Description
This homemade Popcorn Chicken recipe delivers a crispy, golden bite-sized delight that’s better than KFC! Marinated in buttermilk and coated with a flavorful blend of spices and herbs, these crunchy chicken nuggets are perfect for snacking or serving as a fun appetizer with delicious dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 500g / 1lb chicken breast (skinless boneless, tenderloin or boneless thighs)
- 3/4 cup buttermilk (or yogurt/milk sub as per Note 2)
- 1 1/2 tsp cooking salt / kosher salt
- 1 large egg (~50 – 55g, 2 oz in shell)
Breading Mix
- 1 1/2 cups plain / all-purpose flour
- 1/2 cup corn flour / cornstarch
- 1 tsp cooking salt / kosher salt
- 1/2 tsp celery salt (or 1/4 tsp extra salt as substitute)
- 1 tsp black pepper
- 1 tsp regular paprika (sweet, not hot or smoked)
- 1 tsp dried thyme (crushed)
- 1 tsp dried oregano (crushed)
- 3/4 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp ginger powder
- 1/4 tsp cayenne pepper (optional for slight warmth)
Cooking Oil and Sauce
- 2 1/2 – 3 1/2 cups canola, vegetable, or peanut oil (2.5 cm / 1″ depth)
- 1/2 batch Honey mustard dipping sauce (optional, pictured)
- Ketchup or tomato sauce (optional)
Instructions
- Prepare the Chicken: Cut the chicken into small 1.25 cm (1/2″) cubes for uniform cooking and bite-sized pieces.
- Marinate the Chicken: In a bowl, whisk together the buttermilk, egg, and 1 1/2 tsp salt. Add the chicken cubes, stir to coat thoroughly, then cover and refrigerate for at least 1 hour, up to 24 hours for best flavor and tenderness.
- Prepare Breading Mixture: In a large bowl, mix together all the breading ingredients: flour, corn flour, salt, celery salt, black pepper, paprika, thyme, oregano, onion powder, garlic powder, mustard powder, ginger powder, and optional cayenne pepper.
- Create Crunchy Clumps: Drizzle 3 tablespoons of the marinade into the breading mixture. Use your fingers to rub it in, forming small lumpy bits throughout the flour; these will fry up into crispy, crunchy nuggets.
- Bread the Chicken: Using your left hand, pick up a handful of marinated chicken and scatter it onto the flour mixture. Spoon flour over the chicken and gently toss with a spoon to coat each piece evenly.
- Shake Off Excess Flour: With your right hand, separate the coated chicken pieces and press the clumpy flour onto them. Then shake off excess flour through your fingers and spread the coated chicken on a tray. Repeat for remaining chicken.
- Freshen up the Coating: Just before frying, re-toss the chicken pieces briefly in the residual flour on the tray to ensure the coating is dry and not clumped together.
- Prepare to Fry: Line a tray with paper towels for draining fried chicken. Preheat the oven to 50°C/125°F to keep cooked chicken warm.
- Heat Oil: In a heavy-based saucepan or deep skillet about 20-24 cm (8-9.5″) wide, add oil to a depth of 2.5 cm (1″). Heat over medium-high heat until oil reaches 180°C/350°F.
- Fry the Chicken: Using a spider or scoop, shake off any excess flour from a handful of chicken and carefully lower into the hot oil. Fry for 2 to 2.5 minutes, separating any pieces that stick together midway until golden brown and crispy.
- Drain and Keep Warm: Remove the cooked chicken with a spider and place on the paper towel-lined tray to drain excess oil. Keep the chicken warm in the preheated oven while frying the remaining batches.
- Serve: Serve the popcorn chicken in popcorn boxes for a fun touch alongside honey mustard dipping sauce, ketchup, or your preferred dip.
Notes
- Note 1: You can use skinless boneless chicken breast, tenderloin, or boneless thighs depending on preference.
- Note 2: Buttermilk can be substituted with yogurt thinned with a little milk as a marinade base.
- Note 3: Use cooking salt or kosher salt as indicated for seasoning layers; adjust salt to taste.
- Note 5: Use a heavy-based pot or skillet to maintain temperature for safe frying and even cooking.
- Note 6: Keeping the coating dry before frying ensures crispiness and prevents clumping during cooking.
- Note 7: Use a thermometer to monitor oil temperature for perfect frying at 180°C/350°F.
- Note 8: Use an oil spider for safety and ease when lowering and removing chicken from hot oil; oil can be reused if strained and stored properly.
