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3 Genius Tips for Delicious Homemade Popcorn Chicken

homemade popcorn chicken
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Unlock the secret to perfectly crispy, juicy homemade popcorn chicken with these three genius tips! Skip the takeout and create a family favorite that’s packed with flavor and irresistible texture right in your own kitchen.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 cup buttermilk
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 2 large eggs
  • 2 tablespoons water
  • 4-6 cups vegetable oil, for frying

Instructions

  1. Tip 1: The Buttermilk Brine for Tenderness and Flavor. In a medium bowl, combine the cut chicken pieces, buttermilk, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, for maximum tenderness and flavor infusion.
  2. While the chicken is marinating, prepare your dry coating. In a large, shallow dish, whisk together the all-purpose flour, cornstarch, ½ teaspoon salt, ¼ teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
  3. In another shallow dish, whisk together the eggs and 2 tablespoons of water to create an egg wash.
  4. Tip 2: The Double-Coating Technique for Ultimate Crispiness. Working in batches, remove chicken pieces from the buttermilk (letting excess drip off) and first dredge them in the dry flour mixture, ensuring they are fully coated.
  5. Next, dip the floured chicken into the egg wash, allowing excess to drip off.
  6. Finally, return the chicken to the dry flour mixture for a second coating, pressing gently to ensure a thick, even crust. Place coated chicken on a wire rack set over a baking sheet to rest while you heat the oil. This helps the coating adhere.
  7. Tip 3: The Perfect Frying Temperature for Golden Perfection. In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to ensure accuracy.
  8. Carefully lower a batch of coated chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). The chicken should float to the top when done.
  9. Using a slotted spoon or spider, transfer the cooked popcorn chicken to a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  10. Repeat with remaining chicken, ensuring the oil temperature returns to the desired range between batches. Serve hot with your favorite dipping sauces.

Notes

Serve your delicious homemade popcorn chicken with a variety of dipping sauces like honey mustard, BBQ, ranch, or a spicy sriracha mayo. It’s perfect as an appetizer, snack, or fun main course!

Find it online: https://seasonedrecipe.com/best-homemade-popcorn-chicken-recipe/