Crispy Chicken Popcorn
Get ready to indulge in the ultimate snackable delight with this Crispy Chicken Popcorn recipe! These bite-sized golden nuggets of tender, marinated chicken are coated in a flavorful spice-infused flour mixture for the perfect crunch in every bite. Soaked in buttermilk for maximum juiciness, then fried to crispy perfection, this recipe guarantees irresistible texture and flavor. With fragrant hints of paprika, garlic powder, and onion powder, these are far from your average popcorn chicken. Perfect for parties, game days, or a family treat, serve them hot with your favorite dipping sauces for a crowd-pleasing dish that’s easy to make and hard to resist. Whether as an appetizer or a savory snack, this crispy chicken popcorn will quickly become a favorite on your menu!
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Recipe Information
Ingredients
- 500 grams boneless chicken breast
- 240 ml buttermilk
- 200 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 500 ml vegetable oil
Instructions
Cut the boneless chicken breast into small, bite-sized pieces suitable for popcorn-style bites.
In a bowl, pour the buttermilk over the chicken pieces, ensuring they are completely submerged. Cover and let marinate for at least 1 hour in the refrigerator. If time allows, marinate overnight for extra tenderness and flavor.
In a separate mixing bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, and 1 teaspoon of salt.
Remove the marinated chicken from the refrigerator and, using a slotted spoon, lift the chicken from the buttermilk, allowing excess to drip off.
Dredge the chicken pieces in the flour mixture, coating them evenly. Gently press to ensure the coating adheres well to the chicken.
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches a temperature of 180°C (350°F). Use a thermometer to monitor the temperature for best results.
Fry the chicken in batches, taking care not to overcrowd the pan. Cook each batch for 3-5 minutes, or until golden brown and cooked through. Turn the pieces occasionally with a slotted spoon or tongs for even cooking.
Once cooked, remove the chicken popcorn from the oil and place on a paper towel-lined plate to drain any excess oil. Immediately season with the remaining salt while still hot.
Serve the crispy chicken popcorn hot with your favorite dipping sauces or sides.
Nutrition Facts
Calories |
5614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.3 g | 603% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 287.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 7083 mg | 308% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 12.8 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 407 mg | 31% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
