Crispy Popcorn Chicken
Crispy popcorn chicken with a golden crust and juicy center, seasoned with simple spices. Perfect for snacking, dinner, or easy meal prep.
Equipment
- mixing bowls
- deep skillet or fryer
- slotted spoon
- wire rack or paper towels
- thermometer
Ingredients
- 2 small chicken breasts, cut into bite-size pieces
- 3/4 cup buttermilk
- 1/2 tsp salt
- 3/4 cup cornflour (cornstarch)
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tbsp mustard powder
- 1/2 cup oil for frying
Instructions
- Combine the chicken, buttermilk, and salt in a bowl. Marinate for 10–30 minutes.
- In a separate bowl, mix the cornflour, smoked paprika, oregano, and mustard powder.
- Heat the oil to 350–375°F (175–190°C).
- Coat the chicken pieces evenly in the dry mixture.
- Fry the chicken for 2–3 minutes per side until golden and crispy.
- Drain on a rack or paper towels, season with extra salt if needed, and serve warm.
Notes
Air Fryer: Cook at 375°F (190°C) for 10–12 minutes, flipping once. Oven: Bake at 375°F (190°C) for 16–20 minutes, flipping halfway. Store leftovers up to 3 days in the fridge or 2 months in the freezer.
Nutrition
Calories: 294kcalCarbohydrates: 26gProtein: 14gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 407mgPotassium: 220mgFiber: 2gSugar: 3gVitamin A: 180IUVitamin C: 2mgCalcium: 60mgIron: 1.1mg