Popcorn Chicken consists of bite-sized pieces of chicken that are seasoned, breaded, and fried to crispy perfection. These crunchy, juicy morsels are perfect as a snack, appetizer, or main dish and pair wonderfully with your favorite dipping sauces.
1 1/2poundsboneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1cupbuttermilk
1teaspoongarlic powder
1teaspoononion powder
1teaspoonpaprika
1teaspoonsalt
1/2teaspoonblack pepper
1cupall-purpose flour
1/2cupcornstarch
1teaspoongarlic powder
1teaspoonpaprika
1/2teaspoonsalt
1/2teaspoonblack pepper
2inchesvegetable oil or canola oil for frying
1cupdipping sauces of choice (ranch, honey mustard, BBQ sauce, etc.)
Instructions
In a bowl, combine the chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Mix well and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
In a separate bowl, mix together flour, cornstarch, garlic powder, paprika, salt, and pepper.
Remove the chicken from the buttermilk, allowing excess to drip off. Toss the chicken pieces in the flour mixture until well coated. For extra crunch, dip back into buttermilk and re-coat in flour.
Pour about 2 inches of oil into a large skillet or pot. Heat to 350°F (175°C).
Fry chicken in batches for 4-5 minutes or until golden brown and cooked through. Avoid overcrowding the pan.
Transfer to a plate lined with paper towels to drain excess oil.
Optionally, garnish with fresh parsley or Parmesan cheese. Serve hot with your favorite dipping sauces.