Popcorn Chicken Recipe
This Popcorn Chicken Recipe is perfect to serve at parties, tailgates, or just as an easy weeknight meal. It is so quick and simple to make that you will be eating in no time! Loved by young and old for it's delicious flavor, this is sure to become a family favorite!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/2 cup buttermilk
- 2 tsp dried oregano, divided
- 1 cup corn flakes finely crushed
- 1 tbsp all-purpose flour
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper if you love the pepper flavor, increase to 1/2 tsp
- Oil to fry Canola or peanut works well
Instructions
- Cut chicken breasts into bite size chunks and transfer to a medium size bowl. Add buttermilk, 1 teaspoon oregano, a pinch of salt and and a pinch of pepper. Mix and make sure all chicken is covered. Tightly cover bowl and place in the refrigerator for at least an hour.
- In a shallow bowl or plate, mix together corn flakes, flour, cayenne pepper, garlic powder, onion powder and remaining salt, pepper and oregano. Remove chicken from buttermilk marinade and gently press into the dry mixture to coat, making sure to rotate chicken to cover all sides.
- Heat approximately 16 oz of oil in a large deep pan to somewhere between 350 and 375 degrees fahrenheit. Fry coated chicken in batches, making sure to not overcrowd the pan, until nicely browned on both sides. This usually takes about 3-4 minutes per side.
- Remove chicken from oil and place immediately onto a plate that has been lined with paper towels to soak up excess oil. Serve immediately.
Notes
You can make popcorn chicken in large batches to keep them on hand for a few days or freeze. Your family will never go back to processed chicken nuggets again!
Change up the flavors of your popcorn chicken by switching up the marinade recipe. Add BBQ sauce or use ranch dressing as your marinade.
You can bake these instead of frying them. Just heat your oven to 425 F | 210 and bake for about 15-20 minutes on a nonstick baking sheet. If it is a darker nonstick sheet – lower the temperature by 25 degrees to prevent burning.
Nutrition
Calories: 276kcal | Carbohydrates: 9g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 505mg | Potassium: 488mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 3mg
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