Description
Learn how to make the ultimate crispy restaurant-style popcorn chicken at home with this easy and delicious recipe. Perfect for a party appetizer or a fun family meal!
Ingredients
Scale
Chicken:
- 1½ pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
Marinade:
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating:
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
Others:
- 2 large eggs
- Vegetable oil for frying
Instructions
- Marinate the Chicken: Combine buttermilk and hot sauce in a bowl. Add chicken, marinate for 30 minutes to 4 hours.
- Prepare Coating: Mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a shallow bowl. Beat the eggs in a separate bowl.
- Coat the Chicken: Dip chicken in flour mixture, then eggs, and back into flour for a double coating.
- Fry: Heat oil to 350°F, fry chicken in batches for 3–4 minutes until golden and cooked.
- Drain and Serve: Transfer to paper towels, serve hot with dipping sauces.
Notes
- Double-dipping in flour gives extra crunch.
- Add a tablespoon of grated Parmesan for more flavor.
- Air fryer instructions: cook at 400°F for 10–12 mins, shaking halfway.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 115 mg
