Description
For this popcorn chicken, chunks of chicken breast are soaked in buttermilk and then fried to golden perfection. Serve them as an appetizer, or let them be the star of the show.
Ingredients
- 1/2 cup buttermilk
- 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
- 1-1/4 cups all-purpose flour
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- oil for deep-fat frying
Directions
- Place buttermilk and chicken in a large bowl. Cover; refrigerate at least 30 minutes. Drain; discard buttermilk. Pat chicken dry.
- In a large bowl, combine flour, salt, pepper, garlic powder, onion powder, paprika and cayenne. Add chicken, toss to coat.
- Heat oil in a Dutch oven over medium-high heat; working in batches, fry chicken pieces until browned on all sides and chicken is cooked to 165°, 8-10 minutes. Drain on paper towels.
