Crispy Popcorn Chicken

Photo by David Prince
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 586 calories
    • Calories 219 calories from fat
    • Fat 25 g
    • Sat Fat 3 g
    • Cholesterol 95 mg
    • Sodium 871 mg
    • Protein 41 g
    • Carbohydrate 53 g
    • Sugar 15 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 44 mg


  1. Check kosher salt and black pepper
  2. Check 1cup buttermilk
  3. Check 1cup all-purpose flour
  4. Check 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
  5. Check 1cup canola oil
  6. Check 4 ears corn, shucked
  7. Check 1/2cup barbecue sauce


  1. Bring a large pot of salted water to a boil. Place the buttermilk in a shallow bowl. Place the flour in a second shallow bowl. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dip the chicken in the buttermilk (shaking off any excess), then in the flour (tapping off any excess).
  2. In a large skillet, heat the oil over medium-high heat. Working in batches, fry the chicken until golden and cooked through, 1 to 2 minutes per side; transfer to a paper towel-lined plate and season with ¼ teaspoon salt.
  3. Meanwhile, add the corn to the boiling water and cook until tender, 3 to 4 minutes. Serve with the chicken and barbecue sauce.