Homemade Popcorn Chicken
Hot and crunchy homemade popcorn chicken is marinated so it’s flavorful and tender, then deep-fried until it’s juicy and delicious. This better-than-take-out fried popcorn chicken is easier to make at home than you imagined.
In a medium bowl marinate the chicken pieces with buttermilk, salt and pepper. Marinate for at least 30 minutes.
In a plate combine flour, baking powder, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper and salt.
Dredge the chicken into the flour mixture pressing to coat evenly.
Repeat the same with the remaining chicken pieces and place them on the prepared baking sheet. Meanwhile, heat oil for deep frying.
Fry the chicken pieces in batches until golden and crispy for 3-5 minutes. Drain the fried chicken and transfer it to a plate covered with kitchen tissue to absorb the excess oil.
Garnish with parsley and serve the fried popcorn chicken with ketchup or ranch.
Don’t over-marinate the chicken. 30 minutes is all you need, but you can marinate for up to 4 hours. Don’t marinate for longer than 4 hours or the chicken fibers will break down too much.
Drain the excess marinade and dry the chicken with a paper towel before dredging in the flour mixture.
Oil should be heated to 325 degrees F for frying chicken.
Don’t crowd the pan. Fry chicken in batches for even cooking.
Chicken should be cooked to a minimum temperate of 165 degrees F.
Serve with your favorite dipping sauces.
Calories: 289 kcal | Carbohydrates: 29 g | Protein: 30 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 79 mg | Sodium: 990 mg | Potassium: 572 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 490 IU | Vitamin C: 2 mg | Calcium: 207 mg | Iron: 2 mg