar: 1g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg