This homemade Popcorn Chicken recipe is a crispy, flavorful twist on the famous KFC version. With a simple buttermilk marinade and a seasoned flour coating, this easy shallow-fried chicken delivers perfectly crispy bites of juicy chicken in just 2 minutes.
Why You’ll Love This Recipe
- Crispy & Juicy: Coated in a seasoned flour mix, this popcorn chicken turns out crispy on the outside while staying tender inside.
- Quick & Easy: A quick 2-minute shallow fry makes it faster and less messy than deep-frying.
- Versatile: Perfect as a snack, appetizer, or main dish served with your favorite dipping sauces.
Ingredients
- 1 lb chicken breast or tenderloin, cut into small cubes
- 180ml (3/4 cup) buttermilk
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional for spice)
- Vegetable oil for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Marinate the Chicken: Combine the buttermilk, egg, and salt in a bowl. Add the chicken cubes, coat them, and marinate for at least 30 minutes.
- Prepare the Flour Coating: In a shallow dish, mix the flour with garlic powder, paprika, oregano, cayenne pepper, and a pinch of salt.
- Coat the Chicken: After marinating, remove the chicken from the buttermilk mixture. Dredge each piece in the seasoned flour until well-coated.
- Shallow Fry the Chicken: Heat a shallow layer of vegetable oil in a pan over medium-high heat. Fry the chicken for 2 minutes, turning occasionally until golden brown and crispy.
- Drain and Serve: Remove the chicken from the oil and drain on paper towels. Serve with dipping sauces.
Servings and Timing
- Servings: 4
- Preparation Time: 30 minutes (plus marination)
- Cooking Time: 2 minutes
- Total Time: 32 minutes
Variations
- Spicy Version: Add more cayenne pepper or chili powder to the seasoning mix.
- Herb Additions: Add thyme or rosemary for a more aromatic flavor.
- Gluten-Free: Substitute regular flour with a gluten-free flour blend.
Storage/Reheating
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes to restore the crispiness.
FAQs
1. Can I use chicken thighs instead of breast?
Yes, chicken thighs work great and are slightly juicier.
2. What if I don’t have buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or yogurt mixed with milk.
3. Can I make these in the air fryer?
Yes, air fry at 400°F for 7-10 minutes, flipping halfway through.
4. How do I know when the chicken is cooked through?
The chicken should be golden brown, and the internal temperature should reach 165°F (74°C).
5. Can I freeze these?
Yes, freeze the breaded chicken before frying. Fry them directly from frozen when ready to cook.
6. Can I bake these instead of frying?
For a healthier option, bake them in a preheated oven at 400°F for about 15 minutes.
7. How can I make the coating extra crispy?
Double-dip the chicken in buttermilk and the flour mixture for extra crunch.
8. Can I use non-dairy milk for the marinade?
Yes, use any non-dairy milk like almond milk mixed with vinegar to create a similar effect.
9. What dipping sauces go well with popcorn chicken?
Try honey mustard, ranch, or BBQ sauce for dipping.
10. How do I prevent the coating from falling off?
Ensure the chicken is well-coated in the flour mixture and don’t overcrowd the pan when frying.
Conclusion
This homemade popcorn chicken is crispy, tender, and packed with flavor. It’s a great snack, appetizer, or meal option that’s easy to make and loved by everyone!
Print
Popcorn Chicken
- Total Time: 32 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This homemade Popcorn Chicken recipe is a crispy, flavorful twist on the famous KFC version. With a simple buttermilk marinade and a seasoned flour coating, these easy shallow-fried chicken bites deliver crispy on the outside and tender on the inside in just 2 minutes.
Ingredients
- 1 lb chicken breast or tenderloin, cut into small cubes
- 180ml (3/4 cup) buttermilk
- 1 egg
- 1 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional for spice)
- Vegetable oil for frying
Instructions
1. Marinate the Chicken:
Combine buttermilk, egg, and salt in a bowl. Add the chicken cubes, coat them, and let marinate for at least 30 minutes.
2. Prepare the Flour Coating:
In a shallow dish, mix flour, garlic powder, paprika, oregano, cayenne pepper, and a pinch of salt.
3. Coat the Chicken:
After marinating, remove the chicken from the buttermilk mixture. Dredge each piece in the seasoned flour until well-coated.
4. Shallow Fry the Chicken:
Heat a shallow layer of vegetable oil in a pan over medium-high heat. Fry the chicken for 2 minutes, turning occasionally, until golden brown and crispy.
5. Drain and Serve:
Remove the chicken from the oil and drain on paper towels. Serve with your favorite dipping sauces.
Notes
- Spicy Version: Add more cayenne pepper or chili powder to the seasoning mix.
- Herb Additions: Add thyme or rosemary for a more aromatic flavor.
- Gluten-Free: Substitute regular flour with a gluten-free flour blend.
- Prep Time: 30 minutes (plus marination)
- Cook Time: 2 minutes
- Category: Appetizer, Snack
- Method: Shallow Frying
- Cuisine: American
