Description
There’s something undeniably satisfying about biting into a piece of crispy, golden popcorn chicken. That perfect crunch on the outside, followed by juicy, flavorful chicken inside, makes it a favorite snack for all ages. Whether you’re preparing it for a family movie night, game day, or just craving a fast-food-style treat at home, this homemade version will quickly become your go-to recipe!
Unlike store-bought or fast-food versions, making popcorn chicken at home allows you to control the ingredients, ensuring a healthier and tastier alternative. Plus, it’s surprisingly easy to make! With a simple marinade, a crunchy double coating, and a quick fry (or air-fry option), you’ll have restaurant-quality popcorn chicken right in your own kitchen.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional for spice)
- 1 egg
- 2 tablespoons water
- 2 cups oil (for frying)
Instructions
Step 1: Marinate the Chicken
Start by cutting the chicken breasts into small, bite-sized pieces. This helps them cook evenly and quickly. In a bowl, combine the chicken pieces with buttermilk, making sure they are well coated. Let the chicken marinate for at least 20-30 minutes. If you have extra time, letting it sit for an hour or even overnight in the refrigerator enhances the tenderness and flavor even more!
Step 2: Prepare the Coating
While the chicken marinates, mix together the dry ingredients. In a bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). This flour mixture will be the key to achieving that crispy, golden crust.
Step 3: Make the Egg Wash
In a separate bowl, beat one egg with two tablespoons of water. This egg mixture helps the coating stick to the chicken, ensuring an extra crispy texture.
Step 4: Coat the Chicken
Now, it’s time to bread the chicken for that perfect crunch!
- Remove the marinated chicken pieces from the buttermilk, letting the excess drip off.
- Coat each piece in the seasoned flour mixture.
- Dip the floured chicken into the egg wash.
- Return the chicken to the flour mixture for a second coating. This double-coating technique creates a thicker, crunchier crust.
Step 5: Fry Until Golden and Crispy
Heat oil in a deep pan or skillet over medium heat. The oil should be around 350°F (175°C) for the best results. If you don’t have a thermometer, drop a small piece of flour into the oil—if it sizzles immediately, it’s ready!
Fry the chicken in small batches, ensuring the pan isn’t overcrowded. Cook for about 3-4 minutes per batch, turning occasionally, until the pieces are golden brown and crispy. Use a slotted spoon to remove the chicken and place them on a paper towel-lined plate to drain excess oil.
Step 6: Serve and Enjoy!
Your homemade popcorn chicken is now ready to be enjoyed! Serve hot with your favorite dipping sauces such as:
- Honey mustard
- Ranch
- Spicy mayo
- Barbecue sauce
- Sweet chili sauce
Pair it with a side of fries, coleslaw, or a fresh salad for a complete meal!
Notes
- For extra crispiness, let the coated chicken rest for about 5-10 minutes before frying. This helps the breading adhere better.
- Avoid overcrowding the pan when frying—cook in batches for the best results. Overcrowding lowers the oil temperature, making the chicken less crispy.
- For an even coating, press the flour mixture firmly onto the chicken pieces before frying.
- If using an air fryer, spray the chicken lightly with oil to help achieve a crispy, golden finish.
- Customize the seasoning by adding a pinch of dried herbs, chili powder, or even a bit of lemon zest for a unique flavor twist!