Crispy Buttermilk Popcorn Chicken
These crispy bite sized buttermilk popcorn chicken go amazingly with our sweet creamy honey sesame dip. Perfect for sharing as a snack or appetizer.
Servings: 4 Servings
Calories: 540kcal
Ingredients
Buttermilk Marinade
- 6 boneless chicken thighs (or any cut of boneless chicken)
- 1 cup buttermilk
- ¼ cup water
- 1 tablespoon salt
Wet Mix
- 2 eggs
Dry Mix
- ¼ cup potato starch or potato flour (can be substituted with corn starch, but it won't be as crispy)
- ¾ cup all purpose flour
- 3-4 teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground pepper
- ½ teaspoon ground cumin
- 1 teaspoon cayenne (optional)
Instructions
Preparation
- Cut 6 boneless chicken thighs up into 1 inch sized chunks and put it in a bowl or ziploc bag with 1 cup buttermilk, ¼ cup water and, 1 tablespoon salt.
- Refrigerate for a minimum of 4 hours, but it's best to leave it overnight.
Mixing the Batter
- Bowl 1: In a medium bowl, beat 2 eggs and set aside
- Bowl 2: In another bowl, combine 3-4 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon cayenne, 1 teaspoon ground pepper, ½ teaspoon ground cumin, 1 ½ teaspoons salt, ¼ cup potato starch or potato flour, and ¾ cup all purpose flour together and set aside
Deep Frying (First Fry)
- Take the chicken out of the fridge and let it sit in room temperature for at least 1 hour.
- Set the deep fryer to 350F (if you are using a high wall pot over the stove, set the heat to medium-low)
- One by one, take each chicken piece and lightly coat the flour mix and dust off the excess flour.
- Coat it with the egg mixture
- Coat it again in the flour mixture
- (Optional) Repeat the egg and flour mixture steps a few more times if you want a thicker batter.
- Deep fry the chicken in batches for 1 minute. Careful not to overcrowd the pan which will drop the oil temperature.
- Let the chicken rest on parchment paper or brown paper bags to absorb excess oil
Deep Frying (Second Fry)
- Set the deep fryer to 375F (if you are using a high wall pot over the stove, set the heat to medium)
- Add the chicken back in and cook it for 3-4 minutes
- Let it cool on newspaper, parchment paper or brown paper bag
- Enjoy!
Notes
- Marinate the Chicken For a Mininum of 4 hours: For maximum flavor, make sure to marinate the chicken pieces in the buttermilk mixture for at least 4 hours, or preferably overnight. This will tenderize the meat and infuse it with a rich, tangy flavor.
- Use the Right Oil Temperature: Don't set the oil temperature too low or too high. A low temperature can result in soggy, oily chicken, while an overly high temperature can cook the outside too fast, leaving the inside raw. Aim for a temperature of 350 F for the first fry and 375 F for the second fry.
- Use High Smoking Point Oils to Deep Fry: I prefer to use peanut oil however peanut oil may be hard to find, there are a lot of allergies around it and sometimes it can be quite pricey. An good alternative to peanut oil would be canola oil or vegetable oil which have higher smoking points which means they can deep fry at a higher temperature for a crispier batter.
- Don't Overcrowd the Pan: When frying, be careful not to overcrowd the pan. Overcrowding can drop the oil temperature and lead to uneven cooking. Fry the chicken in batches for best results.
- Double Fry for Perfect Texture: To achieve a golden brown, crispy exterior and a fully cooked interior, double fry your chicken. The first fry lightly cooks the chicken and sets the batter, while the second fry crisps up the exterior and finishes cooking the chicken.
- Don't Fry Chicken Straight From the Fridge: If you deep fry cold chicken, you will get a crispy and cooked chicken on the outside, with a chance of it being raw in the middle because the heat won't be able to penetrate the middle quick enough to cook the chicken at an even temperature. Make sure you take the chicken out, at least an hour before you start deep frying it.
