Weekend Cooking: Popcorn Chicken
11 May 2014

Weekend Cooking: Popcorn Chicken

11 May 2014

In the car on the way to lunch with our mothers to celebrate Mother’s Day, Rudy and I suddenly started talking about a few promising recipes I saw on the Internet, and finally on the spur of the moment we decided to invite our friends over for dinner and board games.  After lunch, we called up people (super last minute) to confirm any takers, went to the grocer to grab the necessary ingredients and bam, we made it happen!


Popcorn chicken

Cheesy garlic biscuits – Red Lobster copycat recipe

KFC Mashed potato and coleslaw (courtesy of Yaz)

The chicken was good, but I remember the breading for a different recipe which tasted better, so next time I’m going to try that instead.  The biscuits, on the other hand were really yummy!  Highly recommended!

Be warned – a plate of popcorn chicken may not look enough to feed 5 adults, but believe me it’s a lot more filling than it looks.  I made two plates of chicken (doubled the recipe below) accompanied by the biscuits, and we barely touched the second plate! Just to give you the heads up when you’re planning your own dinner.

2014-05-10 20.01.06

Buttermilk Popcorn Chicken

Based on the recipe from Nadia’s Bitchin’ Kitchen.  


  • 3 boneless, skinless chicken breasts
  • 1 cup buttermilk, or 1 cup full cream milk mixed with 1 tbsp Lazy Lemon juice
  • 2 tsp salt
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 2 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp ground turmeric
  • 1 tsp onion powder
  • Freshly ground black pepper, to taste
  • Cooking oil, for deep-frying
  • Maple syrup, for dipping (optional)
  • BBQ sauce, for dipping (optional)
  • Honey mustard, for dipping (optional)


Cut the chicken breasts into equal bite sized pieces. In a large bowl combine the chicken pieces, buttermilk, and 1 teaspoon of sea salt. Cover, and chill in the fridge for a minimum of 1 hour, and up to 8 hours.In a large self sealing plastic bag combine the all purpose flour, 1 teaspoon of sea salt, baking powder, cayenne pepper, oregano,turmeric, onion powder, and lots of freshly ground pepper. Seal the bag and shake well.In a deep fryer, heat 4 to 6 inches of oil  to 175 degrees C. Remove one third of the chicken pieces from the buttermilk marinade with a slotted spoon, and shake them around over the marinade bowl to remove the excess liquid. Add the chicken pieces to the plastic bag filled with the breading. Seal the bag, and shake to coat all the pieces well. Remove each piece individually, and give each piece a quick shake to remove the excess flour. Carefully add the chicken pieces to the hot oil. Cook for 3 to 4 minutes, or until golden brown and cooked through. (If unsure if chicken is cooked, slice a piece in half to check that the center is no longer pink.) Once it is cooked, let the popcorn chicken drain on paper towels. Repeat with the remaining chicken. Serve popcorn chicken with maple syrup, BBQ sauce, or honey mustard for dipping.
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