Description
Crispy, flavorful popcorn chicken made by marinating succulent chicken thighs in buttermilk and a blend of spices, then coated in a seasoned cornflour mixture and deep-fried to golden perfection. Served with a variety of dipping sauces, this platter is perfect for sharing as a delicious appetizer or snack.
Ingredients
Scale
Chicken and Marinade
- 6 skinless, boneless chicken thighs, cut into 3cm pieces
- 250ml buttermilk
- 1 tsp salt (for marinade)
Coating
- ½ tbsp smoked paprika
- 2 tsp garlic granules
- 1 tsp mustard powder
- 1 tsp mixed dried herbs
- 150g cornflour
- 1 heaped tsp baking powder
- 1 heaped tsp salt (for coating)
For Frying and Serving
- Vegetable oil, for deep-frying
- Ketchup, ranch, barbecue or hot sauce, to serve
Instructions
- Marinate the Chicken: Place the cut chicken thighs into a large bowl. Pour over the buttermilk and add 1 teaspoon of salt. Stir gently to combine, then cover the bowl and refrigerate for at least 12 hours or up to 24 hours to tenderize and flavor the chicken.
- Prepare the Coating: In a separate bowl, combine smoked paprika, garlic granules, mustard powder, mixed dried herbs, cornflour, baking powder, and 1 heaped teaspoon of salt. Mix thoroughly to create the seasoned coating mixture.
- Coat the Chicken: Remove the chicken pieces from the marinade one by one, shaking off excess buttermilk. Immediately dunk each piece into the coating mixture, tossing to ensure every piece is evenly and thoroughly covered. Arrange the coated chicken on a tray and set aside.
- Heat the Oil: Pour vegetable oil into a deep pan, filling it to no more than one-third full. Heat the oil to 175°C (350°F). To test the temperature without a thermometer, drop a small amount of marinade into the oil: it should sizzle immediately.
- Fry the Chicken: Carefully add about five pieces of coated chicken to the hot oil at a time, ensuring not to overcrowd the pan. Fry each batch for approximately 5 minutes or until the chicken pieces are golden brown and cooked through.
- Drain and Serve: Use a slotted spoon to remove the fried chicken from the oil and place it on a plate lined with kitchen paper to absorb excess oil. Once all batches are cooked, serve the crispy popcorn chicken on a platter alongside a selection of your favorite dipping sauces such as ketchup, ranch, barbecue, or hot sauce.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Ensure oil is at the correct temperature to achieve crispy, non-greasy chicken.
- Do not overcrowd the frying pan to maintain consistent cooking temperature.
- Use a slotted spoon and kitchen paper to drain excess oil for a crispier texture.
- Serve immediately for the best taste and texture.
- Prep Time: 15 minutes (plus at least 12 hours marinating)
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: popcorn chicken, fried chicken, crispy chicken nuggets, buttermilk chicken, party platter, appetizer, snack
