Addictively crispy, thoroughly seasoned, and finger-lickin’ good, popcorn chicken is a staple meal for American kids and parents alike. Made famous by the fast food chain Kentucky Fried Chicken, these bites knock that version out of the park! Speaking of, this popcorn chicken makes the perfect finger food for game day, especially when tossed in buffalo sauce and butter. They would make great leftovers heated up and tossed in orange chicken sauce, sprinkled on a green salad, on top of waffles, or served, like traditional fried chicken, over a bed of creamy mashed potatoes.
What is in popcorn chicken?
Popcorn chicken is made similarly to classic southern fried chicken. A mixture of tenderizing buttermilk, egg, hot sauce, and salt seasons the meat, but it also cuts out the tedious task of individually dunking the chicken in a three-part breading station. The dry ingredients are spiced up with a couple tablespoons of Ree Drummond’s favorite seasoning salt to cut down on the ingredient list, and a little mustard powder, extra black pepper, and ground thyme bring even more nostalgic flavor. The all-purpose flour gives the fried chicken a golden hue while cornstarch is the key to a crispy coating. After giving the chicken a nice “shake n bake” tumble in a zip-top bag, it is ready to jump in some hot oil!
What part of the chicken is popcorn chicken?
Fast food chains and many other companies use small pieces of all-white breast meat. This recipe also calls for tender boneless skinless chicken breasts, however, the same amount of boneless skinless chicken thighs can be substituted for those who like dark meat!
Is popcorn chicken just chicken nuggets?
Not quite! Chicken nuggets are generally made from ground chicken that is breaded and deep fried. Popcorn chicken is more like a bite-sized version of chicken tenders, made from sliced meat rather than ground.
Can popcorn chicken be made ahead?
This recipe makes plenty of chicken to save or can be easily doubled, and it can be frozen for future snacks! Allow the cooked chicken to cool completely and spread the pieces into an even layer onto a baking sheet (this keeps them from sticking together). Allow them to freeze for at least 1 hour before transferring them to a freezer-safe resealable plastic bag. When hunger strikes, these babies can be heated until crispy and sizzling in a 375 degree oven or air-fryer for 10 to 15 minutes.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
Ingredients
- 1/2 c.
buttermilk
- 1
large egg
- 1 tbsp.
hot sauce
- 1 tsp.
kosher salt, plus more for sprinkling
- 3 lb.
boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 3/4 c.
all-purpose flour
- 3/4 c.
cornstarch
- 2 tbsp.
seasoned salt
- 1 tsp.
mustard powder
- 1 tsp.
ground black pepper
- 1 tsp.
ground thyme (optional)
Vegetable oil, for frying
- Nutrition Information
- Per Serving (Serves 10)
- Calories546 Fat33 gSaturated fat3 gTrans fat0 gCholesterol118 mgSodium501 mgCarbohydrates26 gFiber1 gSugar1 gProtein34 gVitamin D0 mcgCalcium30 mgIron2 mgPotassium511 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large bowl, whisk together the buttermilk, egg, hot sauce, and kosher salt. Add the chicken and fold to coat. In a large zip-top bag, combine the flour, cornstarch, seasoned salt, mustard powder, pepper, and thyme, if using.
- Step 2To a large pot or Dutch oven, add vegetable oil until it's about 1 ½ inches deep. Heat over medium heat until a deep fry thermometer registers 400℉.
- Step 3Remove half of the chicken from the buttermilk mixture, allowing the excess to drip off. Add the chicken to the flour mixture all at once. Shake the bag until the chicken is well coated. Remove the chicken, shaking off the excess, and place the coated chicken on a sheet pan. Repeat with the remaining half of the chicken.
- Step 4Separating pieces as necessary, carefully lower 8 to 10 pieces of chicken into the hot oil, using a spider or slotted spoon to spread them apart. Stirring occasionall, let them fry until golden brown, 3 to 4 minutes. Remove the chicken to a paper towel-lined tray and sprinkle with salt, if desired. Repeat with the remaining chicken. Serve hot.
- Step 5Freezer instructions: Allow the fried popcorn chicken to cool completely before placing on a sheet tray. Freeze the popcorn chicken for 1 hour before transferring the pieces to a freezer bag. To reheat, heat the oven or air fryer to 375℉. Bake or air fry the chicken for 10 to 15 minutes until hot.
Tip: For those who prefer dark meat, substitute the chicken breasts for the same amount of boneless skinless chicken thighs.
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