Ingredients Jump to Instructions ↓

  1. 3 boneless, skinless chicken breasts

  2. 1 cup buttermilk

  3. 2 tsp sea salt

  4. 1 cup all-purpose flour

  5. 1 1/2 tsp baking powder

  6. 2 tsp cayenne pepper

  7. 1/2 tsp dried oregano

  8. 1/2 tsp ground turmeric

  9. 1 tsp onion powder

  10. Freshly ground black pepper, to taste

  11. Canola or vegetable oil , for deep-frying

  12. Maple syrup , for dipping

  13. BBQ sauce, for dipping

  14. Honey mustard, for dipping

  15. Large bowl Large self-sealing plastic bag

  16. Large, heavy saucepan

  17. Deep-frying thermometer

  18. Slotted spoon

Instructions Jump to Ingredients ↑


  2. 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.


  4. 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.


  6. In a heavy saucepan, heat 4 to 6 inches of oil over medium heat until a thermometer reads 350 degrees F. 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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