Crispy Buttermilk Popcorn Chicken with Creamy Honey Sesame Dip
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
- 6 boneless chicken thighs (or any cut of boneless chicken)
- 1 cup buttermilk
- ¼ cup water
- 1 tablespoons salt
Cut the chicken up into 1 inch sized chunks and put it in a bowl or ziploc bag with 1 cup of buttermilk, water and salt
Refrigerate for a minimum of 4 hours, but it's best to leave it overnight.
Mixing the Batter
In a medium bowl, beat the eggs and set aside
In another bowl, combine all the spices, starch and flour together and set aside
Deep Frying (First Fry)
Set the deep fryer to 320F (160C) (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 350F (177C) (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
Serving: 1Servings | Calories: 392kcal | Carbohydrates: 38g | Protein: 29g | Fat: 13g | Sodium: 1574mg | Sugar: 4g