Popcorn Chicken Recipe

Chicken breast: Cut into bite-sized pieces for easy frying.

Buttermilk: Used for marinating the chicken to keep it tender and juicy.

All-purpose flour: Forms the base of the coating mixture.

Garlic powder: Adds a savory flavor to the coating.

Paprika: Provides a mild heat and color to the coating.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a bit of spice to the coating.

Breadcrumbs: Creates a crispy outer layer for the chicken.

Vegetable oil: Used for frying the chicken pieces until golden brown.

When marinating the chicken pieces in buttermilk, ensure they are fully submerged to allow the buttermilk to tenderize the chicken evenly. This not only enhances the flavor but also helps the flour mixture and breadcrumbs adhere better, resulting in a crispier coating.

• 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 provides a similar tanginess and helps tenderize the chicken just like buttermilk.

• All-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating and is a good gluten-free option.

• Garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor to the chicken.

• Paprika - Substitute with chili powder: Chili powder adds a bit of heat and a similar smoky flavor.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture.

• Black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile.

• Breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and create a crispier texture.

• Vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable 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 to an airtight container or a resealable plastic bag. If using a container, place a sheet of parchment paper between layers to prevent sticking.
• Store the container in the refrigerator if you plan to consume the popcorn chicken within 3-4 days. For longer storage, place the container in the freezer.
• For freezing, spread the chicken pieces on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chicken to a resealable plastic bag or an airtight container. Label with the date to keep track of freshness.
• To reheat refrigerated popcorn chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 10-15 minutes until heated through and crispy.
• For reheating frozen popcorn chicken, preheat the oven to 400°F (200°C). Bake the frozen chicken on a baking sheet for 20-25 minutes, flipping halfway through, until hot and crispy.
• Avoid microwaving as it can make the popcorn chicken lose its crispiness and become rubbery.

• 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 chicken pieces in a single layer and cook for 5-7 minutes, shaking the basket halfway through for even reheating.

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

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

• Use a toaster oven preheated to 375°F (190°C). Place the chicken pieces on the rack and heat for 8-10 minutes until hot and crunchy.

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

• Another mixing bowl: This will be used to mix the flour, garlic powder, paprika, salt, and black pepper.

• Tongs: Handy for dredging the marinated chicken pieces in the flour mixture and coating them with breadcrumbs.

• Frying pan: Essential for heating the vegetable oil and frying the chicken pieces.

• Paper towels: Place these on a plate to drain the excess oil from the fried chicken pieces.

• Plate: Use this to hold the chicken pieces after they have been dredged and coated with breadcrumbs, before frying.

• Measuring cups: Necessary for accurately measuring the buttermilk, flour, and breadcrumbs.

• Measuring spoons: Useful for measuring out the garlic powder, paprika, salt, and black pepper.

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

• Cutting board: Provides a safe surface for cutting the chicken breast into pieces.

• Slotted spoon: Ideal for removing the fried chicken pieces from the hot oil.

Marinate overnight: Prepare the chicken and buttermilk mixture the night before to save time.

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

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

Batch frying: Fry multiple chicken pieces at once to reduce cooking time.

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