Southern-Style Popcorn Chicken Tenders Recipe

Southern-Style Popcorn Chicken Tenders Recipe

by

This recipe outlines how to prepare “Southern-Style Popcorn Chicken Tenders,” a popular dish that transforms raw chicken breast into crispy, bite-sized fried pieces. The image depicts a two-part process: the top section shows raw chicken tenders or strips in a glass bowl, with two egg yolks being poured over them, suggesting a marinating or coating step. The bottom section beautifully presents the finished product: a plate piled high with golden-brown, uniformly breaded, and evidently crispy chicken tenders. The coating appears well-adhered and textured, indicating a successful frying process that locks in moisture while creating a satisfying crunch. These chicken tenders are a versatile dish, popular as an appetizer, a main course, or a snack, especially beloved by children and adults alike for their easy-to-eat format and comforting flavor. The term “Popcorn Chicken” usually implies smaller, bite-sized pieces, making them ideal for dipping in various sauces. The preparation shown hints at a classic Southern frying method, often involving a buttermilk or egg wash followed by a seasoned flour or breadcrumb coating.

Ingredients:

For the Chicken Tenders:

  • 2 lbs (approx. 900g) boneless, skinless chicken breasts or tenders, cut into 1-inch bite-sized pieces (for popcorn chicken style) or 1-inch thick strips (for tenders)
  • 2 large eggs
  • ½ cup (120ml) buttermilk (or regular milk + 1 tbsp lemon juice/white vinegar, let sit 5 mins)
  • 1 tablespoon hot sauce (optional, for a hint of flavor, not necessarily heat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Breading:

  • 2 cups (240g) all-purpose flour
  • ½ cup (60g) cornstarch (for extra crispiness)
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika (for color and flavor)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (adjust to desired spice level)
  • ¼ teaspoon dried thyme (optional, for Southern flavor)

For Frying:

  • 4-6 cups vegetable oil, canola oil, or peanut oil (enough to immerse chicken pieces fully, or at least halfway)

For Serving (Optional):

  • Honey mustard sauce
  • Ranch dressing
  • BBQ sauce
  • Ketchup
  • Buffalo sauce
  • Fresh parsley or chives, chopped (for garnish)

Equipment:

  • Large glass bowl (for chicken and wet mixture)
  • Shallow dish or large plate (for breading mixture)
  • Whisk
  • Tongs or slotted spoon
  • Deep-fryer, Dutch oven, or large, deep heavy-bottomed pot (for frying)
  • Candy/deep-fry thermometer (highly recommended for oil temperature)
  • Wire cooling rack set over a baking sheet (for draining fried chicken)
  • Paper towels

Instructions:

Part 1: Prepare and Marinate the Chicken

  1. Cut Chicken: Pat the chicken breasts or tenders dry with paper towels. Cut them into uniform 1-inch bite-sized pieces for “popcorn chicken” style, or 1-inch thick strips for traditional tenders. Uniformity ensures even cooking.
  2. Prepare Wet Mixture: In a large glass bowl, whisk together the 2 large eggs, buttermilk, optional hot sauce, 1 teaspoon salt, and ½ teaspoon black pepper.
  3. Marinate Chicken: Add the cut chicken pieces to the wet mixture, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, or even overnight. Marinating helps tenderize the chicken and infuse flavor, especially with buttermilk.

Part 2: Prepare the Breading Station

  1. Combine Breading Ingredients: In a large shallow dish or another large bowl, whisk together the all-purpose flour, cornstarch, 1 tablespoon salt, smoked paprika, garlic powder, onion powder, ½ teaspoon black pepper, cayenne pepper, and optional dried thyme. Whisk thoroughly until all spices are evenly distributed throughout the flour mixture. This forms your seasoned breading.

