Sure, here’s a simple recipe for homemade popcorn chicken:
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup (240ml) buttermilk
- 1-2 cups (240-480ml) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Oil for frying (vegetable, canola, or peanut oil work well)
Instructions:
- Marinate the chicken: Place the chicken pieces in a bowl and pour the buttermilk over them. Stir to ensure all the chicken is coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight. This helps tenderize the chicken and gives it flavor.
- Prepare the coating: In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper if using. Mix well to combine all the spices evenly.
- Coat the chicken: Remove the marinated chicken from the refrigerator. Take each piece of chicken and dredge it in the seasoned flour mixture, ensuring it’s evenly coated. Shake off any excess flour and place the coated chicken on a plate or tray.
- Heat the oil: In a deep skillet or pot, heat about 2 inches (5cm) of oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is hot enough by dropping a small piece of bread into the oil; it should sizzle and brown within 60 seconds.
- Fry the chicken: Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 5-6 minutes, turning occasionally, until the chicken is golden brown and cooked through. Use a slotted spoon or tongs to transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
- Serve: Once all the chicken is cooked, serve hot with your favorite dipping sauces, such as ketchup, barbecue sauce, honey mustard, or ranch dressing.
Enjoy your homemade popcorn chicken!