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Crispy Buttermilk Popcorn Chicken
10 minutes
30 minutes
4 servings
Steps
- Cut 6 boneless chicken thighs up into 1 inch sized chunks and put it in a bowl or ziploc bag with 1 cup buttermilk, ¼ cup water and, 1 tablespoon salt.
- Refrigerate for a minimum of 4 hours, but it's best to leave it overnight.
- Mixing the Batter
- Bowl 1: In a medium bowl, beat 2 eggs and set aside
- Bowl 2: In another bowl, combine 3-4 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon cayenne, 1 teaspoon ground pepper, ½ teaspoon ground cumin, 1 ½ teaspoons salt, ¼ cup potato starch or potato flour, and ¾ cup all purpose flour together and set aside
- Deep Frying (First Fry)
- Take the chicken out of the fridge and let it sit in room temperature for at least 1 hour.
- Set the deep fryer to 350F (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.
- Coat it with the egg mixture
- Coat it 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. Careful not to overcrowd the pan which will drop the oil temperature.
- Let the chicken rest on parchment paper or brown paper bags to absorb excess oil
- Deep Frying (Second Fry)
- Set the deep fryer to 375F (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, parchment paper or brown paper bag
- Enjoy!
- (Optional) Honey Sesame Dip
- In a small bowl combine ¼ cup mayonnaise, ½ cup sour cream, 4 teaspoons honey, 4 teaspoons sesame oil, 2-3 teaspoons soy sauce, 2-3 teaspoons toasted sesame seeds, and 3 teaspoons sriracha chili sauce (optional).
- Serve with chicken!
Originally published at pupswithchopsticks.com. Reproduced for personal collection.
