Serves 10
20 min
Popcorn Chicken Platter
Recipe GLPR393427cf0057a4
Tender, succulent chicken thigh pieces marinated in buttermilk, then coated in a savory spiced mixture and deep-fried until golden and crispy. Served on a platter with your choice of dipping sauces for an irresistible appetizer or snack.
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Ingredients
6 skinless, boneless chicken thighs, cut into 3cm pieces
250 ml Buttermilk
1 tsp Salt for marinating
2 tsp Paprika
1 tsp Garlic granules
1 tsp Mustard powder
1 tsp Dried herbs (oregano, thyme, or Italian seasoning)
150 g Cornflour
1 tsp Baking powder
1 tsp Salt for coating
Vegetable oil for deep-frying
Ketchup, ranch, barbecue, or hot sauce for serving
Directions
Place the chicken thigh pieces into a large bowl. Pour the buttermilk over the chicken and sprinkle with 1 tsp salt. Stir to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours, to tenderize and infuse the chicken with flavor.
When ready to cook, prepare the coating mixture. In a shallow dish or bowl, combine the paprika, garlic granules, mustard powder, dried herbs, cornflour, baking powder, and 1 tsp salt. Mix well with a fork to break up any lumps.
Remove the chicken pieces from the buttermilk one at a time, allowing excess liquid to drip back into the bowl. Transfer each piece to the coating mixture and toss thoroughly, pressing gently to ensure the coating adheres well to all sides. Arrange the coated pieces on a clean tray or plate as you work.
Pour vegetable oil into a deep heavy-bottomed pan or Dutch oven to a depth of about 7–8 cm (no more than one-third full). Heat the oil to 175°C (347°F). To verify the temperature without a thermometer, carefully drop a small piece of coated chicken into the oil—it should sizzle vigorously and immediately.
Working in batches of about five pieces at a time, gently lower the coated chicken into the hot oil using a slotted spoon. Avoid overcrowding, which lowers the oil temperature and produces greasy results. Fry for approximately 5 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Using a slotted spoon, transfer the cooked chicken pieces to a plate lined with paper towels to drain excess oil. Allow them to cool for 1–2 minutes while you fry the remaining batches in the same manner.
Arrange all the popcorn chicken on a large serving platter. Set out small bowls or ramekins of ketchup, ranch dressing, barbecue sauce, and hot sauce alongside for guests to choose their preferred dipping sauce. Serve immediately while the chicken is still warm and crispy.
