Description
Crispy, tender homemade popcorn chicken that’s better than takeout! These bite-sized pieces of chicken are marinated in buttermilk, coated in seasoned flour, and fried until golden brown. Perfect for snacking or as a main dish.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
Instructions
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and marinate for at least 2 hours or overnight in the refrigerator.
- In a shallow dish, mix flour, garlic powder, onion powder, paprika, black pepper, salt, and cayenne pepper.
- Remove chicken pieces from buttermilk, letting excess drip off.
- Dredge each piece in the seasoned flour mixture, shaking off excess.
- Heat oil in a large, deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken pieces in batches for 3-4 minutes or until golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with your favorite dipping sauce.
Notes
- Keep oil temperature consistent for even cooking
- Don’t overcrowd the pan when frying
- Double-coating the chicken pieces creates an extra crispy exterior
- Store leftovers in an airtight container for up to 3 days
- Reheat in a 375°F oven for 5-7 minutes to maintain crispiness
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 385
- Sugar: 1g
- Sodium: 625mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Protein: 32g
- Cholesterol: 85mg
