Popcorn chicken is a popular dish known for its bite-sized pieces of crispy, flavorful chicken. It originated in the United States, where fast-food chains popularized it as a quick, snackable version of fried chicken.
The name comes from its small, popcorn-like size, making it perfect for popping into your mouth. The dish quickly spread worldwide, with various cultures adding their unique twists to it. Its appeal lies in its crunchy texture, savory flavor, and the fact that it’s easy to eat on the go or as part of a larger meal.
Why you will love Popcorn Chicken?
Crispy popcorn chicken is a textural delight, with its crunchy exterior contrasting with the tender, juicy interior.
- The buttermilk marinade infuses the chicken with moisture and subtle tanginess, while the blend of spices enhances the savory profile of the dish.
- The combination of flour and cornstarch in the coating ensures that each piece of chicken is perfectly crispy, with the baking powder adding a lightness that makes the coating extra satisfying.
The frying process seals in the juices, creating a flavorful burst in every bite. This harmony of textures and flavors makes popcorn chicken irresistible and a favorite for all ages.
Side dishes suggestions for Popcorn Chicken
French fries
Crispy, golden fries complement the crunchy chicken perfectly.
Coleslaw
A refreshing, tangy coleslaw adds a balance of flavors.
Mashed potatoes
Creamy mashed potatoes offer a soft contrast to the crispy chicken.
Corn on the cob
A sweet and buttery side that pairs well with the savory chicken.
What do you need to make Popcorn Chicken?
Boneless, skinless chicken breasts
This is the main ingredient, providing a lean source of protein. Chicken breasts are ideal for popcorn chicken due to their tenderness and neutral flavor, which absorbs the marinade and spices well.
Buttermilk
Buttermilk is essential for tenderizing the chicken and infusing it with moisture and flavor. Its slight acidity helps break down the chicken’s proteins, resulting in a tender and juicy interior. It also aids in the adhesion of the flour mixture.
Garlic powder, onion powder, and paprika
These spices add depth of flavor to the chicken. Garlic and onion powders provide a savory base, while paprika adds a mild heat and a subtle smoky flavor, enhancing the overall taste of the dish.
All-Purpose flour
Flour forms the base of the crispy coating. When fried, it creates a golden-brown crust that is both crunchy and flavorful.
Cornstarch
Cornstarch is mixed with flour to increase the crispiness of the chicken. It creates a light, airy texture, ensuring the coating remains crispy even after cooling down.
Baking powder
Baking powder is a leavening agent that helps the coating puff up slightly during frying, resulting in a lighter and crispier texture.
Vegetable oil
A neutral oil with a high smoke point, vegetable oil is ideal for frying, as it allows the chicken to cook evenly without imparting any unwanted flavors.
Popcorn Chicken step by step
1. Prepare the Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces, approximately 1-inch cubes.
2. Marinate the Chicken: In a bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces to this mixture, ensuring they are well-coated. Cover the bowl and refrigerate for at least 30 minutes, allowing the chicken to absorb the flavors.
3. Prepare the Coating: In another bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Mix well to ensure an even coating mixture.
4. Coat the Chicken: Remove the chicken from the marinade, letting the excess buttermilk drip off. Dredge each piece in the flour mixture, pressing down slightly to ensure a good coating. Place the coated pieces on a plate.
5. Heat the Oil: Pour vegetable oil into a deep frying pan, about 2 inches deep. Heat the oil to 350°F (175°C), which is the ideal temperature for frying.
6. Fry the Chicken: Fry the chicken in batches, ensuring not to overcrowd the pan. Fry each batch for 5-6 minutes or until golden brown and crispy. Use a slotted spoon to remove the chicken from the oil, and place it on a paper towel-lined plate to drain excess oil.
7. Serve: Serve the crispy popcorn chicken hot, with your favorite dipping sauce or as part of a larger meal.
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Popcorn Chicken
Ingredients
- 500 g boneless skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil for frying
Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces, approximately 1-inch cubes.
- Marinate the Chicken: In a bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces to this mixture, ensuring they are well-coated. Cover the bowl and refrigerate for at least 30 minutes, allowing the chicken to absorb the flavors.
- Prepare the Coating: In another bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Mix well to ensure an even coating mixture.
- Coat the Chicken: Remove the chicken from the marinade, letting the excess buttermilk drip off. Dredge each piece in the flour mixture, pressing down slightly to ensure a good coating. Place the coated pieces on a plate.
- Heat the Oil: Pour vegetable oil into a deep frying pan, about 2 inches deep. Heat the oil to 350°F (175°C), which is the ideal temperature for frying.
- Fry the Chicken: Fry the chicken in batches, ensuring not to overcrowd the pan. Fry each batch for 5-6 minutes or until golden brown and crispy. Use a slotted spoon to remove the chicken from the oil, and place it on a paper towel-lined plate to drain excess oil.
- Serve: Serve the crispy popcorn chicken hot, with your favorite dipping sauce or as part of a larger meal.
