Homemade Popcorn Chicken

Let’s be real—there’s something magical about the crispy, crunchy goodness of popcorn chicken. Every bite is like a little burst of flavor, and the best part? You can make it right at home! No need to wait for delivery or hit the drive-thru; with just a few ingredients, you can have a batch of homemade popcorn chicken that’s crispy on the outside, juicy on the inside, and totally addicting. Trust me, you’ll be munching on these for days! Whether it’s for a quick snack, game day, or a fun family dinner, this recipe is a winner.

Why You’ll Love Homemade Popcorn Chicken

Crispy and Crunchy: The golden, crispy coating is exactly what you want in a perfect popcorn chicken. The secret? A double coating technique that gives each piece an extra crunch.

Simple Ingredients: No need for complicated ingredients. You likely have everything you need in your pantry and fridge to make this snack-worthy meal.

Customizable Flavor: You can adjust the seasoning to suit your tastes. Want some heat? Add a little cayenne pepper or smoked paprika. Keep it simple with salt and pepper, or go bold with garlic and onion powder.

Quick and Easy: With just a few simple steps, you’ll have your popcorn chicken ready to fry in no time. It’s perfect for a quick dinner or snack when you don’t want to spend hours in the kitchen.

Perfect for Sharing: Whether it’s a movie night with the family or a gathering with friends, this popcorn chicken is perfect for dipping and sharing.

Ingredients

Here’s what you need to create these crispy little bites of joy:

Chicken Breasts: The star of the show. Boneless, skinless chicken breasts are cut into bite-sized pieces. They’re tender, juicy, and perfect for frying.

Buttermilk: Soaking the chicken in buttermilk not only tenderizes the meat but also helps the coating stick perfectly. It’s a game-changer for achieving that crispy exterior.

Flour: All-purpose flour forms the base of your breading. It’s simple but essential for creating that golden crust.

Cornstarch: This ingredient helps to create a super crunchy coating. Trust me, you don’t want to skip it!

Seasonings: We’re talking salt, pepper, garlic powder, onion powder, and a little paprika for flavor. Adjust to taste, but these seasonings give the chicken that savory, irresistible flavor.

Eggs: Eggs help bind the flour and cornstarch mixture to the chicken, giving that crispy coating a beautiful golden color.

Oil for Frying: You’ll need vegetable or canola oil to fry the chicken to perfection. Make sure the oil is hot before adding the chicken so it gets crispy, not soggy.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make your own homemade popcorn chicken? Here’s how to do it:

Prepare the Chicken: Cut your chicken breasts into bite-sized pieces, about 1-inch cubes.

Marinate in Buttermilk: Place the chicken pieces in a bowl and cover them with buttermilk. Let them marinate for at least 30 minutes, or up to 2 hours, in the fridge. The longer they marinate, the more tender they’ll be.

Prepare the Breading: In a shallow dish, combine flour, cornstarch, salt, pepper, garlic powder, onion powder, and paprika. Mix everything together.

Dredge the Chicken: In another bowl, beat the eggs. Take the marinated chicken pieces and dip them first into the egg wash, then coat them in the flour mixture. For an extra crispy coating, dip them back in the egg wash and coat them again in the flour mixture.

Heat the Oil: In a deep skillet or Dutch oven, heat about 2 inches of oil over medium-high heat. The oil should reach around 350°F for perfect frying.

Fry the Chicken: Carefully drop the breaded chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches for about 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to remove the chicken and let it drain on a paper towel-lined plate.

Serve and Enjoy: Serve your homemade popcorn chicken hot with your favorite dipping sauce. A side of honey mustard, barbecue sauce, or ranch dressing is always a crowd-pleaser!

Nutrition Facts

Servings: 4
Calories per serving: 320

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Homemade Popcorn Chicken

Homemade popcorn chicken is perfect for a variety of occasions. Here are a few ideas for how to serve it:

Dipping Sauces: Serve it with a variety of dipping sauces—think ranch, honey mustard, barbecue sauce, or even a spicy sriracha mayo.

As a Snack: It’s perfect for munching on while watching a movie or enjoying a game.

With a Side: Pair it with crispy fries, a fresh green salad, or roasted veggies to make a complete meal.

In a Wrap or Sandwich: Throw a few pieces of popcorn chicken into a wrap or sandwich with some lettuce, tomatoes, and your favorite sauce.

For a Party: This is a great finger food for parties or gatherings. Set up a “popcorn chicken station” with different sauces for dipping!

Additional Tips

Make it Extra Crispy: For an even crispier coating, try adding a little panko breadcrumbs to the flour mixture. This gives the chicken an extra crunch.

Keep the Chicken Warm: If you’re making a big batch, keep the chicken warm in the oven at 200°F while you finish frying the rest.

Use a Meat Thermometer: To ensure your chicken is cooked through, use a meat thermometer. Chicken should reach an internal temperature of 165°F.

Don’t Overcrowd the Pan: Fry the chicken in batches to prevent overcrowding. This ensures that each piece gets crispy and doesn’t steam from being too crowded in the oil.

Freeze for Later: You can freeze the breaded chicken pieces before frying. Lay them out in a single layer on a baking sheet, freeze until solid, and then transfer them to a zip-top bag for later use. Fry from frozen when you’re ready to eat!

FAQ Section

Q1: Can I bake this popcorn chicken instead of frying?
A1: Yes! You can bake the breaded chicken at 400°F for about 20-25 minutes, flipping halfway through, until golden brown and crispy.

Q2: Can I use chicken thighs instead of breasts?
A2: Absolutely! Chicken thighs are a great alternative and will give you even juicier popcorn chicken. Just make sure to cut them into small, bite-sized pieces.

Q3: Can I make the breading spicier?
A3: Yes! Add a pinch of cayenne pepper or paprika to the breading for an extra kick of spice. Adjust the seasoning to your liking.

Q4: Can I use gluten-free flour for this recipe?
A4: Yes! You can use a gluten-free all-purpose flour blend in place of regular flour to make this recipe gluten-free.

Q5: How do I store leftovers?
A5: Store leftover popcorn chicken in an airtight container in the fridge for up to 3 days. Reheat them in the oven to maintain the crispy texture.

Q6: Can I freeze the breaded chicken before frying?
A6: Yes! Bread the chicken, freeze it on a baking sheet until solid, then store in a freezer bag. Fry directly from the freezer when you’re ready to cook.

Q7: How can I make the chicken more tender?
A7: Marinate the chicken in buttermilk for at least 30 minutes (or up to 2 hours) to ensure it stays tender and juicy.

Q8: Can I make this recipe without eggs?
A8: Yes! You can substitute eggs with a mixture of milk and flour or use a dairy-free egg substitute like aquafaba for binding.

Q9: Can I use vegetable oil for frying?
A9: Yes! Vegetable oil works perfectly for frying. You can also use canola oil or peanut oil.

Q10: How do I get the chicken extra crispy?
A10: For extra crispiness, double coat the chicken (dipping it in the egg wash and flour mixture twice) and use a bit of cornstarch in the flour mixture.

Conclusion

Homemade popcorn chicken is a true game-changer—crispy, juicy, and totally customizable. Whether you’re serving it for dinner, as a snack, or at a party, it’s bound to be a crowd favorite. With a few simple ingredients and easy steps, you’ll have your very own batch of crispy, golden popcorn chicken that rivals any takeout. So, what are you waiting for? Time to get cooking and enjoy this delicious homemade treat!

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