Crispy Fried Popcorn Chicken
Ingredients
The chicken
The marinade
-
1 ½
cups
buttermilk
-
3
teaspoons
salt
-
1 ½
teaspoons
poultry seasoning
The coating
-
2
cups
all-purpose flour
-
1
tablespoon
Old Bay seasoning
-
¼
teaspoon
cayenne pepper
The frying oil
-
6
cups
avocado oil or vegetable oil or peanut oil
Instructions
- Prepare wire racks over two cookie sheets.
- Cut the chicken into 1-inch pieces and place in a shallow dish.
- Combine buttermilk, 2 teaspoons of salt, and poultry seasoning in a bowl and pour over the chicken.
- Refrigerate the chicken in the buttermilk brine for at least 4 hours or overnight.
- Mix flour, Old Bay seasoning, remaining salt, and cayenne pepper in a shallow dish.
- Drain the chicken and discard the marinade, then dredge the chicken in the flour mixture.
- Allow the coated chicken to rest on a wire rack for 30 minutes.
- Heat oil to 350°F in a large Dutch Oven.
- Fry the chicken in batches for 4 to 6 minutes until golden brown.
- Transfer the chicken to the prepared cookie sheet to drain excess oil.
Nutrition Facts (estimated)
Servings
8
Calories
274
Total fat
5g
Total carbohydrates
27g
Total protein
29g
Sodium
1052mg
Cholesterol
78mg
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