Crispy Homemade Popcorn Chicken (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
500g / 1lb chicken breast, skinless boneless (or tenderloin or boneless thighs)
02 -
3/4 cup buttermilk (see notes for substitutes)
03 -
1 1/2 tsp cooking salt / kosher salt
04 -
1 large egg (~50 - 55g, 2 oz in shell)
→ Breading and Spices
05 -
1 1/2 cups plain / all-purpose flour
06 -
1/2 cup corn flour / cornstarch (for extra crispiness)
07 -
1 tsp cooking salt / kosher salt
08 -
1/2 tsp celery salt (or 1/4 tsp extra salt)
09 -
1 tsp black pepper
10 -
1 tsp regular paprika (sweet, not hot or smoked)
11 -
1 tsp dried thyme, crushed
12 -
1 tsp dried oregano, crushed
13 -
3/4 tsp onion powder
14 -
2 tsp garlic powder
15 -
1/2 tsp mustard powder
16 -
1/2 tsp ginger powder
17 -
1/4 tsp cayenne pepper (optional, for a hint of warmth)
→ For Frying
18 -
2 1/2 - 3 1/2 cups canola oil (or vegetable/peanut oil, 2.5 cm / 1" depth)
→ Dipping Sauces
19 -
Honey mustard dipping sauce (see recipe)
20 -
Ketchup, BBQ sauce, or any favorite dipping sauce
# Instructions:
01 -
Cut chicken into 1.25 cm / 1/2" cubes. Whisk buttermilk, salt, and egg in a bowl. Add chicken, stir to coat, and refrigerate for at least 1 hour (up to 24 hours).
02 -
Mix flour, cornstarch, and all spices in a large bowl. Drizzle 3 tablespoons of the marinade into the flour mixture. Use your fingers to rub it in, creating small clumps (this adds extra crunch!).
03 -
Pick up a handful of chicken from the marinade and scatter it over the flour mixture. Toss to coat, pressing the clumpy flour onto the chicken. Shake off excess flour and spread the chicken on a tray.
04 -
Add oil to a heavy-based pot (2.5 cm / 1" depth). Heat over medium-high to 180°C/350°F. Use a thermometer or test with a breading clump—it should sizzle but not burn.
05 -
Fry the chicken in batches for 2-2.5 minutes until golden. Use a spider or slotted spoon to remove and drain on paper towels. Keep warm in a 50°C/125°F oven while frying the rest.
06 -
Serve in popcorn boxes or cups with your favorite dipping sauce for a fun presentation!
# Notes:
01 -
For a low-carb option, skip the breading and try an air fryer method (not covered here).
02 -
Reuse oil 1-2 times for frying, but note it will carry the seasoning flavor.
03 -
Leftovers keep for 3-4 days but lose crispiness. Reheat in a hot oven or quick fry.