Description
Crispy popcorn chicken that’s golden-brown and tender inside, bursting with flavor. This easy recipe is perfect for snacking or as a main dish, guaranteed to please the whole family!
Ingredients
Scale
- 1 pound of boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Vegetable oil (for frying)
Instructions
- Cut the chicken breasts into bite-sized pieces, aiming for about 1-inch cubes.
- In a large bowl, whisk together the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper until well mixed.
- Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight.
- While the chicken marinates, prepare the breading by combining the flour, dried oregano, and dried thyme in a shallow dish. Mix well.
- Place the breadcrumbs in another shallow dish.
- Once marinated, remove the chicken from the refrigerator. Allow excess buttermilk to drip off each piece.
- Dredge the chicken in the flour mixture, shaking off any excess.
- Dip the floured chicken back into the buttermilk briefly, then transfer to the breadcrumbs, pressing to adhere. Repeat until all chicken is breaded.
- In a large skillet or heavy-bottomed pot, heat enough vegetable oil to cover the bottom by about 1 inch over medium-high heat until it reaches 350°F (175°C).
- Fry the breaded chicken pieces in batches, ensuring not to overcrowd the pan. Cook for about 4-5 minutes, turning occasionally, until golden brown and cooked through.
- Use a slotted spoon to remove the chicken and place it on a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining chicken pieces.
- Serve with your favorite dipping sauces, over fresh greens, or alongside crispy fries.
Notes
- For extra crunch, consider double-breading the chicken.
- Add cayenne pepper or hot sauce to the buttermilk marinade for a spicy kick.
- Monitor the oil temperature to prevent burning.
- Prep Time: 60 minutes
- Cook Time: 20 minutes