Popcorn chicken is everyone's favorite party snack. These popcorn chicken nuggets are soaked in buttermilk, dredged in seasoned flour, and fried until golden.
Caitlin BenselYields: 8 - 10 serving(s)Prep Time: 15 minsTotal Time: 45 minsSavePrintEveryone loves popcorn chicken, and it's easy to see why. These bites are crunchy on the outside with a juicy, tender center. While popcorn chicken might have originated at KFC, it's easy to make at home. This recipe makes a great weeknight dinner. Or serve up a platter for game day. If you want to spice things up, toss the bites in buffalo sauce and butter for a bite-sized take on buffalo wings. They also make great leftovers. Warm them in an air fryer or oven with a coating of sweet and sticky orange chicken sauce, or toss them over a green salad. For breakfast, you could even serve popcorn chicken and waffles. Whatever you do, make plenty; these are guaranteed to go fast.
Popcorn chicken is made with bite-sized pieces of chicken breast that are soaked in a brine made with buttermilk, egg, hot sauce, and salt to season and tenderize the meat. Then, the chicken is coated in seasoned flour and cornstarch before it's dropped into hot oil and fried to golden, crispy perfection.
Since the chicken is cut into bite-size pieces, it doesn't take long for the buttermilk mixture to work its magic. If you're pressed for time, marinate the chicken while you mix up the dry ingredients and heat the oil. If you'd rather work ahead, the chicken can marinate for up to eight hours. The longer it sits, the better the chicken will be, but don't exceed eight hours, or it could affect the texture of the chicken.
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In a large bowl, whisk together the buttermilk, egg, hot sauce, and kosher salt. Add the chicken and fold to coat. In a large zip-top bag, combine the flour, cornstarch, seasoned salt, mustard powder, pepper, and thyme, if using.
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To a large pot or Dutch oven, add vegetable oil until it's about 1½ inches deep. Heat over medium heat until a deep fry thermometer registers 400℉.
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Remove half of the chicken from the buttermilk mixture, allowing the excess to drip off. Add the chicken to the flour mixture all at once. Shake the bag until the chicken is well coated. Remove the chicken, shaking off the excess, and place the coated chicken on a sheet pan. Repeat with the remaining half of the chicken.
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Separating pieces as necessary, carefully lower 8 to 10 pieces of chicken into the hot oil, using a spider or slotted spoon to spread them apart. Stirring occasionally and fry until golden brown, 3 to 4 minutes. Remove the chicken to a paper towel-lined tray and sprinkle with salt, if desired. Repeat with the remaining chicken. Serve hot.
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Freezer instructions: Let the fried popcorn chicken cool completely before placing on a sheet tray. Freeze the popcorn chicken for 1 hour before transferring the pieces to a freezer bag. To reheat, heat the oven or air fryer to 375℉. Bake or air fry the chicken for 10 to 15 minutes until hot.
