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Homemade Popcorn Chicken

Homemade Popcorn Chicken
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Homemade Popcorn Chicken is a quick and easy recipe for tender, flavorful bite-sized chicken nuggets with an irresistibly crispy coating. Ready in under 30 minutes using simple pantry staples, it’s perfect for a snack or meal that’s customizable, kid-friendly, and deliciously crunchy—better than any store-bought version.

Ingredients

Scale

Chicken

  • 1 pound chicken breast or thighs, cut into bite-sized pieces

Marinade

  • 1 cup buttermilk or milk
  • 1 large egg, beaten
  • Salt, to taste
  • Pepper, to taste
  • Optional: hot sauce or chili powder for spicy kick

Coating

  • 3/4 cup all-purpose flour (or rice/chickpea flour for gluten-free)
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Optional: cayenne powder to taste
  • Optional: 1/4 cup grated Parmesan cheese for cheesy variation
  • Optional: dried oregano, thyme, or rosemary for herb-infused coating

Frying

  • Oil for frying (vegetable, canola, or peanut oil), enough for deep frying

Instructions

  1. Prepare the Chicken: Cut the chicken into uniform, bite-sized pieces about the size of popcorn nuggets to ensure even cooking and consistent crunch.
  2. Make the Buttermilk Marinade: In a bowl, whisk together buttermilk (or milk), beaten egg, salt, pepper, and any optional spices or hot sauce. Submerge the chicken pieces in this mixture and let them soak for 10 to 15 minutes to tenderize and absorb flavors.
  3. Prepare the Coating: In a shallow dish, mix flour, cornstarch, salt, pepper, garlic powder, paprika, and any additional seasonings like cayenne, herbs, or Parmesan cheese to create a flavorful dry coating.
  4. Coat the Chicken Pieces: Remove each piece of chicken from the marinade, letting excess drip off. Dredge thoroughly in the flour mixture, pressing gently to ensure the coating adheres well. For extra crunch, dip the coated chicken back into the marinade and then again into the flour mixture.
  5. Heat the Oil: In a deep pan or fryer, heat the oil to 350°F (175°C). Use a thermometer to maintain consistent temperature for perfect frying.
  6. Fry Until Golden: Fry the chicken in small batches to avoid overcrowding. Cook for 3 to 4 minutes, turning as needed, until the nuggets are golden brown and cooked through. Drain on paper towels or a wire rack to remove excess oil and keep them crispy.

Notes

  • Cut chicken pieces uniformly for even cooking and crispiness.
  • Maintain oil temperature between 350-360°F to avoid greasy or undercooked chicken.
  • Double-dip chicken in marinade and coating for an extra-thick crunchy crust.
  • Drain fried chicken on wire racks rather than paper towels to preserve crispness.
  • Serve popcorn chicken immediately for best crunch and juiciness.
  • Store leftovers in an airtight container with a paper towel to absorb moisture (refrigerate up to 3 days).
  • Freeze uncooked, coated chicken pieces on a baking sheet before bagging for longer storage.
  • Reheat in a preheated oven at 375°F (190°C) for 7-10 minutes to re-crisp; avoid microwaving.

Nutrition

Keywords: popcorn chicken, homemade popcorn chicken, crispy chicken nuggets, easy chicken snacks, gluten-free chicken bites, fried chicken, kid-friendly snacks

Find it online: https://emillycooks.com/homemade-popcorn-chicken/