Craving something crispy and bite-sized? Look no further than our simple and delicious Crispy Popcorn Chicken recipe. Whether you desire a savory snack, a delightful appetizer, or a crowd-pleasing addition to your gathering, this homemade popcorn chicken offers a burst of flavor and satisfying crunch.

Popcorn chicken, with its golden exterior and tender interior, is cherished by people of all ages. In this recipe, we’ll guide you to achieve popcorn chicken perfection. Marinated in buttermilk and coated with a flavorful blend of spices, these bite-sized chicken pieces boast a crispy, golden-brown exterior that reveals juicy, tender meat within.

Whether you’re planning a cozy movie night, hosting friends and family, or simply yearning for a tasty treat, this homemade popcorn chicken recipe is destined to become a household favorite. So, roll up your sleeves, preheat that oil, and prepare to savor the joy of making your very own Crispy Popcorn Chicken. Enjoy!

Ingredients for Popcorn Chicken:

– 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
– 1 cup buttermilk
– 1 1/2 cups all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil, for frying

Instructions for Crispy Popcorn Chicken:

1. Marinate the Chicken:
– Place the chicken pieces in a bowl and pour the buttermilk over them, ensuring each piece is coated.
– Cover the bowl and refrigerate for at least 30 minutes or overnight for maximum flavor.

2. Prepare the Coating:
– In a separate bowl, combine all-purpose flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Mix well.

3. Coat the Chicken:
– Remove the marinated chicken from the refrigerator.
– Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
– Take each chicken piece, allowing excess buttermilk to drip off, and coat it thoroughly in the seasoned flour mixture. Press the flour onto the chicken to ensure it sticks.

4. Fry the Popcorn Chicken:
– Carefully place coated chicken pieces into the hot oil one at a time, avoiding overcrowding the pot.
– Fry in batches for about 4-5 minutes or until the chicken is golden brown and cooked through.
– Use a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.

5. Serve and Enjoy:
– Once all popcorn chicken is fried, serve it hot with your favorite dipping sauces, such as ketchup, barbecue sauce, or ranch dressing.

FAQs About Crispy Popcorn Chicken:

Q: Can I use chicken tenders instead of boneless breasts or thighs?
A: Yes, you can substitute chicken tenders for the boneless breasts or thighs. They are smaller and cook quickly.

Q: How can I make this recipe spicier?
A: To add heat, include cayenne pepper or chili powder in the flour mixture for a spicy kick.

Q: Can I bake the popcorn chicken instead of frying it?
A: Absolutely! Preheat your oven to 400°F (200°C), place the coated chicken on a baking sheet, and bake for about 15-20 minutes or until they are cooked through and golden brown.

Q: Can I make popcorn chicken in advance and reheat it?
A: While it’s best enjoyed fresh, you can reheat popcorn chicken in the oven at 350°F (175°C) for about 10-15 minutes to regain crispiness.

Q: What are some creative dipping sauce ideas?
A: Consider honey mustard, Sriracha mayo, or sweet and sour sauce for unique dipping flavors.

Q: How long can I store leftover popcorn chicken?
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best results.

Q: Can I use bone-in chicken for this recipe?
A: While boneless chicken is typically used for popcorn chicken, you can use bone-in chicken pieces. Just be sure to adjust the cooking time to ensure the chicken is fully cooked.

Q: Is there a gluten-free alternative for the coating?
A: Yes, you can use gluten-free flour or a blend of rice flour and cornstarch for a gluten-free coating. Ensure your seasoning blend is also gluten-free.

Q: Can I use an air fryer to make popcorn chicken?
A: Absolutely! Preheat your air fryer to 400°F (200°C) and cook the coated chicken in a single layer for about 10-12 minutes, flipping halfway through for even cooking.

Q: What’s the best way to keep popcorn chicken warm for a party or gathering?
A: To keep popcorn chicken warm, place it on a baking sheet in a low-temperature oven (around 200°F/93°C) or use a warming tray or chafing dish.

Q: Can I make a large batch of popcorn chicken and freeze it for later?
A: Yes, you can freeze popcorn chicken. After frying, let it cool completely, then freeze it in a single layer on a baking sheet before transferring to an airtight container or freezer bag. Reheat in the oven when ready to enjoy.

Q: How do I prevent the coating from falling off during frying?
A: Make sure the chicken is well-coated with buttermilk and that the seasoned flour mixture is pressed onto the chicken. This helps the coating adhere properly.

Q: Can I use a different type of oil for frying?
A: Yes, you can use vegetable, canola, peanut, or sunflower oil for frying, depending on your preference and any potential allergies.

Q: Are there alternatives to buttermilk for marinating the chicken?
A: If you don’t have buttermilk, you can use plain yogurt or a mixture of milk and vinegar (1 cup of milk + 1 tablespoon of vinegar) as a substitute.

Q: Can I make a healthier version of popcorn chicken?

A: To make a healthier version, consider baking the coated chicken pieces or using an air fryer. You can also use whole wheat flour or almond flour for a nuttier flavor and added nutrition.

Q: What can I serve as side dishes with popcorn chicken?
A: Popular sides include coleslaw, french fries, potato salad, or a crisp green salad. Get creative with your choices!

Q: Can I make this recipe with boneless chicken wings instead of traditional popcorn chicken pieces?
A: Absolutely! You can adapt the recipe to create boneless chicken wings by adjusting the size of the chicken pieces and cooking time to your liking.

How to Make Rotisserie Chicken at Home: Flavorful and Juicy

Rotisserie chicken is a beloved dish known for its succulent meat and crispy skin. While it’s easy to pick up a rotisserie chicken from the store, there’s something incredibly satisfying about making it at home. In this recipe, we’ll walk you through how to create the perfect rotisserie chicken that’s bursting with flavor and juiciness.

