Description
This Homemade Popcorn Chicken Recipe offers perfectly crispy, bite-sized chicken pieces with a flavorful coating that seals in juicy tenderness. Ready in under 30 minutes, it’s a quick, convenient, and kid-friendly snack or meal option that can be customized with various seasonings and cooking methods including frying or baking. Ideal for serving with dips, sandwiches, or salads, this recipe delivers satisfying crunch and deliciousness every time.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Marinade
- 1 cup buttermilk
Coating
- 3/4 cup all-purpose flour (or rice flour/gluten-free blend for gluten-free option)
- 1/4 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Binding
- 1 large egg, beaten
Frying
- Oil for frying (vegetable or canola oil), enough for deep frying
Optional Variations and Additions
- 1/4 tsp cayenne pepper or chili powder for spicy kick
- 1 tbsp grated Parmesan cheese for cheesy crust
- 1 tsp dried herbs (thyme, oregano, or rosemary)
Instructions
- Prepare the Chicken: Cut boneless, skinless chicken breast into small, bite-sized pieces approximately the size of popcorn for a perfect snack portion.
- Marinate the Chicken: Place the chicken pieces in a bowl and pour buttermilk over them to coat evenly. Let soak for at least 15 minutes to tenderize and infuse a mild tang.
- Mix the Coating: In a separate large bowl, combine flour, cornstarch, salt, black pepper, garlic powder, paprika, and any optional seasonings such as cayenne pepper, Parmesan, or dried herbs.
- Coat the Chicken: Remove chicken from buttermilk, allowing excess to drip off. Dip each piece into the beaten egg, then dredge thoroughly in the flour mixture, pressing lightly to adhere a generous coating. For extra crispiness, repeat dipping in egg and flour mixture once more.
- Fry to Perfection: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken pieces in batches for 3-4 minutes until golden brown and cooked through. Drain on a wire rack set over paper towels to maintain crispness.
- Serve and Enjoy: Serve immediately while hot and crisp, paired with your favorite dipping sauces like honey mustard, ranch, or spicy sriracha mayo.
Notes
- Cut chicken pieces uniformly to ensure even cooking and prevent drying out.
- Marinate in cold buttermilk for 15–30 minutes; avoid over-marinating to prevent mushiness.
- Use a thermometer to maintain oil temperature around 350°F for perfect frying results.
- Drain cooked chicken on a wire rack to keep the coating crispy instead of using paper towels alone.
- For a healthier option, bake coated chicken at 425°F until golden instead of frying.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: popcorn chicken, homemade chicken nuggets, crispy chicken bites, kid-friendly chicken, quick chicken recipe, gluten-free popcorn chicken
