Fried chicken is a favorite in our house, but I rarely actually make it.
I’m not a fan of frying, and doing whole pieces of chicken just seems to take forever. But popcorn chicken is another story. Little bites of tender chicken can be quickly coated with buttermilk and flour then fried in just minutes. My family loves this.
- 3 or 4 boneless, skinless chicken breasts (depending on how much you want to make)
- ½ tsp salt
- ½ tsp pepper
- 1½ cup butter milk
- 1½ c flour
- cooking oil - enough to make 2 inches in a Dutch oven
- To begin, cut the chicken into small, ¾ inch pieces.
- Sprinkle it with about a half teaspoon each of salt and pepper.
- In a Dutch oven, or other deep pot, begin heating 2 inches of cooking oil (peanut, canola or vegetable) over medium heat. You want the oil at about 350 degrees.
- Pour the buttermilk into a shallow dish, and drop a couple handfuls of the chicken pieces into it. Stir it around to coat the chicken well. Then scoop out the chicken and drop it into a shallow dish of the flour. Stir that around to coat it as well.
- Carefully sink the chicken down into the hot oil and cook it for about 5 minutes or until golden. Scoop it out to a platter that is lined with paper towel to absorb excess oil.
- Repeat with all of the chicken. Serve with your favorite dipping sauce and sides.