Popcorn Chicken without Buttermilk

This popcorn chicken is made without buttermilk and is completely dairy free. The recipe is also very easy, just coat and fry for pieces that are perfectly crisp on the outside and juicy on the inside.

After making fried chicken without buttermilk and then Southern fried chicken wings, I knew I had to try popcorn chicken without buttermilk.  Popcorn chicken is essentially fried chicken but bite sized.

After a little reading up, I discovered that popcorn chicken was first created by KFC.  

It was first created in the early 90’s (a time period filled with lots of nostalgia for me!)  

After that, it was reintroduced a number of times but never stayed a permanent part of the menu.  

However, their popularity did spread to other fast food joints.

This recipe isn’t the KFC version, though I do plan on posting that too.  

Instead, this is your classic southern fried chicken in pieces small enough to pop them into your mouth.

You can use either boneless chicken breast or boneless chicken thighs.  

I really like the flavor of dark meat so that's what I choose to use, but you can use whatever you prefer.

If you like this popcorn chicken without buttermilk, you may also like my chicken tenders without buttermilk.

HOW TO DREDGE CHICKEN

Double Handed Technique

Use one hand to dip the chicken in the egg and the other to roll it in flour. By using both hands, you avoid getting thick layers of batter on your fingers known as “club hand.”

Container Technique

Place half the flour at the bottom of a container. Add the chicken and cover with the remaining flour. Cover with a lid and shake for a few minutes. Each piece should come out well coated.

With methods, shake off any excess flour and fry.

GLUTEN FREE OPTION

For a gluten free alternative, use cornstarch or potato starch instead of flour. They both fry very nicely.

A WORD ON OIL

When frying chicken, the temperature of the oil is important. If it’s too cold, the chicken will be oily. On the other hand, if the oil is too hot, the crust will fall off. With a thermometer it should about 350°F or 175°C to 375°F or 190°C degrees.

If you don’t have a thermometer, when the oil seems hot, drop a little flour into the oil. If the flour sizzles and floats on the top, then it’s hot enough. To make sure it’s not too hot, keep it around medium-low and adjust as needed.

HOW TO STORE CHICKEN

Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap.  Store in the fridge for up to 4 days.

HOW TO FREEZE CHICKEN

Freeze leftovers within 3-4 days.  Place cooled chicken in an airtight container or resealable freezer bag. 

Freeze for up to 4-6 months.  After that, it is still safe to eat, but the quality begins to degrade.

HOW TO REHEAT

For best results heat in the oven or easy fryer.  The fryer gives the best results but it is also more likely to break the crust exterior.

Recipes You May Also Like:

• Dairy Free Beef Stroganoff
• Dairy Free Chicken Pot Pie
• Dairy Free Shepherd's Pie
• Dairy Free Lasagna
• Meatloaf without Milk
• Mashed Potatoes without Milk