Description
Crispy popcorn chicken made with bite-sized pieces of chicken, perfectly seasoned and fried until golden and crunchy, ideal for snacking or a quick meal.
Ingredients
- 500 g boneless, skinless chicken breasts, cut into small cubes
- 1 cup (240 ml) buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 teaspoon baking powder
- 1 large egg
- About 500 ml oil for frying
Instructions
- Place the chicken pieces in a bowl and add buttermilk along with half of the salt, pepper, and spices. Mix well and marinate for 20–30 minutes.
- In another bowl, combine flour, cornstarch, baking powder, and the remaining seasoning.
- Heat oil in a deep pan to about 175°C.
- Dip each marinated chicken piece into the beaten egg, then coat thoroughly in the flour mixture, pressing lightly to adhere.
- Fry the chicken in batches for 4–5 minutes until golden brown and crispy.
- Remove and drain on paper towels before serving warm.
Notes
- Add chili powder or cayenne pepper for a spicy version.
- Toss cooked chicken in sauces like honey garlic or buffalo for extra flavor.
- Chicken thighs can be used for a juicier texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven or air fryer to maintain crispiness.
- Avoid microwaving as it may soften the coating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg
