Popcorn Chicken Recipe

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

Buttermilk: Used for marinating the chicken, it adds flavor and tenderness.

All-purpose flour: Forms the base of the coating mixture, giving the chicken its crispy texture.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a mild heat and depth of flavor.

Paprika: Provides a subtle smokiness and color to the coating.

Garlic powder: Infuses the chicken with a savory garlic flavor.

Onion powder: Adds a hint of sweetness and depth to the seasoning.

Vegetable oil: Used for frying the chicken, it ensures a crispy and golden exterior.

When marinating the chicken pieces in buttermilk, consider adding a splash of hot sauce or a pinch of cayenne pepper to the mix. This will infuse the chicken with an extra layer of flavor and a subtle kick of heat. Additionally, ensure the oil is at the right temperature by using a thermometer; it should be around 350°F (175°C) for optimal frying. This helps achieve a crispy exterior while keeping the inside juicy and tender.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable 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 crispy coating similar to flour when frying.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, which can still complement the dish.

• paprika - Substitute with chili powder: Chili powder can provide a similar color and a bit of heat, adding depth to the flavor.

• garlic powder - Substitute with fresh garlic: Fresh garlic can offer a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with dried minced onion: Dried minced onion can provide a similar flavor and texture to onion powder.

• 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 chicken soggy.
• Transfer the cooled chicken pieces into an airtight container or a resealable plastic bag. If stacking, place parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in an oven or air fryer to maintain crispiness.
• For freezing, arrange the cooled popcorn chicken on a baking sheet in a single layer. Freeze for 1-2 hours until the pieces are solid.
• Once frozen, transfer the chicken pieces to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.
• To reheat frozen popcorn chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, use an air fryer set to 375°F (190°C) for 10-12 minutes, shaking the basket halfway through for even cooking.
• Avoid microwaving as it can make the popcorn chicken rubbery and less crispy.

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

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Arrange the popcorn chicken in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until the chicken is hot and crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the popcorn chicken in the skillet and cook for 3-5 minutes, turning occasionally, until the chicken is warmed through and the coating is crispy.

• If you're in a hurry, the microwave can be used, though it may not retain the crispiness. Place the popcorn chicken on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes, checking halfway through, until the chicken is heated through.

• Mixing bowl: Used to marinate the chicken pieces with buttermilk and to combine the flour and spices.

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

• Tongs: Used to remove the fried chicken pieces from the frying pan and drain them on paper towels.

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

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

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

• Knife: Used to cut the chicken breast into bite-sized pieces.

• Cutting board: Used as a surface to cut the chicken breast.

• Whisk: Used to mix the flour and spices together.

• Plate: Used to hold the dredged chicken pieces before frying.

Marinate in advance: Prepare the chicken the night before and let it marinate in buttermilk overnight to save time on the day of cooking.

Use a ziplock bag: Place the flour mixture and chicken pieces in a ziplock bag and shake to coat evenly, reducing mess and time.

Preheat oil: Start heating the vegetable oil while you dredge the chicken to ensure it’s ready for frying immediately.

Batch cooking: Fry multiple batches of chicken simultaneously if your pan is large enough to save time.

Use a thermometer: Monitor the oil temperature with a thermometer to maintain consistent heat and reduce cooking time.