Description
Crispy, flavorful popcorn chicken made with tender chicken breast cubes marinated in buttermilk and egg, coated in a seasoned flour blend, and shallow fried to golden perfection. Perfect as a snack or appetizer served with your favorite dipping sauces.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast or tenderloin, cut into small cubes
- 180ml (3/4 cup) buttermilk
- 1 egg
- 1 tsp salt
Flour Coating
- 1 ½ cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional for spice)
- Pinch of salt
For Frying
- Vegetable oil for frying
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk, egg, and 1 teaspoon of salt. Add the chicken cubes and coat them well with the marinade. Let the chicken marinate for at least 30 minutes to tenderize and infuse flavor.
- Prepare the Flour Coating: In a shallow dish, mix together the all-purpose flour, garlic powder, paprika, dried oregano, cayenne pepper (if using), and a pinch of salt to create the seasoned coating for the chicken.
- Coat the Chicken: Remove the chicken pieces from the buttermilk marinade, letting the excess drip off. Dredge each piece thoroughly in the seasoned flour mixture until fully coated.
- Shallow Fry the Chicken: Heat a shallow layer of vegetable oil in a pan over medium-high heat. Carefully add the coated chicken pieces and fry for about 2 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Drain and Serve: Use a slotted spoon or tongs to remove the chicken from the oil and place on paper towels to drain excess oil. Serve hot with your favorite dipping sauces for an irresistible snack or appetizer.
Notes
- You can adjust the cayenne pepper quantity based on your preferred spice level or omit it for a mild flavor.
- Ensure the oil is hot enough before frying to get a crispy coating without absorbing too much oil.
- For extra crispiness, double dip the chicken by dipping it back into the buttermilk mixture and then the flour coating before frying.
- Use a thermometer to maintain oil temperature around 350°F (175°C) for even frying.
- Serve immediately for best texture, as the coating can soften if left to sit too long.
