Popcorn Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein for the recipe.

Buttermilk: Used for marinating the chicken to make it tender and flavorful.

All-purpose flour: Forms the base of the coating for the chicken.

Paprika: Adds a mild, smoky flavor to the coating.

Garlic powder: Enhances the flavor with a hint of garlic.

Salt: Essential for seasoning the chicken.

Black pepper: Adds a bit of heat and depth to the flavor.

Vegetable oil: Used for frying the chicken to a crispy golden brown.

When marinating the chicken pieces in buttermilk, ensure they are fully submerged to allow the buttermilk to tenderize the meat and infuse it with flavor. For an extra crispy coating, double-dip the chicken by dredging it in the flour mixture, then dipping it back into the buttermilk, and finally coating it again with the flour mixture. This creates a thicker crust that will stay crunchy even after frying.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a good alternative for bite-sized pieces.

• buttermilk - Substitute with plain yogurt: Plain yogurt can provide the same tangy flavor and tenderizing effect as buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating when frying, though it may be lighter than flour.

• paprika - Substitute with chili powder: Chili powder offers a similar color and a bit of heat, adding a different but complementary flavor.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor, though it will have a slightly different taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture, so adjust the recipe accordingly.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can add a unique twist.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the popcorn chicken to cool completely at room temperature before storing. This prevents condensation, which can make the coating soggy.

• Transfer the cooled chicken pieces to an airtight container or a resealable plastic bag. If using a container, place a layer of paper towels at the bottom to absorb any excess moisture.

• For short-term storage, keep the container in the refrigerator. The popcorn chicken will stay fresh for up to 3 days.

• To freeze, arrange the cooled chicken pieces in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the pieces are frozen solid.

• Once frozen, transfer the chicken pieces to a resealable freezer bag or an airtight container. Label with the date and store in the freezer for up to 2 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen popcorn chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat the popcorn chicken in an air fryer. Preheat the air fryer to 375°F (190°C) and cook for 8-10 minutes, shaking the basket halfway through.

• Avoid microwaving the popcorn chicken as it can result in a soggy texture.

• Preheat your oven to 375°F (190°C). Place the popcorn chicken on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.

• Use an air fryer set to 350°F (175°C). Arrange the popcorn chicken in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Heat a skillet over medium heat and add a small amount of vegetable oil. Add the popcorn chicken and cook for 3-5 minutes, turning occasionally, until heated through and crispy.

• Microwave on a microwave-safe plate covered with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking halfway through to avoid overcooking.

• For a quick stovetop method, use a non-stick pan over medium heat. Add a splash of chicken broth or water to the pan, cover with a lid, and steam the popcorn chicken for 3-4 minutes until heated through.

• Mixing bowl: Used to combine the chicken pieces with buttermilk for marination.

• Another bowl: Used to mix the flour, paprika, garlic powder, salt, and black pepper.

• Frying pan: Used to heat the oil and fry the chicken pieces.

• Paper towels: Used to drain the excess oil from the fried chicken pieces.

• Tongs: Used to handle the chicken pieces while frying and transferring them to the paper towels.

• Measuring cups: Used to measure the buttermilk and flour accurately.

• Measuring spoons: Used to measure the paprika, garlic powder, salt, and black pepper accurately.

Marinate overnight: Prepare the chicken and buttermilk mixture the night before to save time on the day of cooking.

Use a ziplock bag: Combine the flour mixture and chicken pieces in a ziplock bag for easy and quick coating.

Preheat oil: Start heating the oil while you dredge the chicken to save time.

Batch frying: Fry multiple chicken pieces at once, but don’t overcrowd the pan to ensure even cooking.

Paper towel prep: Have paper towels ready before you start frying to quickly drain the chicken.