Irresistible popcorn chicken recipe

I've been on a hunt to create really good restaurant favorites at home. (Like these hot honey chicken tenders) Of course, there's nothing like taking a night off from the kitchen, but when you don't mind cooking, and want something really good, I got you. Next on my list was an irresistible popcorn chicken recipe. Honestly though, the thought of multiple dipping's to get a crunchy coating makes me very tired. So when I was doing my market research (aka watching tons of popcorn chicken reels and googling..) I happened upon a method that I was skeptical of, but it turned out amazing! I don't remember all the place(s) I saw it, but essentially, you add some of the brine to the flour mixture to create scraggly clumps. They stick to the chicken and become super crunchy and delicious when fried! Gone are the double dipping days! Let's get into it...

Ingredients you'll need for this irresistible popcorn chicken recipe:

• Boneless chicken- It can be from the breast or thigh, whatever you prefer!
• Unsweetened almond or soy milk
• Vinegar or lemon juice- we're going to make a dairy free "buttermilk" by adding this to the almond or soy milk. I'll get into it a little farther down on this post, if your curious!
• Egg
• All-purpose flour
• Corn starch- also know as corn flour, it's used to create an exceptionally light, airy, and crispy coating that stays crunchy longer than flour alone.
• Spice mixture of: salt, black pepper, onion powder, garlic powder, paprika, celery salt, thyme, and oregano.
• Canola or vegetable oil, for frying.

How to make it:

1. Start by combining the vinegar or lemon juice and milk. Set it aside for 5-10 minutes while you cut the chicken into bite sized pieces.
2. Next, add salt and the egg to the "buttermilk" whisk to combine and pour in the cubed chicken. At this point, your going to want the chicken to marinate in this mixture in the fridge for at least 1 hour and up to 24.
3. When the chicken has marinated for at least an hour, mix the flour, cornstarch, and spices in a bowl.
4. Remove 3 tablespoon of the marinade and drizzle it into the flour mixture. Use your fingers and rub the mixture together to create small lumps.
5. Heat a heavy bottomed pot or skillet over medium-high heat.
6. With one hand, remove a few pieces of chicken from the marinade. Scatter it into the bowl with the flour mixture. Use a spoon to coat the chicken pieces to coat.
7. Using your other hand, remove the chicken from the flour mixture and shake off any excess flour. Transfer the pieces to a parchment lined baking sheet. Repeat with the remaining chicken.
8. Just before frying, gently toss the chicken in any remaining flour that's on the baking sheet.
9. Pick up the chicken with a frying spider and carefully transfer to the heated oil. Fry for 2.5-3 minutes until golden.
10. Use the spider to remove the chicken from the oil and transfer to a cooling rack or paper towel lined plate. Repeat until all the chicken is fried.

Storing and reheating:

Store leftover popcorn chicken in an airtight container in the refrigerator for 3-4 days.

To reheat, place in a 350F-400F oven, uncovered, until crispy and warmed through.

Best serving ideas for this irresistible popcorn chicken recipe:

The top popular dips to serve with popcorn chicken include ranch, honey mustard, BBQ. and spicy mayo. If your serving this dish by a party, I highly recommend having a variety of dips on hand for to best experience!

more great party foods

Pastrami Tacos with jalapeno sauce

The Best Pulled Chicken Nachos

Irresistible popcorn chicken recipe

These popcorn chicken bites are juicy on the inside, crispy on the outside, and packed with flavor! They are perfect for snacking, parties, or a fun dinner!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill time 1 hour hr

Servings: 4 servings

Course: Main Course

Ingredients Method

Ingredients

  

• 1 lb boneless chicken breasts or thighs

Marinade:

• 1 cup soy or almond milk unsweetened/unflavored
• 1 tablespoon vinegar or lemon juice
• 1 egg
• ½ teaspoon salt

Breading mixture:

• 1 ½ c all-purpose flour
• ½ c cornstarch
• 2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ¾ teaspoon onion powder
• ½ teaspoon celery salt
• ½ tsp dried thyme

Method

 

1. Start by combining the vinegar or lemon juice and milk. Set it aside for 5-10 minutes while you cut the chicken into bite sized pieces.
2. Next, add salt and the egg to the "buttermilk" whisk to combine and pour in the cubed chicken. At this point, your going to want the chicken to marinate in this mixture in the fridge for at least 1 hour and up to 24.
3. When the chicken has marinated for at least an hour, mix the flour, cornstarch, and spices in a bowl.
4. Remove 3 tablespoon of the marinade and drizzle it into the flour mixture. Use your fingers and rub the mixture together to create small lumps.
5. Heat a heavy bottomed pot or skillet over medium-high heat.
6. With one hand, remove a few pieces of chicken from the marinade. Scatter it into the bowl with the flour mixture. Use a spoon to coat the chicken pieces to coat.
7. Using your other hand, remove the chicken from the flour mixture and shake off any excess flour. Transfer the pieces to a parchment lined baking sheet. Repeat with the remaining chicken.
8. Just before frying, gently toss the chicken in any remaining flour that's on the baking sheet.
9. Pick up the chicken with a frying spider and carefully transfer to the heated oil. Fry for 2.5-3 minutes until golden.
10. Use the spider to remove the chicken from the oil and transfer to a cooling rack or paper towel lined plate. Repeat until all the chicken is fried.