Take your Popcorn Chicken to crispy perfection! This recipe is easy, with the best tips on how to turn out crunchy on the outside and juicy chicken nuggets that are sure to be a hit with the crowd!
Trim chicken of any excess fat. Rinse and drain well. Cut into 1-inch pieces.
In a large bowl, combine buttermilk and hot sauce. Stir until blended. Add chicken, cover and marinate in the refrigerator for at least 4 hours or overnight. Drain chicken.
In a bowl, combine flour, corn starch, baking powder, Cajun seasoning, and salt. Whisk until well-dispersed.
Add chicken pieces and with hands, toss until fully coated.
In a thick-bottomed pan over medium heat, heat about 2 inches deep of oil. Add chicken and cook, stirring occasionally, for about 5 minutes or until golden, crisp, and cooked through. Do NOT overcrowd the pan and fry in batches as needed.
With a slotted spoon, remove from the pan and drain on a wire rack set.
Serve immediately with honey mustard sauce or dipping sauce of choice.
For the Honey Mustard Sauce
In a small bowl, combine mayonnaise, mustard, honey and lemon juice. Stir until smooth and well blended.
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Notes
Use a mesh skimmer to clean the oil between batches and remove any bread coating that has fallen into the oil to keep from darkening the chicken nuggets.