TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 4 to 6
LEVEL: Easy

ingredients

  • 3 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 2 tsp sea salt
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 2 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp ground turmeric
  • 1 tsp onion powder
  • Freshly ground black pepper, to taste
  • Canola or vegetable oil, for deep-frying
  • Maple syrup, for dipping (optional)
  • BBQ sauce, for dipping (optional)
  • Honey mustard, for dipping (optional)
  • GEAR:
    • Large bowl
    • Large self-sealing plastic bag
    • Large, heavy saucepan
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    • Print Recipe

    Directions

    CHICKEN:
    Cut the chicken breasts into equal bite sized pieces. In a large bowl combine the chicken pieces, buttermilk, and 1 teaspoon of sea salt. Cover, and chill in the fridge for a minimum of 1 hour, and up to 8 hours.

    BREADING:
    In a large self sealing plastic bag combine the all purpose flour, 1 teaspoon of sea salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, and lots of freshly ground pepper. Seal the bag and shake well.

    SHKIAFFING IT TOGETHER:
    In a heavy saucepan, heat 4 to 6 inches of oil over medium heat until a thermometer reads 350 degrees F. Remove one third of the chicken pieces from the buttermilk marinade with a slotted spoon, and shake them around over the marinade bowl to remove the excess liquid. Add the chicken pieces to the plastic bag filled with the breading. Seal the bag, and shake to coat all the pieces well. Remove each piece individually, and give each piece a quick shake to remove the excess flour. Carefully add the chicken pieces to the hot oil. Cook for 3 to 4 minutes, or until golden brown and cooked through. (If unsure if chicken is cooked, slice a piece in half to check that the center is no longer pink.) Once it is cooked, let the popcorn chicken drain on paper towels. Repeat with the remaining chicken. Serve popcorn chicken with maple syrup, BBQ sauce, or honey mustard for dipping.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on April 16, 2014

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      Really great recipe! Made for my parents after seeing the recipe on Bitchin' Kitchen and they came out an absolute treat. Very easy to make and unlike other similar recipes the seasoning was not overpowering but just delicious! The buttermilk marinade kept the chicken amazingly soft it was almost like eating a marshmallow. All in all a great recipe, highly recommended

      people found this review Helpful.
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    • on April 25, 2012

      Flag

      This recipe for popcorn chicken tasted just like fried chicken without the skin. It was easy, flavorful, moist, and crunchy. The entire family loved them! We served them with homemade waffles - our first experience with chicken 'n waffles and now we're fans!

      people found this review Helpful.
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    • on March 19, 2012

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      Yummy! Had to improvise when it came to tumeric. Instead, used a blend ground mustard, curry and coriander- these added a nice flavor- not overpowering. Other adjustment: buttermilk was accompanied by dijon and brown sugar.
      Made one batch the same day and the other batch the next-sat in marinade overnight. Family was pleased with these. Texture was crispy, flavor was great, chicken was tender.

      people found this review Helpful.
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