Description
Crispy, tender homemade popcorn chicken bites marinated in buttermilk and seasoned with a blend of spices, then deep-fried to golden perfection. Perfect as a snack, appetizer, or meal accompaniment.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
Breading
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 eggs
For Frying
- 2 cups vegetable oil (for frying)
Instructions
- Prepare Marinade: In a bowl, combine the buttermilk with half of the salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if using. Add the bite-sized chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour to tenderize and flavor the chicken.
- Prepare Breading Mixture: In a shallow dish, whisk together the all-purpose flour, baking powder, and the remaining salt and spices not added in the marinade. This mixture will create the crispy coating for the chicken.
- Beat Eggs: In another bowl, beat the eggs thoroughly to use as the binding agent between the wet chicken and dry flour mixture.
- Heat Oil: Pour the vegetable oil into a deep frying pan or Dutch oven, heating it over medium-high heat to reach around 350°F (175°C), suitable for deep frying.
- Bread the Chicken: Remove the chicken pieces from the marinade one at a time, dip them into the beaten eggs, and then dredge thoroughly in the seasoned flour mixture. Ensure each piece is evenly coated for maximum crispiness.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for about 3-5 minutes per batch, turning occasionally, until the chicken is golden brown and cooked through internally.
- Drain and Serve: Use tongs or a slotted spoon to remove the chicken from the oil. Place on a wire rack set over a baking sheet to drain excess oil and keep the chicken crispy. Allow to cool slightly before serving.
Notes
- Marinating the chicken in buttermilk tenderizes the meat and improves the flavor.
- Ensure the oil temperature remains consistent for even frying and to avoid greasy chicken.
- Adjust cayenne pepper amount to control the heat level of the chicken.
- Use a wire rack for draining instead of paper towels to keep the coating crisp.
- Serve with dipping sauces like ranch, honey mustard, or spicy mayo for extra flavor.
Keywords: popcorn chicken, homemade popcorn chicken, crispy chicken bites, fried chicken, chicken appetizer, kid-friendly snack