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To make popcorn chicken, gather these simple ingredients: - 1 lb (450g) boneless chicken breast, cut into bite-sized pieces - 1 cup buttermilk - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon kosher salt - ½ teaspoon freshly ground black pepper - 1 cup all-purpose flour - ½ cup cornmeal - 1 teaspoon baking powder - ½ teaspoon cayenne pepper (optional for an extra kick) - Oil for frying (vegetable or canola preferred) If you want to mix it up, consider these swaps: - Use chicken thighs for a juicier bite. - Swap buttermilk with yogurt for a tangy flavor. - Try different spices like chili powder or oregano for unique tastes. - For a gluten-free option, use almond flour in place of all-purpose flour. This popcorn chicken is a tasty treat, but it’s good to know its nutrition. Each serving (about 4 pieces) has roughly: - Calories: 300 - Protein: 25g - Fat: 15g - Carbohydrates: 20g - Fiber: 1g This recipe provides a good protein source. Enjoy it as a snack or a meal. You can find the full recipe above to help you prepare this delightful dish! To make the marinade, start with a large bowl. Pour in 1 cup of buttermilk. Add 1 teaspoon of smoked paprika, garlic powder, onion powder, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. If you like heat, toss in ½ teaspoon of cayenne pepper. Whisk these until smooth. This mix adds flavor and moisture to your chicken. Now, take your 1 pound of chicken breast. Cut it into bite-sized pieces. Place the chicken in the buttermilk mixture. Make sure each piece is fully coated. Cover the bowl with plastic wrap or a lid. Refrigerate for at least 1 hour. If you can, let it sit overnight for deeper flavor. After marinating, it’s time to fry. In a medium bowl, mix 1 cup of flour, ½ cup of cornmeal, and 1 teaspoon of baking powder. Take the chicken out of the marinade, letting excess drip off. Dredge each piece in the flour-cornmeal mix until well coated. Heat oil in a skillet over medium heat. Aim for 350°F (175°C). Make sure the oil is deep enough to submerge the chicken pieces. Carefully add the chicken in batches to avoid overcrowding. Fry for about 4-5 minutes on each side. Look for a golden brown color and check the internal temp of 165°F (74°C). Once cooked, use a slotted spoon to move the chicken to a plate lined with paper towels. This helps drain excess oil. Serve your crispy popcorn chicken hot, with your choice of dipping sauces. Enjoy the delightful crunch! To get the best crispiness, focus on the oil temperature. Heat your oil to about 350°F (175°C). Use a thermometer to check this. If the oil is too hot, the chicken burns. If it's too cool, the chicken gets soggy. Fry in small batches. This helps keep the oil hot, ensuring even cooking. One common mistake is skipping the marinating step. Marinating adds flavor and moisture. Always let the chicken soak in the buttermilk mixture for at least one hour. Another mistake is overcrowding the pan. This lowers the oil temperature and leads to uneven frying. For frying, use a deep skillet or a heavy pot. A cast-iron skillet works great for even heat. Use a slotted spoon to remove the chicken. It allows excess oil to drip off easily. A thermometer is a must-have for checking oil temperature. You’ll find these tools essential for making perfect popcorn chicken. For the full recipe, check out the earlier section. {{image_4}} If you love heat, try adding spices to your popcorn chicken. You can use cayenne pepper in the marinade. This adds a nice kick. For more spice, mix in chili powder or hot sauce. Both options work well! Another fun idea is to toss the fried chicken in a spicy sauce. A mixture of hot sauce and melted butter makes a great coating. You can make popcorn chicken gluten-free with a few swaps. Instead of regular flour, use gluten-free flour or almond flour. Cornmeal is usually gluten-free, so keep that. Check the label to be sure! For the buttermilk, use a dairy-free option like almond milk mixed with vinegar. This way, everyone can enjoy popcorn chicken! Dipping sauces make popcorn chicken even better. Try honey mustard for a sweet touch. Ranch dressing is a classic choice, too. For something zesty, mix ketchup with sriracha. If you want something fresh, try a yogurt-based sauce with herbs like dill and parsley. Each sauce adds a unique taste to your bites. You can find more ideas in the Full Recipe. To keep your popcorn chicken fresh, store it in an airtight container. Let it cool completely before placing it inside. If you skip this step, steam can build up and make it soggy. Keep it in the fridge for up to three days. If you have leftovers, they are still tasty, but the crispiness may fade. When you're ready to enjoy your popcorn chicken again, you can reheat it easily. The best way is to use an oven. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for about 10 to 15 minutes. This method helps regain some of that crispiness. You can also use an air fryer for similar results, cooking it for about 5 to 7 minutes. If you want to save your popcorn chicken for later, freezing is a great option. Before freezing, make sure it's completely cool. Arrange the chicken on a baking sheet in a single layer. Freeze for about two hours until firm. Then transfer the pieces to a freezer bag. This method prevents them from sticking together. You can freeze them for up to three months. When you’re ready to eat, just reheat from frozen, adding a few extra minutes to your cooking time. Enjoy your delicious bites anytime! Popcorn chicken is a fun, bite-sized treat made from chicken breast. You cut the chicken into small pieces, coat them, and fry until golden. The name comes from its small size, resembling popcorn. This dish is popular for its crunchy texture and juicy center. People love it as a snack or a meal. You can enjoy it with dipping sauces like ranch or honey mustard. This makes it a hit at parties and gatherings. Yes, you can bake popcorn chicken! Baking is a healthier option. To do this, preheat your oven to 400°F (200°C). After coating the chicken, place them on a baking sheet lined with parchment paper. Spray the chicken lightly with cooking oil to help them crisp up. Bake for about 20-25 minutes, flipping halfway through. Check that the chicken is cooked through and golden. Baking gives you a tasty result with less oil. Get creative with your popcorn chicken serving! Here are some fun ideas: - Create a platter: Serve with various dipping sauces. - Make sliders: Place pieces in small buns with lettuce and sauce. - Add to salads: Toss in a salad for a crunchy topping. - Serve in a cone: Use paper cones for a fun street food vibe. - Pair with sides: Try with fries or coleslaw for a full meal. These ideas will impress your guests and make the dish even more enjoyable. For the complete recipe, check out the Full Recipe section! This blog post covered all you need to make great popcorn chicken. We explored key ingredients, marinade steps, and frying techniques. I shared tips to ensure perfect crispiness and avoided common mistakes. You learned about variations, storage methods, and answers to key questions. Popcorn chicken is a fun dish that can fit any taste. Enjoy creating your version today!

