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SideChef
Recipes
Crispy Buttermilk Popcorn Chicken
Recipe

15 INGREDIENTS • 9 STEPS • 4HRS 40MINS

Crispy Buttermilk Popcorn Chicken

4.0
3 ratings
These crispy bite sized buttermilk popcorn chicken go amazingly with our sweet creamy honey sesame dip. Perfect for sharing as a snack or appetizer. I used my deep fryer for this, but you can also just use a pot of oil on the stove!
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Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
These crispy bite sized buttermilk popcorn chicken go amazingly with our sweet creamy honey sesame dip. Perfect for sharing as a snack or appetizer. I used my deep fryer for this, but you can also just use a pot of oil on the stove!
4HRS 40MINS
Total Time
$2.15
Cost Per Serving
Ingredients
Servings
4
US / Metric
Cooking Oil
as needed
Cooking Oil
for deep frying
Buttermilk Marinade
Boneless, Skinless Chicken Thigh
6
Boneless, Skinless Chicken Thighs
or Any cut of boneless chicken
Water
1/4 cup
Water
Salt
1 Tbsp
Wet Mix
Dry Mix
Potato Starch
1/2 cup
Potato Starch
or Potato Flour
Garlic Powder
1 Tbsp
McCormick® Garlic Powder
Salt
1/2 Tbsp
Onion Powder
1 tsp
Onion Powder
Paprika
1 tsp
Cayenne Pepper
1 tsp
Cayenne Pepper
Ground Cumin
1/2 tsp
Ground Cumin
Nutrition Per Serving
VIEW ALL
Calories
382
Fat
9.8 g
Protein
32.2 g
Carbs
37.5 g
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Crispy Buttermilk Popcorn Chicken
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author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
Cooking InstructionsHide images
step 1
Cut the Boneless, Skinless Chicken Thighs (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 Tbsp). Refrigerate for a minimum of 4 hours, but it’s best to leave it overnight.
step 2
In a medium bowl, beat the Eggs (2) and set aside.
step 3
In another bowl, combine Potato Starch (1/2 cup), All-Purpose Flour (1/2 cup), McCormick® Garlic Powder (1 Tbsp), Salt (1/2 Tbsp), Onion Powder (1 tsp), Paprika (1 tsp), Cayenne Pepper (1 tsp), Ground Black Pepper (1 tsp), and Ground Cumin (1/2 tsp) and set aside.
step 4
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.
step 5
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.
step 6
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.
step 7
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.
step 8
Add the chicken back in and cook it for 3-4 minutes.
step 9
Let it cool on newspaper or paper towel for a few minutes. Serve with your favorite dipping sauce.
step 9 Let it cool on newspaper or paper towel for a few minutes. Serve with your favorite dipping sauce.
Tags
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Appetizers
American
Chicken
Snack
Shellfish-Free
Dinner
Side Dish
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