Crispy Popcorn Chicken
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
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
- 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).
- 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.
- Meanwhile, add the corn to the boiling water and cook until tender, 3 to 4 minutes. Serve with the chicken and barbecue sauce.
Nutritional Information
- Per Serving
- Calories 586Calories From Fat 219
- Fat 25g
- Sat Fat 3g
- Cholesterol 95mg
- Sodium 871mg
- Protein 41g
- Carbohydrate 53g
- Sugar 15g
- Fiber 5g
- Iron 3mg
- Calcium 44mg
What does this mean? See Nutrition 101.
Quick Tip
For a spicy kick, mix ½ teaspoon chili powder and ¼ teaspoon cayenne pepper into the flour.
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