Popcorn Chicken Recipe
This popcorn chicken recipe is crispy, flavorful, and addictive! Perfect for game days, movie nights, or a fun family dinner with a crunchy cornflake coating.
Equipment
- Large Mixing Bowl
- Shallow Dish
- Frying Pan
- Dutch Oven
- Meat Thermometer
- Slotted Spoon
Ingredients
- 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
Instructions
- Cut 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 to tenderize and flavor the chicken.
- 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 well combined.
- Pour enough oil into a frying pan or Dutch oven to cover the bottom by about an inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a meat thermometer to check the temperature.
- Remove the marinated chicken from the refrigerator. Let excess buttermilk drip off, then coat each piece in the cornflake mixture, pressing the coating to ensure it sticks well.
- Carefully place the coated chicken pieces into the hot oil, avoiding overcrowding. Fry for 4-5 minutes on each side or until golden brown and cooked through. Fry in batches if necessary.
- Use a slotted spoon to remove the fried chicken and place on paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauces or store for later.
Notes
- Ensure oil is hot enough (350°F) before frying to keep chicken crispy and prevent sogginess.
- Press cornflake coating firmly onto chicken for a thick, crunchy crust.
- Fry in batches to avoid overcrowding and ensure even cooking.
- Popcorn chicken can be frozen after frying; reheat in oven for best crispiness.
- Try baking instead of frying for a lighter version, baking at 400°F for 20-25 minutes.