Crunchy Popcorn Chicken with Dipping Sauce Trio

Name: Crunchy Popcorn Chicken with Dipping Sauce Trio
Prep time: 25 min
Cook time: 15 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 500 g chicken breast (cut into 1-inch pieces); 1 cup buttermilk; 1 tsp salt; 1/2 tsp black pepper; 1 cup all-purpose flour; 1 cup cornstarch; 2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cayenne pepper; 1 L vegetable oil (for frying)

50 min 6 servings Medium

All Recipes

Enjoy these bite-sized, double-dredged nuggets that stay crunchy. Perfect for a snack or party appetizer with three delicious dipping sauces.

Prep

25 min

Cook

15 min

Total

50 min

Servings

Difficulty

Medium

Popcorn chicken is a beloved snack, perfect for parties, movie nights, or simply as a delightful treat. These bite-sized pieces of chicken are not only easy to make but also incredibly satisfying with their crispy, golden exterior. What sets this recipe apart is the double-dredging technique that ensures each nugget remains crunchy, even after cooling. Paired with a trio of dipping sauces, our popcorn chicken is a sure-fire hit that will keep everyone coming back for more.

Instructions

Marinate the Chicken

In a bowl, combine chicken pieces, buttermilk, salt, and black pepper. Cover and marinate in the fridge for at least 1 hour or overnight for best results.

Pro tip: Marinating overnight enhances the flavour and tenderness.

Prepare the Breading Station

In a separate bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper.

Heat the Oil

Pour vegetable oil into a deep frying pan, about 5 cm deep. Heat the oil to 180°C (350°F).

Pro tip: Use a thermometer to maintain consistent oil temperature.

Dredge the Chicken

Remove chicken from the marinade, letting excess drip off. Coat each piece in the flour mixture, then repeat the process for double dredging.

Pro tip: Double dredging ensures a thicker, crispy crust.

Fry the Chicken

Carefully place the chicken pieces into the hot oil in batches. Fry for 5-6 minutes until golden brown and crispy. Ensure the internal temperature reaches 74°C (165°F).

Pro tip: Avoid overcrowding the pan to keep the oil temperature steady.

Drain and Rest

Remove chicken with a slotted spoon and drain on a paper towel-lined plate. Let rest for 5 minutes before serving.

Pro tip: Resting allows the coating to set and remain crispy.

💡

Tips & Tricks

To ensure even cooking, cut chicken into uniform-sized pieces.
Double dredging creates a thicker, crunchier crust.
For extra flavour, marinate the chicken overnight in buttermilk.
Use a thermometer to check oil temperature for perfect frying.

Frequently Asked Questions

What is the best way to make popcorn chicken stay crunchy?

Double dredging the chicken with flour and cornstarch ensures a thicker, crunchier crust.

How long should I marinate the chicken?

Marinate the chicken for at least 1 hour, but overnight is best for maximum flavour.

What temperature should the oil be for frying?

Heat the oil to 180°C (350°F) for optimal frying results.

What should the internal temperature of the chicken be?

Ensure the chicken reaches an internal temperature of 74°C (165°F) for safe consumption.

Can I make popcorn chicken ahead of time?

Yes, you can marinate the chicken in advance and fry up to 3 days prior. Reheat in the oven to retain crispiness.

Serving Suggestions

Serve these crunchy nuggets with a side of fries or a fresh salad for a complete meal. The trio of dipping sauces includes a classic honey mustard, spicy sriracha mayo, and a tangy BBQ sauce, providing a variety of flavour profiles to indulge in. You can prepare the chicken in advance by marinating it overnight, and the cooked nuggets can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain their crispiness.

Nutrition per serving

350

Calories

28g

Protein

15g

Fat

Juicy grilled chicken thighs coated in a tangy Carolina-style barbecue sauce.

Medium55 min

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