Description
Homemade crispy popcorn chicken made with tender chicken tenders marinated in buttermilk and coated in a flavorful seasoned flour blend, then deep-fried to perfection.
Ingredients
Scale
- 1 lb chicken tenders, cut into bite size pieces
- 1 cup buttermilk, full fat preferably
- ½ tsp salt, to taste
- ½ tsp black pepper, to taste
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- Oil, enough for deep frying
- Chopped parsley, for garnish
Instructions
- In a medium bowl, combine the chicken pieces with buttermilk, salt, and black pepper. Mix well, ensuring each piece is coated, then refrigerate and marinate for at least 30 minutes (up to 4 hours).
- On a plate, whisk together the flour, baking powder, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and salt.
- Remove chicken from marinade, drain excess buttermilk, and pat dry. Dredge each piece in the seasoned flour mixture.
- In a deep frying pan or heavy pot, heat enough oil until it reaches 325°F (163°C).
- Fry the coated chicken pieces in batches for 3-5 minutes or until golden brown and crispy.
- Use a slotted spoon to transfer the fried chicken onto a plate lined with kitchen paper towels.
- Sprinkle chopped parsley over the crispy popcorn chicken and serve immediately.
Notes
- Serve with your favorite dipping sauces like ketchup or ranch.
- Ensure the internal temperature of the chicken reaches at least 165°F (74°C).
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Deep frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Crispy Popcorn Chicken, Chicken Tenders, Fried Chicken