Popcorn Chicken Platter with Dips Recipe
Introduction
Popcorn chicken is a deliciously crispy and flavorful snack that’s perfect for sharing. These bite-sized chicken pieces are marinated in buttermilk, coated with a spiced cornflour mix, and deep-fried to golden perfection. Serve with your favorite dips for a crowd-pleasing platter.
Ingredients
- 6 skinless, boneless chicken thighs, cut into 3cm pieces
- 250ml buttermilk
- Vegetable oil, for deep-frying
- Ketchup, ranch, barbecue or hot sauce, to serve
- ½ tbsp smoked paprika
- 2 tsp garlic granules
- 1 tsp mustard powder
- 1 tsp mixed dried herbs
- 150g cornflour
- 1 heaped tsp baking powder
- 1 tsp salt for marinade
- 1 heaped tsp salt for coating
Instructions
- Step 1: Place the chicken pieces in a large bowl and pour in the buttermilk. Add 1 teaspoon of salt, cover, and refrigerate for at least 12 hours or up to 24 hours to marinate.
- Step 2: Prepare the coating by mixing the smoked paprika, garlic granules, mustard powder, dried herbs, cornflour, baking powder, and 1 heaped teaspoon of salt in a large bowl.
- Step 3: Remove the chicken from the marinade, shaking off any excess liquid. Dip the chicken pieces into the coating mixture and toss to ensure they are thoroughly coated. Set aside on a tray.
- Step 4: Pour vegetable oil into a deep pan until it is about one-third full and heat to 175°C. If you don’t have a thermometer, drop a little marinade into the oil—if it sizzles immediately, the oil is ready.
- Step 5: Fry the chicken in batches of about five pieces for 5 minutes each, or until they are deep golden brown and cooked through. Use a slotted spoon to transfer the cooked chicken to a plate lined with kitchen paper to drain excess oil.
- Step 6: Serve the popcorn chicken warm on a platter with a selection of your favorite dips such as ketchup, ranch, barbecue, or hot sauce for dunking.
Tips & Variations
- For extra crispiness, double dip the chicken by repeating the coating step before frying.
- Try adding cayenne pepper or chili flakes to the coating mix for a spicy kick.
- Use chicken breast pieces instead of thighs if you prefer leaner meat.
- If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar as a substitute.
Storage
Store leftover popcorn chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 200°C for 5-7 minutes or in an air fryer to help retain the crispy coating. Avoid microwaving as it may make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the popcorn chicken instead of frying?
Yes, you can bake the coated chicken pieces on a baking tray at 220°C for about 20 minutes, turning halfway through. However, the texture will be less crispy compared to deep-frying.
Is it necessary to marinate the chicken overnight?
Marinating for at least 12 hours helps tenderize the chicken and infuse flavor, but if you’re short on time, marinate for a minimum of 1 hour. Longer marination yields better taste and moisture.
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Popcorn Chicken Platter with Dips Recipe
- Total Time: 12 hours 35 minutes to 24 hours 35 minutes
- Yield: 4 servings 1x
Description
This Popcorn Chicken Platter features crispy, golden-brown chicken pieces marinated in buttermilk and coated with a flavorful mix of smoked paprika, garlic, mustard powder, and herbs. Deep-fried to perfection, these bite-sized chicken nuggets are perfect for serving with a variety of delicious dips, making them ideal for parties or casual gatherings.
Ingredients
For the Chicken and Marinade
- 6 skinless, boneless chicken thighs, cut into 3cm pieces
- 250ml buttermilk
- 1 tsp salt (for marinade)
For the Coating
- ½ tbsp smoked paprika
- 2 tsp garlic granules
- 1 tsp mustard powder
- 1 tsp mixed dried herbs
- 150g cornflour
- 1 heaped tsp baking powder
- 1 heaped tsp salt (for coating)
For Frying and Serving
- Vegetable oil, for deep-frying (enough to fill a deep pan about one-third full)
- Ketchup, ranch, barbecue, or hot sauce, to serve
Instructions
- Marinate the chicken: Place the chicken pieces in a large bowl with the buttermilk and 1 teaspoon of salt. Stir gently to combine, then cover the bowl and refrigerate for at least 12 hours or up to 24 hours to tenderize and infuse flavor.
- Prepare the coating: In a separate bowl, mix together the smoked paprika, garlic granules, mustard powder, dried herbs, cornflour, baking powder, and 1 heaped teaspoon of salt until fully combined to make a flavorful coating mix.
- Coat the chicken: Remove the chicken pieces from the marinade, shaking off any excess buttermilk. Dunk each piece into the coating mixture and toss until every piece is thoroughly coated. Arrange the coated chicken pieces on a tray and set aside.
- Heat the oil: Pour vegetable oil into a deep pan until it reaches about one-third full and heat it until it reaches 175°C (347°F). If a thermometer is unavailable, test by dropping a little marinade into the oil; it should sizzle immediately.
- Deep-fry the chicken: Fry the chicken in batches, adding about five pieces at a time to avoid overcrowding. Cook each batch for approximately 5 minutes, or until the chicken is deep golden brown and cooked through.
- Drain and serve: Remove the fried chicken with a slotted spoon and place it on a plate lined with kitchen paper to drain excess oil. Serve the crispy popcorn chicken on a platter accompanied by your choice of dips like ketchup, ranch, barbecue, or hot sauce for dunking.
Notes
- Marinating the chicken overnight enhances tenderness and flavor.
- Ensure the oil temperature is maintained at 175°C for even, crispy frying.
- Do not overcrowd the pan while frying to prevent the chicken from steaming and losing crispiness.
- Use kitchen paper to absorb excess oil after frying for a less greasy result.
- Feel free to customize the dips to complement the seasoning on the chicken.
- Prep Time: 15 minutes (plus 12-24 hours marinating)
- Cook Time: 20 minutes (including frying in batches)
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: popcorn chicken, deep-fried chicken, crispy chicken bites, buttermilk marinated chicken, party finger food, appetizer
