Recipe Image

Servings:

Crispy Buttermilk Popcorn Chicken

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!

Total Time

4hr 40min

4.0

3 Ratings

Author: Pups with Chopsticks

Servings:

Ingredients

•

as needed

Cooking Oil

Buttermilk Marinade

•

Boneless, Skinless Chicken Thighs

or Any cut of boneless chicken

•

1 cup

Buttermilk

•

4 Tbsp

Water

•

1 Tbsp

Salt

Wet Mix

•

Eggland's Best Classic Eggs

Dry Mix

•

1/2 cup

Potato Starch

or Potato Flour

•

1/2 cup

All-Purpose Flour

•

1 Tbsp

Simply Organic Garlic Powder

•

1 tsp

Salt

•

1 tsp

Simply Organic Onion Powder

•

1 tsp

Paprika

•

1 tsp

Cayenne Pepper

•

1 tsp

Ground Black Pepper

•

1/2 tsp

Ground Cumin

Cooking Instructions

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 (4 Tbsp) and Salt (1 Tbsp) . Refrigerate for a minimum of 4 hours, but it’s best to leave it overnight.

In a medium bowl, beat the Eggland's Best Classic Eggs (2) and set aside.

In another bowl, combine Potato Starch (1/2 cup) , All-Purpose Flour (1/2 cup) , Simply Organic Garlic Powder (1 Tbsp) , Salt (1 tsp) , Simply Organic 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.

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.

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.

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.

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.

Add the chicken back in and cook it for 3-4 minutes.

Let it cool on newspaper or paper towel for a few minutes. Serve with your favorite dipping sauce.

Nutrition Per Serving

CALORIES

382

FAT

9.8 g

PROTEIN

32.2 g

CARBS

37.5 g