Hamdi Saidani This Pioneer Woman Popcorn Chicken is a crispy and juicy recipe, which is made with buttermilk and seasoned salt. It’s a classic, foolproof recipe, ready in about 40 minutes.
Pioneer Woman Popcorn Chicken Ingredients
- 1/2 cup 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 cups all-purpose flour
- 3/4 cup cornstarch
- 2 Tbsp. seasoned salt
- 1 tsp. mustard powder
- 1 tsp. ground black pepper
- 1 tsp. ground thyme (optional)
- Vegetable oil, for frying
How To Make Pioneer Woman Popcorn Chicken
- Create the marinade and dredge: In a large bowl, whisk together the buttermilk, egg, hot sauce, and kosher salt. Add the chicken pieces and fold to coat. In a separate large zip-top bag, combine the flour, cornstarch, seasoned salt, mustard powder, pepper, and optional thyme.
- Heat the frying oil: Pour vegetable oil into a large pot or Dutch oven until it’s about 1 ½ inches deep. Heat over medium heat until a deep-fry thermometer registers 400°F.
- Bread the chicken: Working in two batches, remove half of the chicken from the buttermilk mixture, allowing the excess to drip off. Add the chicken to the flour mixture, seal the bag, and shake vigorously until the chicken is well coated.
- Fry the chicken: Remove the coated chicken from the bag, shaking off any excess flour. Carefully lower 8 to 10 pieces at a time into the hot oil. Fry for 3 to 4 minutes, stirring occasionally, until deep golden brown and cooked through.
- Drain and season: Use a slotted spoon or spider to remove the cooked chicken to a paper towel-lined tray. Immediately sprinkle with a little extra salt, if desired. Repeat the breading and frying process with the remaining chicken. Serve hot.
Recipe Tips
- How to get extra crispy chicken? For an even thicker, crispier crust, you can double-dredge the chicken. After the first coating of the flour mixture, dip it back into the buttermilk and then back into the flour again before frying.
- Can I bake these instead of frying? Yes. For a lighter version, place the breaded chicken on a wire rack set on a baking sheet. Spray generously with cooking spray and bake at 400°F for 15-20 minutes, flipping halfway through, until golden and cooked through.
- How do I know the oil is the right temperature without a thermometer? You can do a test with a small cube of bread or a drop of the batter. If it sizzles immediately and turns golden brown in about 60 seconds, the oil is ready. If it browns faster, the oil is too hot.
- Can I make these ahead of time? Yes, this recipe is great for making ahead. Follow the freezer instructions: let the fried chicken cool completely, freeze on a sheet pan for one hour, then transfer to a freezer bag. Reheat in an oven or air fryer at 375°F for 10-15 minutes.
What To Serve With Popcorn Chicken
This homemade popcorn chicken is perfect with all the classic sides and dips.
- French fries or tater tots
- Ranch dressing, honey mustard, or barbecue sauce for dipping
- Creamy coleslaw
- Macaroni and cheese
How To Store Popcorn Chicken
- Refrigerate: Store leftover cooked popcorn chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F to restore crispness.
- Freeze: As noted in the recipe, you can freeze the cooked chicken. Let it cool completely, then arrange on a baking sheet and freeze until solid (about 1 hour). Transfer to a freezer-safe bag for up to 3 months.
Popcorn Chicken Nutrition Facts
- Serving Size: 1 cup
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why use buttermilk in the marinade?
Buttermilk is slightly acidic, which helps to tenderize the chicken, making it incredibly moist and juicy on the inside while the outside gets crispy.
Why is my breading falling off?
This can happen if the chicken is too wet when it goes into the flour. Let the excess buttermilk drip off before dredging. Also, don’t overcrowd the pan when frying, as this can cause the pieces to stick together and pull the breading off.
Can I make this recipe gluten-free?
Yes. You can substitute the all-purpose flour with a gluten-free all-purpose baking blend. Ensure your seasoned salt and other spices are also certified gluten-free.
Try More Pioneer Woman Recipes:
- Pioneer Woman Instant Pot Whole Chicken Recipe
- Pioneer Woman Parmesan Chicken Recipe
- Pioneer Woman Creamy Chicken Spaghetti Casserole Recipe
Pioneer Woman Popcorn Chicken Recipe
Description
The ultimate homemade popcorn chicken featuring a crispy, seasoned crust and a juicy, tender center, thanks to a simple buttermilk marinade.
Ingredients
Instructions
- Whisk together buttermilk, egg, hot sauce, and salt. Add chicken pieces and coat.
- Combine all dry ingredients in a large zip-top bag.
- Heat 1.5 inches of oil in a large pot to 400°F.
- Working in batches, transfer chicken from buttermilk to the flour bag and shake to coat.
- Fry chicken in batches for 3-4 minutes until deep golden brown.
- Remove to a paper towel-lined plate to drain.
- Serve hot with your favorite dipping sauces.
Notes
- u003cliu003eCutting the chicken into small, uniform ½-inch pieces ensures they cook quickly and evenly.u003c/liu003eu003cliu003eThe cornstarch in the flour mixture is key to an extra-crispy coating.u003c/liu003eu003cliu003eDo not overcrowd the pot when frying; this will lower the oil temperature and result in soggy chicken.u003c/liu003eu003cliu003eFor easy cleanup, use a deep, heavy-bottomed pot or Dutch oven to contain oil splatters.u003c/liu003e
Pioneer Woman Popcorn Chicken Recipe
