Popcorn Chicken
Popcorn chicken is everyone's favorite party snack. These popcorn chicken nuggets are soaked in buttermilk, dredged in seasoned flour, and fried until golden.
Ingredients
- 0.5 cupButtermilk
- 1 largeEggs
- 1 tbsphot sauce
- 1 tspKosher Salt, for sprinkling plus more
- 3 lbboneless skinless chicken breasts, cut into 1/2-inch pieces
- 1.75 cupAll Purpose Flour
- 0.75 cupCornstarch
- 2 tbspseasoned salt
- 1 tspMustard Powder
- 1 tspGround Black Pepper
- 1 tspGround Thyme, optional
- Vegetable Oil, for frying
Instructions
- 1
In a large bowl, whisk together the buttermilk, egg, hot sauce, and kosher salt. Add the chicken and fold to coat. In a large zip-top bag, combine the flour, cornstarch, seasoned salt, mustard powder, pepper, and thyme, if using.
- 2
To a large pot or Dutch oven, add vegetable oil until it's about 1½ inches deep. Heat over medium heat until a deep fry thermometer registers 400℉.
- 3
Remove half of the chicken from the buttermilk mixture, allowing the excess to drip off. Add the chicken to the flour mixture all at once. Shake the bag until the chicken is well coated. Remove the chicken, shaking off the excess, and place the coated chicken on a sheet pan. Repeat with the remaining half of the chicken.
- 4
Separating pieces as necessary, carefully lower 8 to 10 pieces of chicken into the hot oil, using a spider or slotted spoon to spread them apart. Stirring occasionally and fry until golden brown, 3 to 4 minutes. Remove the chicken to a paper towel-lined tray and sprinkle with salt, if desired. Repeat with the remaining chicken. Serve hot.
- 5
Freezer instructions: Let the fried popcorn chicken cool completely before placing on a sheet tray. Freeze the popcorn chicken for 1 hour before transferring the pieces to a freezer bag. To reheat, heat the oven or air fryer to 375℉. Bake or air fry the chicken for 10 to 15 minutes until hot.