Crispy Buttermilk Popcorn Chicken Recipes

CRISPY BUTTERMILK POPCORN CHICKEN IN A WAFFLE BOWL

Steps:

• Place the buttermilk, pepper and 1 teaspoon salt in a resealable plastic bag and add the chicken, turning to coat. Marinate for at least 2 or up to 8 hours in the refrigerator.
• Preheat the oven to 200 degrees F and fit a wire rack in a small baking sheet.
• Heat the oil to 375 degrees F in a heavy-bottomed pot.
• Whisk together the flour, granulated garlic, paprika and remaining 1 teaspoon salt in a dish. Remove the chicken from the buttermilk and dredge it in the flour mixture. Shake off the excess and, working in batches, fry the chicken until golden brown, 3 to 4 minutes. Transfer to the rack set in the baking sheet and keep warm in the oven while you finish frying the remaining chicken.
• To build the bowls, place some shredded lettuce in the bottom of the waffle bowls. Divide the hot popcorn chicken among them, then top with the quartered cherry tomatoes and more lettuce. Drizzle with the Buttermilk Honey Dressing.
• Mix together the mayonnaise, buttermilk, mustard, honey, dill, granulated garlic and black pepper in a small bowl and season with salt.

EASY POPCORN CHICKEN RECIPE

Steps:

• In a medium bowl, combine the flour, salt, and garlic powder.
• Pour the buttermilk into a separate bowl and the panko crumbs onto a plate.
• Dredge a piece of chicken into the flour mixture until evenly coated then dip in buttermilk, letting excess drip off. Lastly, roll in panko bread crumbs until evenly coated. Transfer to a platter.
• Preheat 1-inch of oil in a deep frying pan over medium heat. Adjust the heat to keep the oil at 350˚F. Fry the popcorn chicken in small batches, leaving space between each piece and flipping as needed. Fry until golden brown and 165˚F at the deepest part of the chicken on a thermometer.
• Remove the popcorn chicken from the oil and let it rest on a paper towel-lined plate. Serve immediately with your favorite dipping sauce!

POPCORN CHICKEN

Steps:

• Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.
• Heat 1 1/2 to 2 inches of oil in a large pot over medium heat.
• Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture.
• Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.

CRISPY BUTTERMILK POPCORN CHICKEN

Steps:

• Cut the Boneless, Skinless Chicken Thigh (6) up into 1-inch sized and put them in a bowl or plastic bag with Buttermilk (1 cup), Water (1/4 cup) and Salt (1 tablespoon). Refrigerate for a minimum of 4 hours, but it's best to leave it overnight.
• In a medium bowl, beat the Egg (2) and set aside.
• In another bowl, combine Potato Starch (1/2 cup), All-Purpose Flour (1/2 cup), Garlic Powder (3 teaspoon), Salt (1 1/2 teaspoon), Onion Powder (1 teaspoon), Paprika (1 teaspoon), Cayenne Pepper (1 teaspoon), Ground Black Pepper (1 teaspoon), and Ground Cumin (1/2 teaspoon) and set aside.
• Place Cooking Oil (as needed) in the deep fryer and set to 320 degrees F (160 degrees C). If you are using a high wall pot over the stove, set the heat to medium-low.
• One by one, take each chicken piece and lightly coat the flour mix and dust off the excess flour. Then coat it with the egg mixture, then again in the flour mixture. Optional: Repeat the egg and flour mixture steps a few more times if you want a thicker batter.
• Deep fry the chicken in batches for 1 minute, then let the chicken rest on a paper towel-lined plate to absorb excess oil. Repeat with all the pieces.
• Set the deep fryer to 350 degrees F (180 degrees C). If you are using a high wall pot over the stove, set the heat to medium.
• Add the chicken back in and cook it for 3-4 minutes.
• Let it cool on newspaper or paper towel for a few minutes. Serve with your favorite dipping sauce.