Pioneer Woman Popcorn Chicken

Ingredients Needed:

• 1/2 cup buttermilk
• 1 large egg
• 1 tablespoon hot sauce
• 1 teaspoon kosher salt, plus more for sprinkling
• 3 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 3/4 cups all-purpose flour
• 3/4 cup cornstarch
• 2 tablespoons seasoned salt
• 1 teaspoon mustard powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground thyme (optional)
• Vegetable oil for frying

How To Cook Popcorn Chicken :

1. Marinate the chicken: In a large bowl, whisk together the buttermilk, egg, hot sauce, and kosher salt. Add the chicken pieces and fold to coat them evenly in the mixture.
2. Prepare the dry coating: In a large zip-top bag, combine the flour, cornstarch, seasoned salt, mustard powder, black pepper, and thyme (if using).
3. Heat the oil: Pour vegetable oil into a large pot or Dutch oven until it’s about 1 1/2 inches deep. Heat the oil over medium heat until it reaches 400°F on a deep-fry thermometer.
4. Coat the chicken: Remove half of the chicken from the buttermilk mixture, allowing excess to drip off. Add the chicken to the flour mixture in the bag and shake until fully coated. Remove the chicken, shake off the excess flour, and place the coated chicken on a sheet pan. Repeat with the remaining chicken.
5. Fry the chicken: Carefully lower 8 to 10 pieces of chicken into the hot oil at a time, using a slotted spoon to spread them out. Fry for 3-4 minutes, stirring occasionally, until golden brown. Transfer the fried chicken to a paper towel-lined tray and sprinkle with extra salt if desired. Repeat with the remaining chicken.
6. Freezer instructions: Let the fried popcorn chicken cool completely before freezing. Place the cooled chicken on a baking sheet and freeze for 1 hour. Transfer the frozen pieces to a freezer bag. To reheat, bake or air fry at 375°F for 10-15 minutes until heated through.

Recipe Tips

• Use a deep fry thermometer: Make sure the oil reaches 400°F before frying. If the oil isn’t hot enough, the chicken will absorb too much oil and turn greasy instead of crispy.
• Coat the chicken well: Shake off any excess buttermilk before coating the chicken in the flour mixture to prevent clumping. Make sure the chicken pieces are evenly coated for a crispy texture.
• Fry in small batches: Don’t overcrowd the pot when frying the chicken. Frying too many pieces at once will lower the oil temperature, making the chicken less crispy.
• Season while hot: Sprinkle a bit of salt over the chicken immediately after frying. This will help the seasoning stick and enhance the flavor while the chicken is still hot.
• Freeze leftovers properly: Cool the fried chicken completely before freezing. Flash freeze it on a sheet pan before placing it in a freezer bag to prevent the pieces from sticking together.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover popcorn chicken in a container with a lid and store it in the fridge for up to 3 days.
• Freeze: Let the popcorn chicken cool completely. Freeze it on a baking sheet for 1 hour, then put it in a freezer bag. You can freeze it for up to 3 months. Thaw in the fridge overnight before reheating in the oven or air fryer.
• Reheating: Reheat leftover popcorn chicken in the oven or air fryer at 375°F for 10-15 minutes until crispy and hot.

Nutrition Facts

Serving Size: 1 serving (depending on the portion, often around 85-100 grams)

• Calories: 120
• Total Fat: 12 g
• Saturated Fat: 3 g
• Cholesterol: 50 mg
• Potassium: 150 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 1 g
• Sugars: 2 g
• Protein: 15 g

Try More Pioneer Woman Recipes:

• Pioneer Woman Chicken Nuggets
• Pioneer Woman Buffalo Chicken Tater Tot Casserole
• Pioneer Woman Cinnamon Toast
• Pioneer Woman Pretzel Crusted Chicken
• Pioneer Woman Seasoned Crackers