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Homemade Popcorn Chicken Recipe

Homemade Popcorn Chicken Recipe
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This homemade popcorn chicken recipe features tender, bite-sized chicken pieces coated in a crispy, flavorful crust. Ready in under 30 minutes, it offers the perfect crunch outside with juicy chicken inside, customizable spices, and a kid-friendly appeal. Ideal as a snack, appetizer, or main dish for any occasion.

Ingredients

Scale

Main Ingredients

  • 1 lb boneless chicken breast, cut into 1 to 1.5 inch pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup breadcrumbs or panko
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Optional: 1/4 tsp cayenne pepper (for spicy kick)
  • Vegetable oil for frying (enough to submerge chicken halfway)

Instructions

  1. Prepare the Chicken: Cut the boneless chicken breast into bite-sized pieces, about 1 to 1.5 inches each. Place the pieces in a bowl with buttermilk and let them soak for 15-20 minutes to tenderize and add moisture.
  2. Mix the Dry Ingredients: In a shallow dish, combine all-purpose flour, cornstarch, breadcrumbs, salt, black pepper, garlic powder, paprika, and optional cayenne pepper if using. This dry mix creates the crunchy exterior.
  3. Coat the Chicken: Remove the chicken pieces from the buttermilk, letting excess drip off, then dredge each piece thoroughly in the seasoned flour mixture. For extra crunch, dip back into the buttermilk quickly and repeat the flour coating.
  4. Heat the Oil: Heat vegetable oil in a deep skillet or fryer to around 350°F (175°C). Make sure there’s enough oil to submerge the chicken pieces halfway or fully, depending on your frying setup.
  5. Fry Until Golden and Crisp: Carefully place the coated chicken pieces in the hot oil, frying in batches to avoid crowding. Cook for about 3-4 minutes per batch until they’re golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  6. Serve Warm: Enjoy your homemade popcorn chicken immediately for the best crunch and flavor.

Notes

  • Cut chicken into uniform pieces for even cooking.
  • Let coated chicken rest for 10 minutes before frying to help batter stick better.
  • Maintain oil temperature near 350°F to avoid greasy chicken.
  • Fry in small batches to prevent overcrowding and keep oil temperature steady.
  • Use panko breadcrumbs for an extra crunchy texture.

Nutrition

Keywords: popcorn chicken, crispy chicken nuggets, homemade chicken bites, appetizer, snack, fried chicken, kid-friendly

Find it online: https://marycorner.com/homemade-popcorn-chicken-recipe/