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.
Ingredients
Scale
- 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
Instructions
- 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 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 golden.
- Scoop it out onto a platter lined with a paper towel to absorb excess oil. Repeat with all of the chicken.