American · Lunch
Popcorn Chicken
Bite-sized chunks of chicken thigh soaked in buttermilk, dredged in seasoned flour with paprika and garlic powder, then deep-fried until golden and crisp. Served with celery sticks and chickpeas for crunch and fiber, finished with a squeeze of lemon.
$3
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
198Calories
26.5gProtein
7.2gFat
16.1gCarbs
1.9gSugar
3.1gFiber
612mgSodium
116mgChol
1.8gSat Fat
385mgPotassium
52mgCalcium
1.8mgIron
0.4mcgVitamin B12
3.2mgVitamin C
Goes well with
Cold lager
local
Ranch-inspired sweet tea
international
gluten-free-adaptable
low-carb
herb-salt
all-time-classics
thirty-min-meals
Instructions
1
Prep
Cut the chicken thigh into bite-size pieces, trim celery into sticks, and drain and rinse the chickpeas.
2
Marinate
Pour buttermilk over the chicken, toss to coat, and leave 30 minutes until submerged.
3
Dredge
Whisk flour, paprika, garlic powder, salt, and pepper in a dish, then coat each chicken piece thickly.
4
Fry
Heat the vegetable oil in a deep pot to 350°F and fry the chicken 4 to 5 minutes over medium heat until deep golden and crisp.
5
Plate
Pile the popcorn chicken beside the celery sticks and chickpeas, serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless chicken thigh, cut into bite-size pieces
- 4 tbsp60ml buttermilk
- 4 tbsp32g all-purpose flour
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp garlic powder
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 1/2 cup360ml vegetable oil, for deep-frying
- 4 oz110g celery, for serving
- 2/3 cup110g chickpea, for serving
- 11 lemon, for serving
