Popcorn Chicken Bites

Craving those irresistible, bite-sized chicken snacks from your favorite fast-food joint? This homemade Popcorn Chicken recipe brings that magic right into your kitchen. Each piece is perfectly seasoned, incredibly juicy on the inside, and coated in an extra-crispy, golden-brown crust that's simply addictive. Get ready to create the ultimate snack that will have everyone reaching for more.

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The secret to this recipe's success lies in a few simple steps: a savory buttermilk marinade to tenderize the chicken, and a well-seasoned flour mixture with a touch of baking powder for that light, airy crunch. Whether you're a seasoned cook or a beginner, you'll find this recipe straightforward and rewarding.

Ingredients

• For the Chicken:
• 500 g (1.1 lbs) boneless, skinless chicken breast or thigh, cut into 2 cm (¾ inch) pieces
• For the Marinade:
• 120 ml (½ cup) buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp ground black pepper
• For the Breading:
• 150 g (1¼ cups) all-purpose flour
• 50 g (½ cup) cornstarch
• 1 tsp baking powder
• 1 tsp paprika
• 1 tsp salt
• ½ tsp cayenne pepper (optional, for heat)
• Freshly ground black pepper, to taste
• For Frying:
• Vegetable oil, for deep frying

Instructions

Marinate the Chicken

In a bowl, combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Mix well, cover, and marinate for at least 30 minutes (up to 4 hours in the refrigerator).

Prepare the Breading

In another large bowl, whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and black pepper.

Heat the Oil

Heat oil in a deep fryer or heavy-bottomed pot to 180°C (350°F).

Coat the Chicken

Remove chicken from marinade, allowing excess to drip off. Toss chicken pieces in the flour mixture until well coated. For extra crispiness, dip coated chicken back into buttermilk and re-coat in the flour mixture.

Fry the Chicken

Fry chicken in batches, without overcrowding, for 3–4 minutes per batch or until golden brown and cooked through.

Drain and Rest

Remove with a slotted spoon and drain on a wire rack or paper towels.

Serve

Serve hot with your favorite dipping sauces.

Zusatztipps für die Zubereitung

To ensure a smooth cooking process, have your equipment ready. You will need mixing bowls, a whisk, a deep fryer or heavy-bottomed pot, a slotted spoon or spider, and a wire rack or paper towels for draining.

Varianten und Anpassungen

For a spicy kick, feel free to increase the amount of cayenne pepper or add some chili powder to the breading mixture. If you prefer even juicier chicken, you can substitute the chicken breast with boneless, skinless chicken thighs.

Serviervorschläge

This Popcorn Chicken is fantastic on its own but even better with dipping sauces. Serve it hot with classic choices like ranch, honey mustard, or your favorite barbecue sauce.

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Now you have all the secrets to making restaurant-quality Popcorn Chicken at home. It's a fun and delicious recipe that's perfect for any occasion, from game day to a simple family dinner. Enjoy every crispy, juicy bite!

Questions & Answers

→ How do I get the coating extra crispy?

The secret is double-dipping: coat the marinated chicken in flour, dip briefly back into buttermilk, then coat again in the flour mixture. This creates a thicker, crunchier crust that holds up beautifully during frying.

→ Can I bake these instead of frying?

Yes, though the texture will differ. Bake at 200°C (400°F) on a greased rack for 20-25 minutes, flipping halfway. Spray with oil for better browning. The result will be crispy but less crunchy than deep-fried versions.

→ What's the minimum marinating time?

Marinate for at least 30 minutes at room temperature or up to 4 hours refrigerated. Longer marinating (2-4 hours) yields more tender, flavorful chicken, but even 30 minutes makes a noticeable difference.

→ Can I make these ahead of time?

These are best served fresh for maximum crunch. To prepare ahead, marinate chicken up to 24 hours in advance. Coat and fry just before serving. Reheated leftovers lose some crispiness but can be revived in an air fryer at 180°C for 3-4 minutes.

→ What's the best oil temperature for frying?

Maintain oil at 180°C (350°F) for optimal results. Too cool, and the coating becomes soggy; too hot, and the outside burns before the chicken cooks through. Use a thermometer and fry in small batches to maintain temperature.