Description
This Popcorn Chicken recipe features bite-sized chicken pieces marinated in buttermilk and egg, coated in a flavorful seasoned flour blend, and shallow fried to golden, crispy perfection. Perfect for a crunchy snack or appetizer, this easy stovetop recipe delivers tender, juicy chicken with a spicy kick from cayenne pepper.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast or tenderloin, cut into small cubes
- 180ml (3/4 cup) buttermilk
- 1 egg
- 1 tsp salt (for marinade)
Seasoned Flour Coating
- 1 ½ cups all-purpose flour
- 1 tsp salt (adjust as needed)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional for spice)
For Frying
- Vegetable oil for frying (enough for shallow frying, about 1 inch depth)
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, egg, and 1 teaspoon salt. Add the chicken cubes and stir to coat thoroughly. Cover and let marinate for at least 30 minutes in the refrigerator to tenderize the meat and infuse flavor.
- Prepare the Flour Coating: In a shallow dish, combine the all-purpose flour, garlic powder, paprika, dried oregano, cayenne pepper, and a pinch of salt. Mix well to distribute the spices evenly for a flavorful coating.
- Coat the Chicken: Remove the chicken pieces from the marinade one at a time, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to ensure an even and thick coating.
- Shallow Fry the Chicken: Heat a shallow layer of vegetable oil (about 1 inch) in a pan over medium-high heat until hot but not smoking (around 350°F or 175°C). Fry the chicken pieces in batches to avoid overcrowding, turning occasionally, for approximately 2 minutes or until they are golden brown and crispy on all sides. Adjust heat as necessary to prevent burning.
- Drain and Serve: Using a slotted spoon or tongs, transfer the fried chicken pieces to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauces such as ranch, honey mustard, or spicy mayo for a delicious snack or appetizer.
Notes
- Marinating the chicken for at least 30 minutes helps tenderize and adds flavor; for best results, marinate up to 2 hours.
- Adjust cayenne pepper to control spice level or omit for a milder taste.
- Use a thermometer to ensure oil stays at the right temperature for crispy, non-greasy chicken.
- Do not overcrowd the pan while frying to maintain oil temperature and even cooking.
- Leftover popcorn chicken can be reheated in an oven or air fryer to retain crispiness.
