Popcorn Chicken Recipe
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 2 eggs
- Vegetable oil (for frying)
Instructions:
- Prepare the Chicken:
- Cut the chicken breasts into bite-sized pieces.
- Marinate the Chicken:
- In a bowl, combine the chicken pieces with buttermilk. Cover and refrigerate for at least 30 minutes to tenderize and flavor the chicken.
- Prepare the Coating:
- In a shallow dish, mix together the flour, breadcrumbs, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Breading the Chicken:
- In another bowl, beat the eggs.
- Remove the chicken pieces from the buttermilk, letting any excess drip off.
- Dip each piece into the beaten eggs, then coat well with the flour mixture. Press the flour mixture onto the chicken to ensure it’s well coated.
- Heat the Oil:
- In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the Chicken:
- Carefully add the coated chicken pieces to the hot oil in batches. Avoid overcrowding the pan.
- Fry each batch for 3-5 minutes, or until golden brown and cooked through. Use a slotted spoon to remove the chicken from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the popcorn chicken hot with your favorite dipping sauces, such as ranch, honey mustard, barbecue sauce, or ketchup.
Tips:
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- You can use panko breadcrumbs for extra crunch.
- For a healthier version, you can bake the chicken pieces in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
Enjoy your homemade popcorn chicken!