Description
This Homemade Popcorn Chicken recipe features tender chicken pieces marinated in buttermilk and seasoned with a flavorful blend of spices, then coated in a crispy, seasoned flour mixture and deep-fried to golden perfection. Perfect as a snack or appetizer, these bite-sized chicken pieces are crispy on the outside, juicy on the inside, and ideal for dipping in ketchup or ranch dressing.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken tenders, cut into bite size pieces
- 1 cup buttermilk, full fat preferably
- ½ tsp salt, to taste
- ½ tsp black pepper, to taste
Coating
- 1 cup all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
Additional
- Oil, for deep frying (enough for deep frying, about 3-4 cups depending on the pan size)
- Chopped parsley, to garnish
Instructions
- Marinate the Chicken: In a medium bowl, combine the bite-sized chicken tenders with buttermilk, salt, and pepper. Mix well ensuring each piece is coated. Cover and marinate for at least 30 minutes, but no longer than 4 hours to avoid breaking down the chicken fibers.
- Prepare the Flour Mixture: On a large plate or shallow dish, combine all-purpose flour, baking powder, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, ground black pepper, and additional salt to taste. Mix thoroughly to create a uniform seasoning blend.
- Coat the Chicken: Remove chicken pieces from the marinade, allowing excess to drip off. Pat dry gently with a paper towel to remove extra moisture. Dredge each piece in the flour mixture, pressing firmly to ensure an even, thick coating. Place coated pieces on a prepared baking sheet.
- Heat the Oil: Pour oil into a deep frying pan or Dutch oven to a depth that allows for deep frying. Heat oil to 325°F (163°C) for optimal frying temperature.
- Deep Fry the Chicken: Fry the chicken pieces in small batches to avoid crowding and uneven cooking. Cook each batch for about 3-5 minutes or until golden brown and crispy on the outside and the internal temperature reaches 165°F (74°C). Use a slotted spoon to remove the chicken and drain on a plate lined with kitchen paper towels to soak up excess oil.
- Garnish and Serve: Once all chicken pieces are fried and drained, garnish with chopped parsley. Serve immediately with your favorite dipping sauces such as ketchup or ranch dressing.
Notes
- Do not over-marinate the chicken; 30 minutes is sufficient, though you can marinate for up to 4 hours safely.
- Drain excess marinade and pat the chicken dry before coating to achieve a crispier crust.
- Maintain oil temperature at 325°F for even cooking and to prevent soggy chicken.
- Fry in batches to prevent overcrowding; overcrowding lowers oil temperature and results in less crispiness.
- Ensure chicken reaches an internal temperature of at least 165°F for safe consumption.
- Serve with your favorite dipping sauces like ketchup or ranch for added flavor.
Nutrition
- Serving Size: 1/4 of recipe (about 4 oz)
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
