buttermilk popcorn chicken
Is there anything better than fried chicken? Juicy, buttermilk‑marinated chicken with a spicy, crispy crunch…mmm. What I love most about making this treat at home is that you actually get some chickenin your popcorn chicken.
servings: 4 to 6 | easy
Cut the chicken breasts into equal bite‑sized pieces. In a large bowlcombine the chicken pieces, buttermilk, and 1 teaspoon of sea salt.Cover, and chill in the fridge for a minimum of 1 hour, and up to 8hours.
In a large self‑sealing plastic bag combine the all‑purpose our,1 teaspoon of sea salt, baking powder, cayenne pepper, oregano,turmeric, onion powder, and lots of freshly ground pepper. Seal thebag and shake well.
SHKIAFFING IT TOGETHER
In a heavy saucepan, heat 4 to 6 inches of oil over medium heat untila thermometer reads 350°F.Remove one third of the chicken pieces from the buttermilk marinade with a slotted spoon, and shake them around over themarinade bowl to remove the excess liquid. Add the chicken pieces tothe plastic bag lled with the breading. Seal the bag, and shake to coatall the pieces well. Remove each piece individually, and give eachpiece a quick shake to remove the excess our. Carefully add thechicken pieces to the hot oil. Cook for 3 to 4 minutes, or until goldenbrown and cooked through. (If unsure if chicken is cooked, slice apiece in half to check that the center is no longer pink.) Once it iscooked, let the popcorn chicken drain on paper towels. Repeat withthe remaining chicken. Serve popcorn chicken with maple syrup,BBQ sauce, or honey mustard for dipping.
• 3 boneless, skinless chicken breasts• 1 cup buttermilk • 2 tsp sea salt • 1 cup all-purpose our • 1½ tsp baking powder • 2 tsp cayenne pepper • ½ tsp dried oregano• ½ tsp ground turmeric • 1 tsp onion powder • freshly ground black pepper, to taste• canola or vegetable oil, for deep-frying• maple syrup, for dipping (optional)• balsamic bbq sauce (see page 89),for dipping (optional)• honey mustard, for dipping(optional)
• large bowl • large self-sealing plastic bag• large, heavy saucepan• deep-frying thermometer • slotted spoon