Part 3: Bread and Fry the Chicken

  1. Heat Oil: Pour the frying oil into your deep-fryer, Dutch oven, or large, deep heavy-bottomed pot. The oil should be deep enough to fully submerge the chicken pieces, or at least come halfway up the sides if frying in batches. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a thermometer for accuracy; maintaining the correct temperature is key to crispy, non-greasy chicken.
  2. Bread the Chicken: Working in batches (do not bread all chicken at once, as the coating can become soggy), remove a handful of chicken pieces from the wet mixture, letting any excess liquid drip off. Transfer them directly into the seasoned breading mixture. Toss and press the breading onto each chicken piece, ensuring it’s thoroughly coated. Shake off any excess breading. Place the breaded pieces on a clean plate or baking sheet as you go.
  3. Fry the Chicken (in Batches): Carefully lower the breaded chicken pieces into the hot oil using tongs or a slotted spoon. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy chicken. Fry in batches of 6-8 pieces, depending on the size of your pot.
  4. Cook Until Golden and Cooked Through: Fry the chicken for 4-7 minutes, flipping occasionally if not fully submerged, until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). The exact time will depend on the size of your chicken pieces. The image shows a beautiful golden-brown color.
  5. Drain: Once cooked, use a slotted spoon or tongs to remove the fried chicken from the oil. Transfer the chicken to a wire cooling rack set over a baking sheet to drain excess oil. This also helps keep the chicken crispy. Immediately sprinkle with a little extra salt if desired.
  6. Repeat: Continue frying the remaining chicken in batches, ensuring the oil temperature returns to 350°F (175°C) between batches.

Part 4: Serve and Enjoy

  1. Serve Hot: Southern-Style Popcorn Chicken Tenders are best served immediately while hot and crispy.
  2. Add Dipping Sauces: Arrange the chicken on a serving platter and serve with an assortment of your favorite dipping sauces.
  3. Garnish: A sprinkle of fresh chopped parsley or chives can add a touch of freshness and color.

Tips for Success:

  • Buttermilk Marinade: The buttermilk is crucial. Its acidity helps tenderize the chicken, making it incredibly juicy. If you don’t have buttermilk, the DIY substitute works well.
  • Cornstarch in Breading: Adding cornstarch to the flour mixture is a secret weapon for extra crispy fried chicken.
  • Oil Temperature Control: This is the most critical factor for crispy, non-greasy fried chicken. If the oil is too cool, the chicken will absorb too much oil and be soggy. If it’s too hot, the breading will burn before the chicken is cooked through. A thermometer is highly recommended.
  • Don’t Overcrowd: Frying too many pieces at once drastically drops the oil temperature, leading to greasy and pale chicken. Fry in batches to maintain consistent heat.
  • Rest the Breading: After breading a batch, let the chicken sit for a few minutes before frying. This allows the coating to adhere better and reduces the chance of it falling off in the oil.
  • Drain Properly: Draining on a wire rack allows air circulation, which prevents the bottom from getting soggy. Paper towels absorb excess oil.
  • Season Generously: Don’t be shy with the seasonings in the breading. This is where most of the flavor comes from.
  • Savory Dish: Southern-Style Popcorn Chicken Tenders are unequivocally a savory dish. They are a main course or appetizer and differ from sweet desserts like Pineapple Upside Down Loaf Cake, Elvis Presley Cake, Chocolate Covered Peanut Clusters, Toffee Candy Bar Dessert, Peanut Butter Chocolate Truffles, No-Bake Chocolate Eclair Cake, Cinnamon Swirl Apple Loaf Cake, Fresh Strawberry Pie, Southern-Style Peach Cobbler, Southern-Style Blackberry Cobbler, No-Bake Cherry Cheesecake Lasagna, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, Fried Apple or Peach Pies, Yogurt Cake, or Classic Homemade Pancakes. It is categorized with other savory dishes such as Sticky Honey Garlic BBQ Ribs, Cheesy Biscuit Bake with Pepper Topping, Irresistible Marinated Feta Cheese, Savory Sheet Pan Egg Muffins, Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, Mac and Cheese, