Crispy Popcorn Chicken

Crispy Popcorn Chicken
David Prince
Dip chicken pieces into buttermilk, dredge in flour, and fry to create these crisp and juicy little nuggets.

Get the recipe
.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

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

Directions

  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.
Charlyne Mattox
July 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 219
  • 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
What does this mean? See Nutrition 101.