Popcorn Chicken

Indulge in a delicious homemade treat with this crispy popcorn chicken recipe! Perfectly seasoned and easy to make, this delightful dish will become a family favorite. With tender chicken coated in a flavorful buttermilk batter and fried to golden perfection, it's ideal for parties or a cozy dinner. Easy and fun to enjoy with your favorite dipping sauces, click through to explore this crispy popcorn chicken delight and get cooking today!
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Ingredients
  

1 lb (450g) boneless chicken breast, cut into bite-sized pieces

1 cup buttermilk

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 cup all-purpose flour

½ cup cornmeal

1 teaspoon baking powder

½ teaspoon cayenne pepper (optional for an extra kick)

Oil for frying (vegetable or canola preferred)

Instructions
 

In a large mixing bowl, pour in the buttermilk, then add the smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if desired). Whisk these ingredients together thoroughly until the mixture is smooth and well combined.

    Introduce the chicken pieces into the buttermilk mixture, ensuring each piece is fully submerged and coated. Cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 1 hour, although letting it sit overnight will maximize flavor.

      In a separate medium bowl, combine the flour, cornmeal, and baking powder by mixing well until evenly distributed.

        Once marinated, take the chicken out of the buttermilk mixture, allowing any excess to drip off. Dredge each piece in the flour-cornmeal mix, ensuring they are fully coated. Tap off any excess flour mixture gently.

          Heat a generous amount of oil in a deep skillet or frying pan over medium heat, aiming for a temperature of around 350°F (175°C). The oil should be deep enough to partially submerge the chicken pieces.

            Carefully add the chicken pieces to the hot oil in batches, avoiding overcrowding to ensure even frying. Fry each batch for about 4-5 minutes on each side, or until they are golden brown and reach an internal temperature of 165°F (74°C).

              Once cooked, use a slotted spoon to transfer the chicken to a plate lined with paper towels, allowing the excess oil to drain off.

                Serve the crispy popcorn chicken immediately while hot, accompanied by your preferred selection of dipping sauces for dipping.

                  Prep Time: 15 mins | Total Time: 1 hr 25 mins | Servings: 4

                    - Presentation Tips: Elevate your serving by placing the popcorn chicken in a vibrant bowl or a rustic basket lined with parchment paper. Enhance the experience with an assortment of dipping sauces like honey mustard, ranch, and zesty spicy ketchup arranged around the chicken for a visually enticing display!