Recipe of the Week: Buttermilk Popcorn Chicken
Nadia G is the host of the wildly popular Bitchin’ Kitchen TV show on the Cooking Channel, and in her cookbook Nadia G’s Bitchin’ Kitchen: Cookin’ for Trouble, she brings her savvy chef know-how and rock star attitude from the small screen and into your kitchen. This week’s recipe is Nadia’s G’s Buttermilk Popcorn Chicken, and is a fun finger food dish that’s popular with kids and adults. This recipe works perfectly as a quick weekday dinner alternative or as a weekend party dish.
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 chicken in your popcorn chicken.
Servings: 4 to 6 | easy
• 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
Cut the chicken breasts into equal bite‑sized pieces. In a large bowl combine 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 flour,1 teaspoon of sea salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, and lots of freshly ground pepper. Seal the bag and shake well.
SHKIAFFING IT TOGETHER
In a heavy saucepan, heat 4 to 6 inches of oil over medium heat until a thermometer reads 350°F.
Remove one third of the chicken pieces from the buttermilk marinade with a slotted spoon, and shake them around over the marinade bowl to remove the excess liquid.
Add the chicken pieces to the plastic bag filled with the breading.
Seal the bag, and shake to coat all the pieces well. Remove each piece individually, and give each piece a quick shake to remove the excess flour.
Carefully add the chicken pieces to the hot oil. Cook for 3 to 4 minutes, or until golden brown and cooked through. (If unsure if chicken is cooked, slice apiece in half to check that the center is no longer pink.)
Once it is cooked, let the popcorn chicken drain on paper towels. Repeat with the remaining chicken.
Serve popcorn chicken with maple syrup, BBQ sauce, or honey mustard for dipping.
Download this recipe for free here.
We hope you enjoy it!