Description
Crispy and flavorful Popcorn Chicken made with tender chicken breast pieces marinated in buttermilk and spices, coated with a seasoned flour mixture, and shallow fried to golden perfection. A perfect appetizer or snack that’s easy to prepare and loved by all.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breast or tenderloin, cut into small cubes
- 180ml (3/4 cup) buttermilk
- 1 egg
- 1 tsp salt (for marinade)
Flour Coating
- 1 ½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional for spice)
- Pinch of salt (for flour mixture)
For Frying
- Vegetable oil for frying (enough for shallow frying)
Instructions
- Marinate the Chicken: Combine buttermilk, egg, and salt in a bowl. Add the chicken cubes, coat them evenly, and let them marinate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Flour Coating: In a shallow dish, thoroughly mix the all-purpose flour with garlic powder, paprika, dried oregano, cayenne pepper (if using), and a pinch of salt to evenly distribute spices.
- Coat the Chicken: Remove each piece of chicken from the marinade, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture until well coated on all sides.
- Shallow Fry the Chicken: Heat a shallow layer of vegetable oil in a pan over medium-high heat. Fry the coated chicken pieces for about 2 minutes each side, turning occasionally, until they become golden brown and crispy on the outside and cooked through.
- Drain and Serve: Remove the cooked chicken pieces from the oil, place them on paper towels to drain excess oil, and serve hot with your favorite dipping sauces for a delicious snack or appetizer.
Notes
- For extra heat, increase cayenne pepper quantity or add a pinch of chili powder.
- Ensure oil is hot enough before frying to avoid greasy chicken; test with a small piece first.
- You can double coat by dipping the chicken back into the marinade and then flour again for an extra crispy crust.
- Leftover popcorn chicken can be reheated in an oven or air fryer to retain crispiness.
- Using chicken tenderloins or breast both work well—tenderloins tend to be more tender and cook slightly faster.
