1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Vegetable oil, for frying
Instructions:
Place the bite-sized chicken pieces in a bowl and pour the buttermilk over them. Stir to coat the chicken pieces evenly in the buttermilk. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
In a shallow dish or bowl, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Stir until well combined.
Remove the marinated chicken from the refrigerator and let any excess buttermilk drip off.
Working in batches, dredge the chicken pieces in the seasoned flour mixture, coating them thoroughly. Shake off any excess flour and place the coated chicken pieces on a baking sheet lined with parchment paper.
In a large skillet or deep fryer, heat enough vegetable oil to fully submerge the chicken pieces to 350°F (175°C).
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the skillet or fryer. Fry the chicken pieces for 3-4 minutes, or until they are golden brown and cooked through, with an internal temperature of 165°F (74°C).
Use a slotted spoon or tongs to transfer the cooked popcorn chicken to a plate lined with paper towels to drain off any excess oil.
Repeat the frying process with the remaining chicken pieces until all are cooked.
Serve the popcorn chicken hot with your favorite dipping sauces, such as ketchup, barbecue sauce, honey mustard, or ranch dressing.
Enjoy your homemade crispy and flavorful popcorn chicken as a delicious snack or appetizer!
This homemade popcorn chicken is crispy on the outside, tender and juicy on the inside, and packed with flavor. It’s sure to be a hit with friends and family!
