Instructions
Step 1. In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.
Step 2. Add the chicken pieces, stir well, and marinate for at least 1 hour in the refrigerator.
Step 3. In a separate bowl, whisk together the flour, cornstarch, panko breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper.
Step 4. Remove the chicken from the marinade and coat each piece thoroughly in the flour mixture.
Step 5. Let the coated chicken rest for 10 minutes to help the coating adhere.
Step 6. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Step 7. Fry the chicken pieces in batches for 4–6 minutes until golden brown, crispy, and cooked through.
Step 8. Transfer the cooked popcorn chicken to a wire rack or paper towel-lined tray.
Step 9. Preheat the oven to 425°F (220°C).
Step 10. Toss the potato fries with vegetable oil and salt.
Step 11. Spread the fries on a baking sheet in a single layer and bake for 30–35 minutes, turning halfway through cooking, until golden and crispy.
Step 12. Arrange the crispy popcorn chicken and French fries in serving baskets, plates, or takeout containers.
Step 13. Drizzle some ketchup over the popcorn chicken if desired and serve additional ketchup on the side.
Step 14. Serve immediately while the chicken and fries are hot and crispy.
Storage and Reheating Tips
Store leftover popcorn chicken and fries separately in airtight containers in the refrigerator for up to 3 days.
Reheat the popcorn chicken in a 375°F (190°C) oven or air fryer for 5–8 minutes to restore its crisp texture.
Reheat the fries in an oven or air fryer until hot and crispy.
Avoid microwaving the chicken if possible, as it may soften the crunchy coating.
For best results, enjoy the popcorn chicken fresh on the day it is made.
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