Recipe Index

Ingredients

• 1lb chicken breast (, skinless boneless, tenderloin or boneless thighs (Note 1))
• 3/4 cup buttermilk ((Note 2 for yogurt/milk sub))
• 1 1/2 tsp cooking salt / kosher salt ((Note 3))
• 1 large egg ((~1¾-2 oz, 2 oz in shell))
• 1 1/2 cups flour (, plain / all purpose)
• 1/2 cup corn flour / cornstarch ((makes it crispy!))
• 1 tsp cooking salt / kosher salt ((Note 3))
• 1/2 tsp celery salt ((sub 1/4 tsp extra salt))
• 1 tsp black pepper
• 1 tsp regular paprika ((aka sweet paprika, not hot or smoked))
• 1 tsp dried thyme (, crushed with fingers to make it finer)
• 1 tsp dried oregano (, crushed with fingers to make it finer)
• 3/4 tsp onion powder
• 2 tsp garlic powder
• 1/2 tsp mustard powder
• 1/2 tsp ginger powder
• 1/4 tsp cayenne pepper (, optional (tiniest background warmth, doesn't make it spicy))
• 2 1/2 - 3 1/2 cups canola oil (1 in / 1" depth) (, or vegetable or peanut oil (Note 8 for re-use))
• 1/2 batch Honey mustard dipping sauce ((pictured in post))
• Ketchup, tomato sauce,

Method

1. Cut the chicken breast into small cubes of about half an inch.
2. Whisk the buttermilk, the teaspoon and a half of cooking salt and the egg in a bowl, add the chicken cubes, stir them to coat, and refrigerate the popcorn chicken marinade for 1 hour and up to 24 hours.
3. Mix the flour, corn flour, cooking salt, celery salt, black pepper, paprika, dried thyme, dried oregano, onion powder, garlic powder, mustard powder, ginger powder and cayenne pepper in a large bowl for the seasoned breading.
4. Drizzle 3 tablespoons of the buttermilk marinade into the breading mixture and rub it in with your fingers so small clumps form throughout the flour, which fry up extra crunchy.
5. Heat the canola oil in a heavy pot to a depth of about an inch and bring it to 350°F, and set a low oven at 125°F to keep finished batches warm.
6. Lift handfuls of chicken from the marinade, scatter them over the breading, spoon flour over them, toss to coat, press the clumpy coating onto each piece, then shake off the excess through your fingers and spread the breaded chicken on a tray.
7. Just before frying each batch, re-toss the breaded chicken in the flour left on the tray and make sure the pieces are separated.
8. Lower the chicken into the hot oil and fry it for 2 to 2½ minutes until deep golden, separating any pieces that stick together halfway through.
9. Drain the popcorn chicken on a paper towel lined tray, keep it warm in the low oven while the remaining batches fry, and serve it with honey mustard dipping sauce or ketchup.

Prep: 25 min · Cook: 10 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data