Pioneer Woman Best Popcorn Chicken

Pioneer Woman best popcorn chicken is a crispy, golden fried chicken bite with buttermilk-soaked chicken breast, seasoned flour and cornstarch that comes together in 45 minutes. Save this easy crowd-pleasing appetizer for game day, tailgate parties or busy weeknight dinners, because it's a quick deep-fried finger food.

Cut the chicken into pieces no bigger than 1/2 inch, because small bites cook through in just 3 to 4 minutes. Cut them bigger and the coating turns dark before the center is done.

Shaking the chicken in a zip-top bag with flour, cornstarch and seasoned salt coats every piece evenly without clumpy hands. The cornstarch is what gives these bites a shatter-crisp crust that stays crunchy long after they leave the oil.

Pioneer Woman Best Popcorn Chicken

0.0 from 0 votes

Course: AppetizerCuisine: American, Soul FoodDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

683

kcal

Buttermilk-soaked chicken bites get a thin, crackly crust from a flour and cornstarch dredge, with juicy meat inside. Frying at 400°F keeps the coating light, so each piece stays crisp and tender.

Ingredients

• 1/2 c. buttermilk
  

• 1 large egg
  

• 1 tbsp. hot sauce
  

• 1 tsp. kosher salt, plus more for sprinkling
  

• 3 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
  

• 1 3/4 c. all-purpose flour
  

• 3/4 c. cornstarch
  

• 2 tbsp. seasoned salt
  

• 1 tsp. mustard powder
  

• 1 tsp. ground black pepper
  

• 1 tsp. ground thyme (optional)
  

• Vegetable oil, for frying
  

Directions

• Mix the marinade: Whisk 1/2 cup buttermilk, 1 large egg, 1 tablespoon hot sauce and 1 teaspoon kosher salt together in a large bowl. Then add the 3 pounds of chicken pieces and fold until every bite is coated.
• Make the dredge: Combine 1 3/4 cups flour, 3/4 cup cornstarch, 2 tablespoons seasoned salt, 1 teaspoon mustard powder, 1 teaspoon black pepper and 1 teaspoon ground thyme in a large zip-top bag. The thyme is optional, so leave it out if you don't have any.
• Heat the oil: Pour vegetable oil into a large pot or Dutch oven until it's about 1 1/2 inches deep. Heat it over medium heat until a deep fry thermometer reads 400°F.
• Coat the chicken: Lift half of the chicken out of the buttermilk mixture and let the excess drip off, then drop it into the bag. Shake until the pieces are well coated, then shake off the extra flour and set them on a sheet pan before repeating with the rest.
• Fry in batches: Lower 8 to 10 pieces into the hot oil and spread them apart with a spider or slotted spoon. Stir occasionally and fry for 3 to 4 minutes until golden brown.
• Drain and season: Move the chicken to a paper towel-lined tray and sprinkle with a little salt while it's hot. Then fry the remaining batches the same way and serve everything hot.
• Freeze for later: Let any leftover fried chicken cool completely, then spread it on a sheet tray and freeze for 1 hour before moving it to a freezer bag. To reheat, bake or air fry at 375°F for 10 to 15 minutes until hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Cuisinart fine mesh strainer set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well if you like dark meat. They stay a bit juicier, so cut them into the same 1/2-inch pieces and fry for the same 3 to 4 minutes.

Can I make popcorn chicken in an air fryer?

The recipe is written for deep frying, and the wet coating can drip and blow off in an air fryer. I'd fry the chicken fresh and use the air fryer only for reheating frozen leftovers at 375°F.

Why is my coating falling off?

Letting the excess buttermilk drip off before the chicken goes into the bag helps the flour stick. Crowding the pot also knocks the coating loose, so fry only 8 to 10 pieces at a time.

How do I keep popcorn chicken crispy?

Drain the pieces on a paper towel-lined tray and serve them right away. Fry in small batches so the oil stays at 400°F, since cooler oil makes the coating greasy instead of crunchy.

What can I use if I don't have buttermilk?

Stir 1 1/2 teaspoons of lemon juice or white vinegar into 1/2 cup of milk and let it sit for 5 minutes. It won't be quite as thick, but it still tenderizes the chicken.