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
Scale
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
