Seasoned Salt Popcorn Chicken
Crispy popcorn chicken marinated in buttermilk and House Blend Seasoned Salt. Fried to golden and served with a sweet-honey BBQ mayo dip.
With the perfect balance of salty and sweet, and a touch of warm notes, our House Blend Seasoned Salt adds a bold rich and savory flavor that'll make this chicken dangerously addicting!
- Marinate bite-size chicken in buttermilk with House Blend Seasoned Salt for at least 1 hour or up to overnight for tender, flavorful meat.
- Use a double-dredge of flour, cornstarch and baking powder for a light, crispy crust. Fry in neutral oil at 350°F for about 4 minutes per batch.
- Finish by tossing fried chicken with extra House Blend Seasoned Salt and serve with a honey-BBQ mayo dipping sauce.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long should I marinate the chicken?
Marinate at least 1 hour and up to overnight. Longer marinating makes the chicken more tender and flavorful. Keep it covered and refrigerated.
Can I use chicken thighs instead of breast?
Yes. Trim and cut thighs into 1/2 inch pieces to match cooking time. Thighs are juicier and may need a minute or two longer in the fryer.
What can I use instead of buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit 5 minutes. You can also thin plain yogurt with a little milk to reach a buttermilk-like consistency.
How can I make this recipe gluten-free?
Use a gluten-free all-purpose flour or rice flour in place of wheat flour. Confirm your cornstarch and Seasoned Salt are labeled gluten-free. Fry the same way.
Can I bake the popcorn chicken instead of frying?
Yes. Bake on a wire rack at 425°F for 18 to 22 minutes, flipping halfway and lightly spraying with oil. It will be less oily but slightly less crisp than deep frying.
How do I keep the popcorn chicken crispy after frying?
Drain on a wire rack, not paper towels. Avoid stacking pieces. Keep finished pieces in a low oven at 200°F on a rack for short holds. Do not cover tightly.
Can I freeze the popcorn chicken?
Yes. For raw breaded pieces, flash freeze on a baking sheet, then bag. Fry from frozen, adding 1 to 2 minutes. For cooked pieces, freeze on a sheet, then store in a bag and re-crisp in an oven or air fryer.
What oil and temperature should I use for frying?
Use a neutral high smoke point oil like canola, vegetable, or peanut oil. Heat to 350°F, fry in small batches without crowding, and cook about 4 minutes per batch or until golden.
How long should I marinate the chicken?
Marinate at least 1 hour and up to overnight. Longer marinating makes the chicken more tender and flavorful. Keep it covered and refrigerated.
Can I use chicken thighs instead of breast?
Yes. Trim and cut thighs into 1/2 inch pieces to match cooking time. Thighs are juicier and may need a minute or two longer in the fryer.
What can I use instead of buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit 5 minutes. You can also thin plain yogurt with a little milk to reach a buttermilk-like consistency.
How can I make this recipe gluten-free?
Use a gluten-free all-purpose flour or rice flour in place of wheat flour. Confirm your cornstarch and Seasoned Salt are labeled gluten-free. Fry the same way.
Can I bake the popcorn chicken instead of frying?
Yes. Bake on a wire rack at 425°F for 18 to 22 minutes, flipping halfway and lightly spraying with oil. It will be less oily but slightly less crisp than deep frying.
How do I keep the popcorn chicken crispy after frying?
Drain on a wire rack, not paper towels. Avoid stacking pieces. Keep finished pieces in a low oven at 200°F on a rack for short holds. Do not cover tightly.
Can I freeze the popcorn chicken?
Yes. For raw breaded pieces, flash freeze on a baking sheet, then bag. Fry from frozen, adding 1 to 2 minutes. For cooked pieces, freeze on a sheet, then store in a bag and re-crisp in an oven or air fryer.
What oil and temperature should I use for frying?
Use a neutral high smoke point oil like canola, vegetable, or peanut oil. Heat to 350°F, fry in small batches without crowding, and cook about 4 minutes per batch or until golden.
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