Buffalo Popcorn Chicken
The ultimate comfort food, Buffalo Popcorn Chicken is a crispy, spicy treat that's perfect for game nights or casual dinners. Easy to prepare and even easier to devour, this dish promises a flavor explosion with every bite. Make it tonight and enjoy the perfect balance of heat and crunch!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Whisk
Ingredients
- 2 large Boneless skinless chicken breasts Cut into bite-sized pieces
- 2 tablespoons Frank's Red Hot Sauce Or similar, use more or less depending on heat preference
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 2 teaspoons Salt
- 1/2 teaspoon Sugar
- 1 teaspoon Garlic powder
- 3/4 teaspoon Onion powder
- 1/2 cup Buttermilk
- 1/2 cup Water
- 4 tablespoons Frank's Red Hot Sauce Or hot sauce of choice, use more or less depending on heat preference
- 2 teaspoons White vinegar
- 1/2 cup Flour Mixed with 2 teaspoons cornstarch, for dredging
- Homemade Blue Cheese Dressing (click link for recipe)
Instructions
- Place the chicken pieces and 2 tablespoons of hot sauce in a bowl and stir to thoroughly combine. Set aside.
- Place the 1/2 cup of flour/cornstarch mixture in a shallow bowl and set aside.
- Combine the 2 cups of flour, 1 tablespoon of baking powder, 2 teaspoons of salt, 1/2 teaspoon of sugar, 1 teaspoon of garlic powder, and 3/4 teaspoon of onion powder in a large mixing bowl and whisk in the buttermilk and water until no lumps remain. Add the 4 tablespoons of hot sauce and the vinegar and stir to combine.
- Pour some oil into a small skillet to at least 1/2 inch depth. Using a candy thermometer, heat the oil to 365ºF.
- Dredge the chicken pieces into the flour/cornstarch, shake off the excess, then dip the pieces into the wet batter. Immediately place the chicken pieces carefully into the hot oil and fry on all sides until golden brown and cooked through, about 2 minutes on each side. Work in batches and be careful not to overcrowd the pan.
- Use a slotted spoon to transfer the chicken pieces to a plate lined with paper towels to drain for 1 minute.
- Serve immediately with blue cheese dressing and celery sticks.
Notes
- Tip 1: Allow leftovers to cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days.
- Tip 2: You can freeze cooked pieces for up to 2 months. Just reheat them in the oven to restore their crispy texture.
- Tip 3: Serve with a side of carrot sticks or a fresh garden salad to balance the spiciness of the chicken.
- Tip 4: Adjust the amount of hot sauce in the batter to suit your taste, or try different hot sauces for unique flavors.
- Tip 5: Experiment with other sauces like teriyaki or barbecue for a different twist on flavors.