Popcorn Chicken Bite Snack (Printable version)

Bite-sized chicken coated in a flavorful, crispy crust ideal for snacking or sharing.

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breast or thigh, cut into ¾ inch pieces

→ Marinade

02 - ½ cup buttermilk
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - ½ tsp paprika
06 - ½ tsp salt
07 - ¼ tsp ground black pepper

→ Breading

08 - 1¼ cups all-purpose flour
09 - ½ cup cornstarch
10 - 1 tsp baking powder
11 - 1 tsp paprika
12 - 1 tsp salt
13 - ½ tsp cayenne pepper (optional)
14 - Freshly ground black pepper, to taste

→ Frying

15 - Vegetable oil, for deep frying

# Step-by-step guide:

01 - Combine chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate for a minimum of 30 minutes up to 4 hours.
02 - In a separate large bowl, whisk together flour, cornstarch, baking powder, paprika, salt, cayenne pepper, and freshly ground black pepper until evenly combined.
03 - Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
04 - Remove chicken from marinade allowing excess to drip off. Toss pieces in the flour mixture for an even coat. For added crispness, dip the coated chicken back into buttermilk and dredge again in the flour mixture.
05 - Fry chicken in batches without overcrowding, cooking each batch for 3 to 4 minutes or until golden brown and fully cooked through.
06 - Use a slotted spoon to remove chicken and transfer to a wire rack or paper towels to drain.
07 - Serve hot alongside preferred dipping sauces such as ranch, honey mustard, or barbecue sauce.

# Expert Tips:

01 -
  • They're ready in under 40 minutes start to finish, so you can satisfy a craving without waiting.
  • The double-breading trick makes them shatteringly crispy—you know, that sound when you bite into them—but the chicken stays juicy underneath.
  • A batch easily disappears at parties, and people never believe you made them from scratch.
02 -
  • If your oil isn't hot enough, the chicken absorbs oil instead of frying, and you end up with greasy pieces instead of crispy ones—this is the most common mistake.
  • Don't skip letting excess buttermilk drip off before breading, or the coating gets too thick and browns before the chicken finishes cooking inside.
  • Once they're done, eat them soon because they lose their crispiness as they cool, though they're still good at room temperature.
03 -
  • If you don't have a thermometer, test the oil temperature by dropping a small piece of bread into it—if it browns in about 60 seconds, you're ready.
  • Thigh meat stays juicier than breast because of the fat content, and honestly, I prefer it for this recipe even though breast is more traditional.
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