Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, diced – You can also use boneless chicken thighs for a juicier texture.
- 1 cup buttermilk – If buttermilk is unavailable, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- 1 teaspoon salt – Enhances the natural flavor of the chicken.
- 1 teaspoon black pepper – Adds a mild heat and depth of flavor.
Coating Ingredients
- 1 ½ cups all-purpose flour – Forms the base of the crispy coating.
- 2 tablespoons cornflour (cornstarch) – Creates a light and crispy texture.
- 1 tablespoon paprika – Gives a mild smokiness and color.
- 1 tablespoon garlic powder – Provides a rich, savory flavor.
- 1 tablespoon onion powder – Adds depth to the seasoning blend.
- ½ teaspoon cayenne pepper – Adjust the heat level to your preference.
- 1 teaspoon salt – Ensures the coating is well-seasoned.
Frying Ingredient
- Vegetable oil – Canola, sunflower, or peanut oil works best for frying due to their high smoke points.
Instructions
1. Prepare the Chicken
Start by cutting the chicken breasts into small, bite-sized pieces. Keep them uniform in size to ensure even cooking. Place the chicken pieces in a bowl, pour the buttermilk over them, and add salt and black pepper. Mix well, ensuring all pieces are coated. Marinate for at least 30 minutes, or for better flavor, refrigerate overnight.
2. Prepare the Coating Mixture
In a separate bowl, combine the all-purpose flour, cornflour, paprika, garlic powder, onion powder, cayenne pepper, and salt. Stir well to distribute the seasoning evenly. This coating will give the chicken its signature crispy texture.
3. Coat the Chicken
Remove the marinated chicken from the buttermilk mixture. One piece at a time, dip it into the seasoned flour mixture, pressing firmly so the coating sticks well. Place the coated chicken on a parchment-lined baking sheet and repeat the process for all pieces. Let the coated chicken rest for 5 minutes before frying. This helps the coating adhere and prevents it from falling off during cooking.
4. Heat the Oil
Pour vegetable oil into a deep fryer or a large heavy-bottomed pot, filling it about halfway. Heat the oil to 350°F (175°C). To check if the oil is ready, drop a small piece of coated chicken into the oil—if it sizzles and rises to the top, the oil is hot enough. If using a thermometer, maintaining the correct temperature is crucial for achieving crispy, golden results.
5. Fry the Chicken
Carefully place a few pieces of coated chicken into the hot oil, making sure not to overcrowd the pot. Fry in small batches to keep the oil temperature consistent. Cook each batch for about 3-5 minutes, stirring occasionally for even cooking. The chicken is done when it turns golden brown and reaches an internal temperature of 165°F (75°C).
6. Drain and Serve
Use a slotted spoon or tongs to transfer the fried popcorn chicken onto a paper towel-lined plate. This will help absorb excess oil and keep the chicken crisp. Allow it to cool slightly before serving.
Notes
How to Tell If the Chicken is Cooked
- Cut one piece in half; it should be completely white inside with no pink.
- Use a meat thermometer to ensure the internal temperature is at least 165°F (75°C).
Troubleshooting Common Issues
- Chicken is too dry: Marinate longer or use chicken thighs instead of breasts for extra juiciness.
- Coating falls off while frying: Let the coated chicken rest before frying, and avoid excessive handling.
- Chicken browns too quickly but is raw inside: The oil is too hot. Reduce the temperature and fry in smaller batches.
Helpful Kitchen Tips
- Prep efficiently: Cut and marinate the chicken ahead of time for a quick cooking process.
- Use a wire rack: Place the fried chicken on a wire rack instead of paper towels to keep it extra crispy.
- Substituting tools: If you don’t have a deep fryer, use a heavy-bottomed pan and a cooking thermometer to regulate the temperature.
- Prep Time: 40 minutes
- Cook Time: 20 minutes