Introduction
Crunchy, golden, and full of flavor—this homemade popcorn chicken is a fun and delicious snack or meal. Perfect for dipping in your favorite sauces, it’s crispy on the outside and tender on the inside, all made from scratch with simple ingredients.
Ingredients
For the Chicken:
500 g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 cup buttermilk (or 1 cup milk + 1 Tbsp lemon juice)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika (optional)
For the Coating:
1 cup all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika (optional)
Oil for frying
How to Make
Marinate the Chicken:
In a bowl, mix chicken pieces with buttermilk, salt, black pepper, garlic powder, and paprika.
Cover and refrigerate for at least 1 hour (or overnight for best flavor).
Prepare the Coating:
In a separate bowl, combine flour, salt, black pepper, and paprika.
Coat the Chicken:
Remove chicken from marinade and dredge each piece in the flour mixture until fully coated.
Fry the Chicken:
Heat oil in a deep pan or skillet over medium-high heat.
Fry chicken in batches until golden brown and cooked through (about 4–5 minutes per batch).
Drain on paper towels to remove excess oil.
Serving and Storage Tips
Serve hot with dipping sauces like ketchup, honey mustard, or spicy mayo.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Variations
Baked Version: Toss coated chicken with a little oil and bake at 200°C (400°F) for 15–20 minutes, flipping halfway.
Spicy Popcorn Chicken: Add cayenne pepper or chili powder to the marinade for a kick.
Herb-Infused: Add dried herbs like thyme or oregano to the flour mixture for extra flavor.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs are juicier and add more flavor.
Q: How do I make it extra crispy?
A: Double-dip the chicken—first in the flour, then back in the marinade, and again in flour before frying.
Q: Can I air fry the popcorn chicken?
A: Absolutely! Air fry at 200°C (400°F) for 10–12 minutes, shaking halfway.
