Popcorn Chicken

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Fried chicken is a favorite in our house, but I rarely actually make it. I’m not a fan of frying, and doing whole pieces of chicken just seems to take forever. But popcorn chicken is another story.

Little bites of tender chicken can be quickly coated with buttermilk and flour, and then fried in just minutes. My family loves this.

How to Make Popcorn Chicken

To begin, cut 3 or 4 boneless, skinless chicken breasts into small, 3/4 inch pieces. Sprinkle it with about a half teaspoon each of salt and pepper.

In a Dutch oven or other deep pot, begin heating 2 inches of cooking oil (peanut, canola, or vegetable) over medium heat. You want the oil at about 350 degrees.

Pour a cup and a half of buttermilk into a shallow dish, and drop a couple of handfuls of the chicken pieces into it. Stir it around to coat the chicken well.

Then scoop out the chicken and drop it into a shallow dish with the flour. Stir that around to coat it as well.

Carefully sink the chicken down into the hot oil and cook it for about 5 minutes or until it’s golden. Scoop it out onto a platter that is lined with a paper towel to absorb excess oil.

Repeat this process with all of the chicken.

And do your very best to keep little fingers from stealing pieces before you get it on the table!

Enjoy with your favorite dipping sauce and sides. This Copycat Cracker Barrel Cole Slaw is a great side dish to go with your popcorn chicken. When the weather is growing colder, you might want to try out this terrific Skillet Creamed Corn.

Popcorn Chicken

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• Author: Trish Corlew

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Description

Popcorn chicken is a favorite in my family. Little bites of tender chicken can be quickly coated with buttermilk and flour and then fried in just minutes.

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Ingredients

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• 3 or 4 boneless, skinless chicken breasts cut into small, 3/4-inch pieces
• 1/2 tsp salt
• 1/4 – 1/2 tsp pepper
• Cooking oil (enough to cover your pot 2 inches)
• 1 1/2 cups buttermilk
• 1 cup flour, seasoned with your choice of seasoning

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Instructions

1. To begin, cut 3 or 4 boneless, skinless chicken breasts into small, 3/4 inch pieces. Sprinkle it with about a half teaspoon each of salt and pepper.
2. In a Dutch oven or other deep pot, begin heating 2 inches of cooking oil (peanut, canola, or vegetable) over medium heat. You want the oil at about 350 degrees.
3. Pour a cup and a half of buttermilk into a shallow dish, and drop a couple handfuls of the chicken pieces into it. Stir it around to coat the chicken well.
4. Then scoop out the chicken and drop it into a shallow dish with the flour. Stir that around to coat it as well.
5. Carefully sink the chicken down into the hot oil and cook it for about 5 minutes or until golden.
6. Scoop it out onto a platter lined with a paper towel to absorb excess oil. Repeat with all of the chicken.

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