Homemade Easy Fried Chicken Popcorn
Homemade Easy Fried Chicken Popcorn
Ingredients
For the Chicken Marinade
- 500 g boneless chicken breast/thighs
- 1/2 cup buttermilk, or 1/2 cup milk + 1 teaspoon vinegar/lemon juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano or mixed herbs
For the Coating
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano or mixed herbs
- 1 cup cold water, as needed for dipping
For Frying
- 4 cups oil, high smoke point oil for deep frying, as needed
Instructions
- 1
Cut the 500g/17.5oz boneless chicken breast/thighs into small, bite-sized pieces, roughly 1-inch cubes.
⏱️ 5 min
- 2
Place the cut chicken pieces into a medium-sized bowl. Add the buttermilk (or milk and vinegar/lemon juice mixture), 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon dried oregano or mixed herbs. Mix all the marinade ingredients thoroughly with your hands until the chicken pieces are well coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes. For best flavor and tenderness, marinate overnight.
⏱️ 5 min
- 3
In a separate shallow bowl, add 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1 teaspoon garlic powder, and 1/2 teaspoon dried oregano or mixed herbs. Whisk the dry ingredients together until they are evenly combined.
⏱️ 5 min
- 4
Take a piece of the marinated chicken and place it into the dry flour mixture. Coat the chicken piece thoroughly, pressing gently to ensure the flour adheres to all surfaces.
⏱️ 1 min
- 5
Briefly dip the first-coated chicken piece into a bowl of cold water, ensuring it is fully submerged for just a second.
⏱️ 1 min
- 6
Immediately transfer the wet chicken piece back into the dry flour mixture. Coat the chicken again, ensuring it is fully covered and develops a ruffled, craggy texture. This double coating is key for a crispy exterior. Repeat this double-coating process for all the chicken pieces, setting them aside on a plate as you go.
⏱️ 8 min
- 7
Heat approximately 4 cups of high smoke point oil in a deep pot or pan over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a pinch of flour; it should sizzle immediately.
⏱️ 5 min•🌡️ 350
- 8
Carefully place the coated chicken pieces into the hot oil. Deep fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken. Fry for 3-5 minutes per batch, or until they turn golden brown and are cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 10 min•🌡️ 350
- 9
Remove the fried chicken from the oil using a slotted spoon and transfer them to a wire rack set over a baking sheet to drain any excess oil. This helps keep them crispy. Serve the homemade easy fried chicken popcorn immediately with your favorite dipping sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Easy Fried Chicken Popcorn
For the Chicken Marinade
- 500 g boneless chicken breast/thighs
- 1/2 cup buttermilk, or 1/2 cup milk + 1 teaspoon vinegar/lemon juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano or mixed herbs
For the Coating
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano or mixed herbs
- 1 cup cold water, as needed for dipping
For Frying
- 4 cups oil, high smoke point oil for deep frying, as needed
Instructions
- 1
Cut the 500g/17.5oz boneless chicken breast/thighs into small, bite-sized pieces, roughly 1-inch cubes.
⏱️ 5 min - 2
Place the cut chicken pieces into a medium-sized bowl. Add the buttermilk (or milk and vinegar/lemon juice mixture), 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon dried oregano or mixed herbs. Mix all the marinade ingredients thoroughly with your hands until the chicken pieces are well coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes. For best flavor and tenderness, marinate overnight.
⏱️ 5 min - 3
In a separate shallow bowl, add 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1 teaspoon garlic powder, and 1/2 teaspoon dried oregano or mixed herbs. Whisk the dry ingredients together until they are evenly combined.
⏱️ 5 min - 4
Take a piece of the marinated chicken and place it into the dry flour mixture. Coat the chicken piece thoroughly, pressing gently to ensure the flour adheres to all surfaces.
⏱️ 1 min - 5
Briefly dip the first-coated chicken piece into a bowl of cold water, ensuring it is fully submerged for just a second.
⏱️ 1 min - 6
Immediately transfer the wet chicken piece back into the dry flour mixture. Coat the chicken again, ensuring it is fully covered and develops a ruffled, craggy texture. This double coating is key for a crispy exterior. Repeat this double-coating process for all the chicken pieces, setting them aside on a plate as you go.
⏱️ 8 min - 7
Heat approximately 4 cups of high smoke point oil in a deep pot or pan over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a pinch of flour; it should sizzle immediately.
⏱️ 5 min•🌡️ 350 - 8
Carefully place the coated chicken pieces into the hot oil. Deep fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy chicken. Fry for 3-5 minutes per batch, or until they turn golden brown and are cooked through, reaching an internal temperature of 165°F (74°C).
⏱️ 10 min•🌡️ 350 - 9
Remove the fried chicken from the oil using a slotted spoon and transfer them to a wire rack set over a baking sheet to drain any excess oil. This helps keep them crispy. Serve the homemade easy fried chicken popcorn immediately with your favorite dipping sauce.
⏱️ 3 min