Description
This homemade popcorn chicken recipe delivers crispy, flavorful bites that rival your favorite fast food chains. Made using tender chicken breast pieces marinated in buttermilk and coated in a seasoned flour mixture, then deep-fried to golden perfection. Served with honey mustard dipping sauce and ketchup for a delightful snack or meal.
Ingredients
Scale
Chicken and Marinade
- 500g / 1lb chicken breast, skinless boneless, tenderloin or boneless thighs
- 3/4 cup buttermilk (can substitute with 3/4 cup plain yogurt mixed with 1/4 cup milk)
- 1 1/2 tsp cooking salt / kosher salt
- 1 large egg (~50 – 55g, 2 oz in shell)
Breading Mix
- 1 1/2 cups plain / all purpose flour
- 1/2 cup corn flour / cornstarch (makes it crispy!)
- 1 tsp cooking salt / kosher salt
- 1/2 tsp celery salt (or substitute with 1/4 tsp extra salt)
- 1 tsp black pepper
- 1 tsp regular paprika (sweet paprika, not hot or smoked)
- 1 tsp dried thyme (crushed with fingers to make it finer)
- 1 tsp dried oregano (crushed with fingers to make it finer)
- 3/4 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp ginger powder
- 1/4 tsp cayenne pepper (optional, adds a tiny background warmth)
Oil and Sauces
- 2 1/2 – 3 1/2 cups canola oil (about 2.5 cm / 1″ depth), or vegetable or peanut oil (can be reused as per instructions)
- 1/2 batch honey mustard dipping sauce (recipe pictured in post)
- Ketchup or tomato sauce, to serve
Instructions
- Prepare the chicken: Cut the chicken into bite-sized nugget pieces. Place the chicken pieces into a bowl and pour the buttermilk over them along with 1 1/2 tsp salt. Mix well to coat and marinate for at least 20 minutes to tenderize and flavor the chicken.
- Make the breading mix: In a separate large bowl, combine the all-purpose flour, corn flour, 1 tsp salt, celery salt, black pepper, paprika, dried thyme, dried oregano, onion powder, garlic powder, mustard powder, ginger powder, and optional cayenne pepper. Stir until well mixed.
- Prepare the egg wash: Crack the large egg into a small bowl and beat it lightly until smooth. Keep this ready for dredging the marinated chicken.
- Coat the chicken: Remove the chicken pieces from the marinade one by one. First dip each piece into the beaten egg, allowing any excess to drip off, then dredge thoroughly in the seasoned flour mixture until well coated. Place coated pieces on a tray and let rest for a few minutes to allow the coating to set.
- Heat the oil and fry: Pour oil into a deep heavy-based pan to a depth of about 2.5 cm (1 inch). Heat the oil over medium heat and check by dropping a small piece of bread or batter; it should sizzle immediately but not burn. Fry the chicken pieces in batches, avoiding overcrowding, for about 3-5 minutes per batch or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve the hot popcorn chicken immediately with honey mustard dipping sauce and ketchup on the side for dipping. Enjoy as a snack or meal.
Notes
- Note 1: You can use chicken tenderloin or boneless skinless thighs instead of breast for juicier results.
- Note 2: Buttermilk tenderizes the chicken; if unavailable, use plain yogurt mixed with milk.
- Note 3: Kosher salt can be used in place of cooking salt.
- Note 8: Oil can be reused for frying after straining and proper storage.
- For extra crispiness, let chicken rest after breading before frying.
- Adjust cayenne pepper for desired heat level or omit for mild flavor.
