Popcorn Chicken Recipe
Deep-fried chicken pieces with salt and pepper.
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Ingredients
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Shacks
Method
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Prepare chicken
Cut boneless skinless chicken thighs into 1-inch popcorn-size pieces. Pat dry with paper towels to remove moisture so the coating sticks.
Marinate
In a large bowl, whisk buttermilk with 0.5 tsp salt and 0.25 tsp pepper. Add chicken pieces and refrigerate 30–60 minutes to tenderize and flavor.
Make dry coating
In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, the remaining 0.5 tsp salt, and 0.5 tsp pepper.
Coat chicken
Shake excess marinade from each piece, dip in beaten eggs, then thoroughly coat with the flour–starch mixture. Press coating onto the chicken to ensure adhesion.
Heat oil
Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2 inches and heat to 350°F (175°C). Maintain temperature during frying.
Fry
Fry chicken in batches for 3–4 minutes per batch, until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pot.
Drain and serve
Transfer fried chicken to a rack or paper towels to drain. Lightly salt while hot and serve immediately with dipping sauces.
