What’s in popcorn chicken?
Chicken a la palomita is prepared in the same way as classic Southern fried chicken. A mixture of buttermilk tenderizer, egg, hot sauce and salt seasons the meat, but also avoids the tedious task of individually dipping the chicken in a three-part breading. The dry ingredients are seasoned with a few tablespoons of Ree Drummond’s favorite seasoning salt to reduce the ingredient list, and a little mustard powder, extra black pepper and ground thyme add even more nostalgic flavor. The all-purpose flour gives the fried chicken a golden hue, while the cornmeal is the key to a crispy coating. After shaking the chicken well in a zip-top bag, it’s ready to be dipped in hot oil!
What part of the chicken is used for popcorn?
Fast food chains and many other companies use small pieces of all-white breast. Tender boneless, skinless chicken breasts are also used in this recipe, but the same amount of boneless, skinless chicken thighs can be substituted for those who like dark meat.
Is popcorn chicken just a chicken nugget?
Not really! Chicken nuggets are generally made from ground chicken that is breaded and deep fried. Popcorn chicken is more like a bite-sized version of chicken tenders, made from sliced meat rather than ground.
Can popcorn chicken be made ahead?
This recipe makes plenty of chicken to save or can be easily doubled, and it can be frozen for future snacks! Allow the cooked chicken to cool completely and spread the pieces into an even layer onto a baking sheet (this keeps them from sticking together). Allow them to freeze for at least 1 hour before transferring them to a freezer-safe resealable plastic bag. When hunger strikes, these babies can be heated until crispy and sizzling in a 375 degree oven or air-fryer for 10 to 15 minutes.
YIELDS: 8 – 10 serving(s)
PREP TIME: 15 mins
TOTAL TIME: 45 mins
Ingredients :
- 1/2 c. buttermilk
- 1 large egg
- 1 tbsp. hot sauce
- 1 tsp. kosher salt, plus more for sprinkling
- 3 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 3/4 c. all-purpose flour
- 3/4 c. cornstarch
- 2 tbsp. seasoned salt
- 1 tsp. mustard powder
- 1 tsp. ground black pepper
- 1 tsp. ground thyme (optional)
- Vegetable oil, for frying
Directions :
- In a large bowl, whisk together the buttermilk, egg, hot sauce, and kosher salt. Add the chicken and fold to coat. In a large zip-top bag, combine the flour, cornstarch, seasoned salt, mustard powder, pepper, and thyme, if using.
- To a large pot or Dutch oven, add vegetable oil until it’s about 1 ½ inches deep. Heat over medium heat until a deep fry thermometer registers 400℉.
- Remove half of the chicken from the buttermilk mixture, allowing the excess to drip off. Add the chicken to the flour mixture all at once. Shake the bag until the chicken is well coated. Remove the chicken, shaking off the excess, and place the coated chicken on a sheet pan. Repeat with the remaining half of the chicken.
- Separating pieces as necessary, carefully lower 8 to 10 pieces of chicken into the hot oil, using a spider or slotted spoon to spread them apart. Stirring occasionall, let them fry until golden brown, 3 to 4 minutes. Remove the chicken to a paper towel-lined tray and sprinkle with salt, if desired. Repeat with the remaining chicken. Serve hot.
- Freezer instructions: Allow the fried popcorn chicken to cool completely before placing on a sheet tray. Freeze the popcorn chicken for 1 hour before transferring the pieces to a freezer bag. To reheat, heat the oven or air fryer to 375℉. Bake or air fry the chicken for 10 to 15 minutes until hot.
