Extra Crispy Chicken Poppers
Satisfy your cravings with these Extra Crispy Chicken Poppers, the ultimate bite-sized comfort food that’s crunchy on the outside and juicy on the inside! Marinated in tangy buttermilk and hot sauce for tenderness and flavor, each chicken piece is coated in a perfectly seasoned flour-cornstarch blend with hints of smoked paprika, cayenne, and garlic. The secret to their irresistible crunch lies in the double-layered breading and frying to golden perfection. Ready in just 35 minutes (plus marinating), these crispy delights are ideal for game day snacks, party appetizers, or a family-friendly dinner. Serve them piping hot with a variety of dipping sauces like ranch, honey mustard, or spicy sriracha for an unforgettable treat.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Buttermilk
- 2 tablespoons Hot sauce
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 1 large Egg
- 4 cups Vegetable oil
Instructions
Cut the chicken breasts into bite-sized pieces, about 1 inch in size, and set aside.
In a mixing bowl, combine the buttermilk and hot sauce. Add the chicken pieces to the mixture, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours for best results.
In another bowl, whisk together the all-purpose flour, cornstarch, salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper.
In a third bowl, beat the egg and set it aside.
Remove the chicken pieces from the buttermilk marinade, letting the excess drip off. Dip each piece first into the egg and then into the flour mixture, ensuring it is thoroughly coated.
Place the coated chicken pieces on a plate or tray and let them rest for 10 minutes. This helps the coating adhere better.
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Ensure the oil is deep enough to fully submerge the chicken pieces.
Fry the chicken poppers in batches, making sure not to overcrowd the pot. Cook each batch for about 4-5 minutes or until golden brown and fully cooked through, with an internal temperature of 165°F (75°C).
Use a slotted spoon to remove the chicken poppers from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the Extra Crispy Chicken Poppers hot with your favorite dipping sauces, such as ranch, blue cheese, or honey mustard.
Nutrition Facts
Calories |
8798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 866.9 g | 1111% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 540.0 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 12.8 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 395 mg | 30% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1610 mg | 34% | |
*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.
