Buffalo Popcorn Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
American
Buffalo Popcorn Chicken
Description
This recipe for Buffalo Popcorn Chicken begins by marinating cut chicken breast pieces in hot sauce to infuse heat and flavor. The chicken is then dredged in a flour and cornstarch mixture, followed by dipping into a wet batter made with flour, baking powder, salt, sugar, spices, buttermilk, water, hot sauce, and vinegar. The seasoned batter crisps up when the coated chicken pieces are fried in oil heated to 365°F, producing a golden brown, crunchy finish. Careful frying in batches ensures even cooking and avoids overcrowding.
The result is crisp, spicy, and flavorful chicken bites ideal for dipping in homemade blue cheese dressing, with celery sticks as a classic accompaniment. The dish replicates the texture and taste of traditional popcorn chicken with a buffalo twist.
Ingredients
- 2 chicken breast cut into bite-sized pieces, large, boneless, skinless
- 2 tablespoons hot sauce use more or less depending on heat preference, e.g. Frank's Red Hot Sauce or similar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 cup buttermilk
- 1/2 cup water
- 4 tablespoons hot sauce or hot sauce of choice, **use more or less depending on heat preference, Frank's Red Hot brand
- 2 teaspoons white vinegar
- 1/2 cup flour for dredging, mixed with 2 teaspoons cornstarch
- 1/2 cup corn starch for dredging, mixed with 2 teaspoons cornstarch
- blue cheese dressing click link for recipe, homemade
- celery sticks
Instructions
- Place the chicken pieces and 2 tablespoons hot sauce in a bowl and stir to thoroughly combine. Set aside.
- Place the 1/2 cup flour/cornstarch mixture in a shallow bowl and set aside.
- Combine the 2 cups of flour, baking powder, salt, sugar, garlic powder and onion powder in a large mixing bowl and whisk in the buttermilk and water until no lumps remain. Add the 4 tablespoons of hot sauce and the vinegar and stir to combine.
- Pour some oil into a small skillet to at least 1/2 inch depth. Using a candy thermometer, heat the oil to 365ºF.
- Dredge the chicken pieces into the 1/2 cup of flour/cornstarch, shake off the excess, then dip the pieces into the wet batter. Immediately place the chicken pieces carefully into the hot oil and fry on all sides until golden brown and cooked through, about 2 minutes on each side. Work in batches and be careful not to overcrowd the pan. Use a slotted spoon to transfer the chicken pieces to a plate lined with paper towels to drain for 1 minute.
- Serve immediately with blue cheese dressing and celery sticks.
User Reviews
Overall Rating
5
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