Description
Crispy, bite-sized popcorn chicken pieces marinated in buttermilk and hot sauce, coated in a seasoned flour and cornstarch mixture, then fried to golden perfection. Perfect as a snack or main course, served hot with your favorite dipping sauces.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For Frying
- Vegetable oil, sufficient for frying (about 2 inches deep)
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces and stir well to coat completely. Cover and refrigerate for at least 30 minutes or up to overnight to tenderize and infuse flavor.
- Prepare the Coating: In another bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper, ensuring the spices are evenly distributed.
- Coat the Chicken: Remove the chicken pieces from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently so the coating adheres well.
- Heat the Oil: Pour vegetable oil into a deep skillet or pot to about 2 inches depth. Heat the oil to 350°F (175°C), using a thermometer to maintain temperature.
- Fry the Chicken: Fry the chicken pieces in batches to avoid overcrowding, cooking each batch for 3 to 4 minutes until golden brown and fully cooked inside. Turn the pieces as needed to ensure even frying.
- Drain and Serve: Use a slotted spoon to transfer the cooked chicken to a paper towel–lined plate to drain excess oil. Serve hot with your favorite dipping sauces.
Notes
- For an extra crunchy texture, double-dip the chicken by coating it again in buttermilk and flour mixture before frying.
- To make a lighter version, consider baking or air-frying the chicken, but note that the texture and crispiness may vary compared to deep-frying.
