Popcorn Chicken Recipe
This delicious Popcorn Chicken recipe features tender, juicy chicken thigh pieces marinated in buttermilk and a flavorful herb and spice blend, then coated with a crispy seasoned flour mixture and shallow-fried to golden perfection. Perfect as a snack or party appetizer, this classic American comfort food delivers a crunchy, poppable texture reminiscent of movie theater popcorn chicken.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 6 hours 12 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Secret Herb and Spices Seasoning
- 2 ½ tsp salt
- 1 tsp white pepper, finely ground
- 1 tsp celery salt
- 2 tsp mustard powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried basil
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp sweet paprika
Chicken & Marinade
- 21 oz (600g) chicken thighs, skinless boneless
- 1 cup (250ml) buttermilk
- 2 tbsp pickle brine (optional)
- 1 tbsp of the seasoning blend
Flour Mixture
- 2 cups (260g) all-purpose/plain flour
- 1/2 cup (50g) cornstarch (cornflour)
- 1 tsp baking soda (bicarbonate of soda)
- 1 tsp baking powder
- 1 tbsp of the seasoning blend
Additional
- Neutral oil such as canola, vegetable, or sunflower for frying
Instructions
- Make the seasoning blend: Combine all seasoning ingredients—salt, white pepper, celery salt, mustard powder, garlic powder, onion powder, dried basil, thyme, oregano, and sweet paprika—in a small jar and mix well. Seal tightly until needed.
- Marinate the chicken: Dice the chicken thighs into small bite-sized cubes, discarding any fatty bits. In a large container or ziplock bag, mix buttermilk, pickle brine (if using), and 2-3 tablespoons of the seasoning blend. Add chicken pieces and stir to coat thoroughly. Refrigerate and marinate for 6 to 12 hours to enhance tenderness and flavor.
- Make the coating and dredge chicken: When ready to cook, sift together flour, cornstarch, baking soda, baking powder, and 1 tablespoon of the seasoning blend onto a large platter. Working in batches, drop marinated chicken pieces into the flour mixture, turning to coat all sides well. Let coated chicken rest on the flour for 5 to 10 minutes to allow the coating to absorb into the buttermilk, creating a crispy popcorn-style texture. Stir briefly, then transfer to a plate before frying.
- Shallow-fry: Heat about 2 inches of neutral oil in a large skillet or wok to 350°F (180°C), verified with an instant-read thermometer. Using tongs or kitchen tweezers, carefully add a few pieces of chicken at a time to avoid overcrowding. Fry for about 1 minute per side or up to 3 minutes for larger pieces, until deep golden brown and cooked through. Remove and place on a wire rack over paper towels to drain excess oil. Keep the cooked chicken warm in a preheated oven at 125°F (50°C) or refresh by air frying at 400°F (200°C) for a few minutes prior to serving. Continue frying remaining batches similarly.
- Serve and enjoy: Sprinkle the cooked chicken with a little extra seasoning blend if desired. Serve warm in popcorn bowls or plastic baskets with a variety of dipping sauces such as mayonnaise, sriracha, mustard, ketchup, hot honey, or barbecue sauce for a delightful finger food experience.
Notes
- To keep a large batch warm and crispy, store cooked chicken in a warm oven at about 125°F (50°C) or refresh in an air fryer before serving.
- Cut chicken into evenly sized small pieces for uniform cooking. Avoid overcrowding the pan to maintain oil temperature for crispy, non-greasy chicken.
- Check internal temperature of chicken to ensure it reaches 165°F (75°C) for safe consumption using a meat thermometer.
- Leftovers can be stored airtight in the fridge for 3-4 days or frozen in a single layer before transferring to a container. Reheat from frozen in the oven or air fryer until hot.
Find it online: https://cookingwithsarah.com/popcorn-chicken-recipe/
