Popcorn Chicken

This golden crispy snack is a must-have for any party.

Yields:

8 – 10 serving(s)

Preparation Time:

15 minutes

Total Time:

45 minutes

Popcorn chicken has become a favourite of American children and adults alike, so you can’t stop eating these crispy, delicious bites once you start! The fast food chain Kentucky Fried Chicken made them famous, but you can make them at home, too. You can make them as a weeknight meal or finger food (mix them with buffalo sauce and butter). You can also use them as leftovers by heating orange chicken sauce and serving it over green salads, waffles or mashed potatoes. Make plenty! They will sell out fast!

What is in popcorn chicken?

Popcorn chicken is made from small pieces of chicken that are first soaked with a mixture consisting of buttermilk and egg, then the meat is seasoned and tamed by soaking it in sour cream, hot sauce and salt. The chicken is then tossed with seasoned cornstarch and flour before being dropped into hot oil to be fried until golden and crispy.

How long should you leave chicken in buttermilk mixture before removing it?

The buttermilk mixture takes no time to tenderize and flavour the chicken since it is already cut into bite-sized pieces. You can marinate the chicken while mixing the dry ingredients or heating the oil if you are pressed for timing, so you can prepare the buttermilk and chicken mixture up to eight hours in advance. The longer the mixture sits the better it will taste, but do not exceed 8 hours as it may affect the texture.

What part of a chicken is popcorn Chicken?

Many fast food chains use white breast meat in small pieces, so this recipe calls for tender, boneless, skinless breast meat. However, if you prefer dark meat, you can substitute the same amount with boneless, skinless chicken thighs.

What is the best oil to use for popcorn chicken?

For popcorn chicken, choose a neutral oil that has a high smoking point. Canola and vegetables are excellent oils for frying.

What is popcorn chicken?

Not quite! Nuggets of chicken are usually made by breading and deep-frying ground chicken. Popcorn chicken, which is made of sliced meat instead of ground chicken, is a smaller version.

Can popcorn chickens be prepared in advance?

This recipe will make enough chicken for you to freeze or double it and save for later! Spread the chicken pieces evenly on a baking tray. After freezing them for an hour, transfer them into a zip-top freezer bag. You can also heat them in an oven at 375 degrees or air fryer for 10-15 minutes when you are hungry.

Ingredients

• Buttermilk, 1/2 cup
• 1 large egg
• 1 Tbsp. hot sauce
• 1 tsp. Kosher salt plus more for sprinkles
• 3 lb. Boneless, skinless chicken breasts cut into pieces of 1/2 inch
• 1 3/4 c. all-purpose flour
• 1/4 c. cornstarch
• 2 Tbsp. 2 Tbsp.
• 1 tsp. mustard powder
• 1 tsp. Ground black pepper
• 1 tsp. Ground thyme
• Fry with vegetable oil.

Directions

• 1
• In a large mixing bowl, whisk the buttermilk with the egg, hot sauce and kosher sea salt. Fold the chicken into the buttermilk mixture. Combine the flour, cornstarch and other ingredients in a large Zip-Top bag.
• 2
• Add vegetable oil to a large pot, Dutch oven or pan until the depth is about 1 1/2 inches. Heat on medium until a deep frying thermometer reads 400.
• 3
• Allow the excess buttermilk to drip from the mixture. Remove the other half of the chicken. Add the chicken all at once to the flour mix. Shake the bag to ensure that the chicken is evenly coated. Shake off any excess and remove the chicken, then place the chicken coated on a sheet tray. Repeat the process with the other half of the chicken.
• 4
• Using a slotted or spidered spoon, spread the pieces apart. Separate pieces if necessary. Fry until golden brown for 3 to 4 minutes, stirring occasionally. Place the chicken on a tray lined with paper towels and sprinkle salt if desired. Repeat the process with the rest of your chicken. Serve immediately.
• 5
• Instructions for freezing: Allow the fried chicken to cool completely before transferring it onto a sheet tray. The popcorn chicken should be frozen for an hour before the pieces are transferred to a bag, then heat the air fryer or oven to 375 degrees. Air fry or bake the chicken until it is hot for 10 to 15 min.

You can substitute boneless skinless chicken legs for the breasts if you prefer darker meat.