Ingredients for Homemade Rotisserie Chicken:

1 whole chicken (approximately 4-5 pounds)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 lemon, halved
4 cloves garlic, peeled and smashed
1 small onion, quartered

Equipment Needed:

Rotisserie attachment for your grill or a countertop rotisserie oven
Butcher’s twine (for trussing the chicken)

Instructions for Making the Perfect Rotisserie Chicken:

1. Prepare the Chicken:

Start by removing any giblets or neck from the chicken cavity and patting it dry with paper towels.
Truss the chicken using butcher’s twine to secure the wings and legs close to the body. This ensures even cooking.

2. Season the Chicken:

In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried oregano.
Rub the olive oil all over the chicken, ensuring it’s evenly coated.
Sprinkle the spice mixture over the entire surface of the chicken, including the cavity.

3. Add Flavorful Elements:

Place the halved lemon, smashed garlic cloves, and quartered onion into the chicken cavity. These aromatic elements will infuse the chicken with wonderful flavors as it cooks.

4. Preheat the Grill or Rotisserie Oven:

If you’re using a grill, set it up for indirect grilling. Preheat one side to medium-high heat (around 350°F/175°C) and leave the other side off. If you’re using a countertop rotisserie oven, preheat it according to the manufacturer’s instructions.

5. Thread the Chicken onto the Rotisserie Spit:

Slide the spit through the center of the chicken, ensuring it’s secure and balanced.

6. Start Rotisserie Cooking:

If using a grill, place the spit with the chicken over the unlit side. If using a rotisserie oven, follow the manufacturer’s guidelines.
Turn on the rotisserie motor and let it begin to rotate the chicken.

7. Monitor and Adjust:

Close the grill lid or the rotisserie oven door.
Cook the chicken for about 1.5 to 2 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C). This slow cooking method ensures a crispy, golden-brown skin and juicy meat.

8. Rest and Carve:

Once the chicken is cooked to perfection, turn off the heat and carefully remove the spit.
Let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist.

9. Carve and Serve:

Carve the rotisserie chicken into desired portions, and serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips for the Best Rotisserie Chicken:

- Brine for Extra Flavor: Consider brining the chicken for a few hours before cooking for even more flavor and juiciness.
- Experiment with Seasonings: Feel free to customize the seasoning blend to your taste. Add herbs like thyme, rosemary, or sage for a unique twist.

Frequently Asked Questions (FAQs) About Homemade Rotisserie Chicken:

Q: Can I use a different type of poultry, like turkey, for rotisserie cooking?: A: Yes, you can absolutely use different types of poultry for rotisserie cooking. Turkey is a fantastic choice, especially for holiday feasts. Just adjust the cooking time according to the size of the bird.
Q: Do I need a rotisserie attachment for my grill, or can I use a rotisserie oven for this recipe?: A: You have options! You can use a rotisserie attachment for your grill or a countertop rotisserie oven. Both methods work well; just follow the specific instructions for your equipment.
Q: Can I marinate the chicken before rotisserie cooking it?: A: Certainly! Marinating the chicken before rotisserie cooking can add even more flavor. Choose a marinade that complements your seasoning blend and allow the chicken to marinate in the refrigerator for a few hours or overnight for maximum flavor.
Q: Is it necessary to truss the chicken before rotisserie cooking?: A: Trussing helps the chicken cook evenly and maintain its shape, resulting in a more visually appealing presentation. While it’s not absolutely necessary, it’s recommended for the best results.
Q: What’s the best way to store leftover rotisserie chicken?: A: Store leftover rotisserie chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Use leftover chicken in sandwiches, salads, soups, or casseroles.
Q: Can I use a different wood for smoking on the grill?: A: Absolutely! Experiment with various wood chips or chunks for smoking to impart different flavors. Popular options include hickory, applewood, cherry, and mesquite. Just be sure to soak the wood chips before using them on the grill.
Q: Can I cook rotisserie chicken without a rotisserie attachment or rotisserie oven?: A: While a rotisserie attachment or oven provides the best results, you can still achieve delicious rotisserie-style chicken on a grill by using indirect heat. Place a drip pan with water or broth beneath the chicken to keep it moist while it cooks.
Q: Can I make rotisserie chicken using a gas grill?: A: Yes, you can make rotisserie chicken using a gas grill with a rotisserie attachment. Follow the manufacturer’s instructions for setting up and using the rotisserie on your specific grill model.
Q: How can I add a smoky flavor to my rotisserie chicken on a gas grill?: A: To add a smoky flavor, use wood chips in a smoker box or aluminum foil pouch placed over a lit burner on the gas grill. This method will infuse your chicken with a delightful smokiness.
Q: Can I use fresh herbs in place of dried herbs in the seasoning blend?: A: Yes, you can use fresh herbs in the seasoning blend. Keep in mind that fresh herbs have a milder flavor than dried herbs, so you may need to use a larger quantity for the same level of flavor.
Q: Can I make rotisserie chicken with skinless chicken?: A: While skin-on chicken is more traditional for rotisserie cooking because it results in crispy skin, you can make rotisserie chicken with skinless chicken if you prefer a lighter option. Just be sure to baste it with oil or a marinade to prevent it from drying out.
Q: Can I cook rotisserie chicken in an oven if I don’t have a rotisserie attachment or oven?: A: If you don’t have a rotisserie attachment or oven, you can still achieve similar results by roasting the seasoned chicken in your oven at a moderate temperature (around 350°F/175°C) until it reaches an internal temperature of 165°F (75°C). Baste it occasionally for extra flavor and moisture.

ASIAN

Popcorn Chicken Recipe- very crispy