Description
Crispy, golden, and perfectly bite-sized, this homemade popcorn chicken is perfect for snacking, dipping, or adding to meals. Whether fried or air-fried, it’s irresistibly crunchy on the outside and tender on the inside!
Ingredients
Scale
- 2 large chicken breasts, cut into bite-sized cubes
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Instructions
-
Marinate the Chicken:
- In a bowl, mix buttermilk, salt, black pepper, garlic powder, onion powder, and paprika.
- Add the chicken pieces and ensure they are fully coated with the marinade.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours for extra tenderness).
2. Prepare the Breading:
- In a separate bowl, combine flour, cornstarch, salt, black pepper, paprika, and cayenne (if using).
3. Coat the Chicken:
- Remove the chicken from the buttermilk, letting any excess drip off.
- Toss the chicken in the flour mixture, gently pressing to coat well.
- Let the coated chicken sit for 5-10 minutes (this helps the breading stick).
4. Fry Until Crispy:
- Heat oil in a deep pan to 350°F (175°C).
- Fry the chicken in small batches for 3-5 minutes, or until golden brown and cooked through.
- Remove the chicken with a slotted spoon and place on a paper towel-lined plate.
5. Serve & Enjoy:
- Serve hot with your favorite dipping sauces, such as ranch, honey mustard, or spicy mayo!
Notes
- For extra crispy chicken, use a combination of flour and cornstarch in the breading.
- Adjust the cayenne pepper according to your spice preference.
- For a healthier option, the air fryer method works great while still giving you crispy chicken!
Nutrition
- Serving Size: 1 portion
- Calories: 350kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg