Crispy Popcorn Chicken Recipe
Indulge in the crispiest, most tender, and addictive popcorn chicken you’ve ever tasted! This recipe is a game-changer for snackers, party hosts, and families alike. With a simple yet genius combination of spices, herbs, and a secret ingredient, you’ll be hooked from the very first bite.
Prep Time: 30 minutes
Cook Time: 20 minutes
arinate Time: 2 hours
Servings: 6-8
Ingredients:
For the chicken:
2 lbs boneless chicken breast, cut into 1-inch pieces
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil for frying
For the dipping sauce:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon black pepper
1/4 teaspoon garlic powder
Instructions:
1. Marinate chicken:
Soak chicken in buttermilk
Cover and refrigerate for 2 hours
Remove from fridge 30 minutes before cooking
2. Prepare coating:
Mix flour and all seasonings in bowl
Divide mixture into two shallow dishes
Set up dredging station
3. Coat chicken:
Remove pieces from buttermilk
Dredge in first flour mixture
Dip back in buttermilk
Coat in second flour mixture
4. Fry chicken:
Heat oil to 350°F
Fry in batches until golden brown
Cook 3-4 minutes per batch
Drain on paper towels
5. Make sauce:
Whisk all sauce ingredients
Adjust seasoning to taste
6. Serve:
Garnish with fresh parsley
Serve hot with dipping sauce
Air fryer method:
Preheat the air fryer:
Set the air fryer to 400°F (200°C).
Cook the chicken:
Place the chicken pieces in a single layer in the air fryer basket. Cook for 10-12 minutes, shaking the basket halfway through.
4. Crisp the exterior:
Increase the air fryer temperature to 420°F (220°C) and cook for an additional 2-3 minutes, or until the exterior is crispy and golden brown.
5. Season and serve:
Remove the chicken from the air fryer and season with salt, pepper, and any other desired herbs or spices. Serve hot and enjoy!
Air Fryer Tips
1. Pat dry the chicken: Pat the chicken dry with paper towels before cooking to help the exterior crisp up.
2. Don’t overcrowd: Cook the chicken in batches if necessary, to ensure that each piece has enough room to cook evenly.
3. Adjust cooking time: Adjust the cooking time based on the size and thickness of your chicken pieces.
Nutritional Information (per serving)
Calories: 320-400
Protein: 20-25g
Fat: 18-22g
Saturated Fat: 3-4g
Cholesterol: 60-70mg
Carbohydrates: 20-25g
Fiber: 2-3g
Sugar: 2-3g
Sodium: 400-500mg