Popcorn Chicken Recipe

If you’re looking for a crispy, flavorful, and downright addictive snack, look no further than this popcorn chicken recipe. This dish is perfect for game days, movie nights, or even as a fun dinner option that the whole family will love. With just a handful of ingredients and a little bit of time, you can whip up a batch of these bite-sized delights that are sure to impress. So, let’s dive into this delicious journey of making popcorn chicken!

Why You’ll Keep Making It

This popcorn chicken recipe is not only simple but also incredibly versatile. The crunchiness of the cornflakes coating combined with the tender chicken inside creates an irresistible contrast that keeps you coming back for more. The seasoning is easy to customize, allowing you to adjust the heat or flavors to suit your palate. Plus, it’s a fantastic way to use boneless, skinless chicken breasts, making it a healthier alternative to traditional fried chicken. Whether served alongside dipping sauces, included in salads, or just enjoyed on their own, these little bites will become a staple in your kitchen.

Ingredient Checklist

• 1 lb boneless, skinless chicken breasts
• 1/2 cup buttermilk
• 2 tsp dried oregano, divided
• 1 cup corn flakes, finely crushed
• 1 tbsp all-purpose flour
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper (increase to 1/2 tsp for more heat)
• Oil to fry (canola or peanut oil works well)

Tools of the Trade

• Large Mixing Bowl: For marinating the chicken in buttermilk.
• Shallow Dish: To mix the corn flakes coating ingredients.
• Frying Pan or Dutch Oven: For frying the popcorn chicken.
• Meat Thermometer: To ensure the chicken is cooked to the right temperature.
• Slotted Spoon: For removing the chicken from the oil.

Mastering Popcorn Chicken Recipe: How-To

Step 1: Marinate the Chicken

Start by cutting the boneless, skinless chicken breasts into bite-sized pieces. Place the chicken pieces into a large mixing bowl and pour the buttermilk over them. Add 1 teaspoon of dried oregano, then cover and refrigerate for at least 30 minutes. This will help tenderize the chicken and infuse it with flavor.

Step 2: Prepare the Coating

In a shallow dish, combine the finely crushed corn flakes, all-purpose flour, remaining teaspoon of dried oregano, cayenne pepper, garlic powder, onion powder, sea salt, and black pepper. Mix thoroughly until all the ingredients are well combined.

Step 3: Heat the Oil

In a frying pan or Dutch oven, pour enough oil to cover the bottom of the pan by about an inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). A meat thermometer is handy here to ensure the oil is hot enough.

Step 4: Coat the Chicken

Remove the marinated chicken from the refrigerator. Allow any excess buttermilk to drip off, then coat each piece of chicken in the cornflake mixture. Press the cornflakes onto the chicken pieces to ensure a thick, even coating.

Step 5: Fry the Chicken

Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. You can work in batches if necessary.

Step 6: Drain and Serve

Once fried, use a slotted spoon to remove the popcorn chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauces, or let cool and store for later!

Spring–Summer–Fall–Winter Ideas

• Spring: Serve with a fresh spring salad topped with a yogurt-based dressing.
• Summer: Enjoy as a picnic treat with fruit salads and cold beverages.
• Fall: Pair with apple cider and homemade dipping sauces like honey mustard.
• Winter: Create a hearty wrap with grilled veggies and ranch dressing.

Missteps & Fixes

Even the best home cooks can run into a few snags. Here are some common missteps and how to fix them:

• Chicken is not crispy: Ensure the oil is hot enough before frying. If the oil is too cool, the chicken will absorb more oil and become soggy.
• Coating falls off: Make sure the chicken pieces are well-coated with buttermilk before dredging in the cornflake mixture to help the coating stick.
• Uneven cooking: Avoid overcrowding the pan. Fry in batches to ensure even cooking and browning.

Freezer-Friendly Notes

If you want to make popcorn chicken ahead of time, it’s freezer-friendly! After frying, allow the chicken to cool completely before placing it in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. When ready to enjoy, reheat in the oven for crispiness or microwave if you’re in a hurry. Just remember to adjust the cooking time as needed!

Reader Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add more flavor and tenderness to your popcorn chicken. Just adjust the cooking time slightly, as they may take a bit longer to cook through.

What dipping sauces pair well with popcorn chicken?

Some popular options include honey mustard, barbecue sauce, ranch dressing, and a spicy sriracha mayo. Get creative and find your favorite combination!

Can I bake these instead of frying?

Yes, you can bake popcorn chicken! Preheat your oven to 400°F (200°C) and place the coated chicken on a parchment-lined baking sheet. Spray lightly with cooking oil and bake for about 20-25 minutes, flipping halfway through, until golden brown and cooked through.

How do I know when the chicken is done cooking?

The best way to check is by using a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, ensure the chicken is golden brown and juices run clear when cut.

Make It Tonight

Ready to indulge in this delightful popcorn chicken recipe? Gather your ingredients, roll up your sleeves, and get ready to enjoy a homemade snack that’s bursting with flavor and crunch. Whether you’re serving it as a party appetizer or a family dinner, this popcorn chicken will surely be a hit. Happy cooking!