Description
Crispy, golden-brown homemade popcorn chicken seasoned with smoked paprika and oregano, perfect for a quick snack or main course.
Ingredients
Scale
2 small chicken breasts (chopped into bite-sized pieces, about 3/4 pounds)
3/4 cup buttermilk
1/2 teaspoon salt
3/4 cup cornflour
1 tablespoon smoked paprika
1 tablespoon Oregano (dried)
1 tablespoon mustard powder
1/2 cup oil
Instructions
- In a large bowl, combine the diced chicken breast, buttermilk, and salt. Let it sit for at least 10 minutes or up to 30 minutes.
- In a separate bowl, whisk together the cornflour, smoked paprika, oregano, and mustard powder.
- Add oil to a deep frying pan and place it over medium heat. Wait for the temperature to reach 350-375°F. Drain the chicken from the buttermilk.
- Moving quickly, dip the chicken pieces in the dry mixture until completely coated. Add them to the hot oil and fry for 2-3 minutes or until golden and crispy.
- Drain on a paper towel, season with more salt and enjoy.
Notes
- Ensure oil temperature stays consistent for the best crunch.
- Do not overcrowd the pan while frying.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 294 kcal
- Sugar: 3 g
- Sodium: 407 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 45 mg