Popcorn Chicken

Popcorn Chicken

Bite-sized pieces of chicken, battered and deep-fried until shatteringly crisp on the outside and juicy on the inside. It is an American fast-food classic, often served as a snack or party food with dipping sauces.

Prep

20 min

Cook

15 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) boneless, skinless chicken breast, or boneless skinless thighs for more flavor
• •240 ml (1 cup) buttermilk, whole milk with 1 tbsp lemon juice works as a substitute
• •200 g (1⅔ cups) all-purpose flour
• •60 g (½ cup) cornstarch, gives the extra-crunchy coating
• •6 g (2 tsp) baking powder
• •4 g (1 tsp) salt
• •2 g (1 tsp) garlic powder
• •2 g (1 tsp) onion powder
• •2 g (1 tsp) smoked paprika, optional, for color and warmth
• •1 g (½ tsp) black pepper
• •1 g (½ tsp) cayenne pepper, optional, for heat
• •1 l (4 cups) neutral oil for frying, peanut, canola, or sunflower; needs about 7 cm / 3 in depth in the pot

Steps

1. 1 Cut the chicken into roughly 2 cm (¾ in) bite-sized pieces. Pat dry with paper towels.
2. 2 Place the chicken in a bowl, pour over the buttermilk, stir to coat, and marinate for at least 20 minutes (or up to 4 hours in the refrigerator).
3. 3 In a large bowl, whisk the flour, cornstarch, baking powder, salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne together until evenly combined.
4. 4 Heat the oil in a heavy pot to 175°C (350°F), using a thermometer to confirm.
5. 5 Working in batches, lift a few pieces of chicken from the buttermilk, let excess drip off, then toss in the seasoned flour. Press the flour on so it sticks, then shake off the loose bits. Place on a wire rack while you finish the rest.
6. 6 Carefully lower a small batch of coated chicken into the hot oil. Fry for about 3 minutes, stirring gently so the pieces cook evenly, until deep golden and crunchy.
7. 7 Remove with a slotted spoon or spider and drain on a clean wire rack (not paper towels, which go soggy). The internal temperature must reach 74°C (165°F) - check the largest piece with an instant-read thermometer; it should read 74°C with no pink inside.
8. 8 Let the oil return to 175°C (350°F) between batches. Serve immediately with honey mustard, BBQ sauce, or hot sauce for dipping.