Let me just apologize now for the slightly crazy color of this buffalo popcorn chicken. Cross my heart there was no photoshop trickery involved here. Seriously though. They’re like, fluorescent, it’s almost unnatural. It looks like I fished through the Dorrito bag to find all of the cheesiest and most thickly-coated chips I could possibly find, crushed them up, and dipped a bunch of itty bitty chicken pieces in them. I swear I didn’t do that. Although now that I think about it…. that kind of sounds intensely delicious. Recipe to come! Oh great, now you’re in the mood for Dorritos. There are no Dorritos in this recipe, I’m sorry! Only buffalo-saucy goodness. They should make Dorritos in buffalo flavor. Dorritos-flavor-deciders are you taking notes?? This is good stuff here. I just can’t get over the blinding bright color of these chicken bites. Don’t play hide n’ seek while holding these, you’ll lose for sure. But hey if you can’t find reflectors for your bicycle for your midnight ride, I’ve gotcha covered. They are almost obnoxiously bright red but I swear there is nothing obnoxious about their deliciousness. They are addictively good. And soooooo so easy. Don’t be afraid of the 4-bowl dipping method, it sounds complex but is not. In fact it just simplifies the whole process. You just put the stuff in a few little bowls and then dip down the row like an assembly line, it’s awesome. Fast track to yummy buffalo popcorn chicken. And isn’t popcorn chicken so cuuuute? Almost too cute to eat! Almost. And there is no frying involved! So your clothes will be spared of grease splatters and your diet does not have to be derailed, yet the crispiness will blow your mind. Really, it will.
title: “Buffalo Popcorn Chicken” ShowToc: true date: “2024-09-25” author: “Larry Lancaster”
Who can resist perfectly crispy popcorn chicken? Not me! Now couple that with some hot sauce and a phenomenal homemade blue cheese dressing for some Buffalo popcorn chicken and you’ve got a meal that will make your taste buds sing! Serve this Buffalo Popcorn Chicken with our phenomenal homemade Blue Cheese Dressing!
What is Popcorn Chicken?
Popcorn chicken is a dish that was developed by KFC in the 1990’s and consists of bite-sized pieces of chicken breast that is breaded and fried, making it perfect for popping right into your mouth. Its popularity has since spread far and wide. Wonderfully crispy on the outside and soft and tender on the inside, these bite-sized delights are perfect for entertaining, for game night, and for any time in between. And I’m sharing my recipe for Buffalo Popcorn Chicken with you which adds some extra flavor and fiery kick that’s tempered by an incredibly creamy, flavorful homemade blue cheese dressing. I don’t deep-fry very often, but there are occasions when I make exceptions, like some Chinese dishes like General Tso’s Chicken, Orange Chicken and Sesame Chicken, or Fish and Chips. The good news is that you don’t need a deep fryer to make this popcorn chicken recipe. You just need a frying pan and about an inch of cooking oil and you’re set.
Tips For Getting That Crispy Breading
The key for achieving that nice and crispy breading is getting the oil at the right temperature. If the oil is not hot enough you’ll end up with oil-logged, greasy popcorn chicken. If the oil is too hot you’ll end up with batter that fries too quickly and leaves the chicken undercooked. The temperature of the oil should be around 365 degrees F. Use an instant read thermometer to confirm it’s the right temperature and then just adjust the heat to maintain it. This recipe is for buffalo-style popcorn chicken but you can easily adjust the amount of hot sauce you use according to your heat tolerance. Or you can omit it entirely. Whether you love screamin’ spicy hot popcorn chicken or prefer them nice and mild with that cool and delicious blue cheese dipping sauce, you’re going to love this either way!
How to Make the BEST Blue Cheese Dressing
I’ve got you covered! Grab my recipe for homemade Blue Cheese Dressing.
Buffalo Popcorn Chicken Recipe
Let’s get started! Add the chicken pieces to a bowl and stir in the hot sauce. Set aside while preparing the batter. Combine all the batter ingredients in a large mixing bowl, whisking until no lumps remain. Get your “station” set up. Place the 1/2 cup of flour and cornstarch in a separate bowl and place the chicken pieces and batter next to it. Dip the chicken pieces in the flour/cornstarch mixture, shake off the excess, and dredge completely in the batter. Use a candy thermometer to make sure the oil is around 365 degrees F and immediately place the battered chicken pieces in the frying pan. The oil needs to be at least 1/2 inch deep for best results. Fry the chicken for about 2 minutes on each side until a rich golden brown and cooked through. Work in batches, being careful not to overcrowd the frying pan. Use a slotted spoon to transfer the chicken pieces to a paper towel-lined plate. Let the chicken pieces drain on the paper towels for one minute. Serve immediately with celery sticks and our homemade blue cheese dressing for dipping. Enjoy! Originally published on The Daring Gourmet March 28, 2014 Read more about me…
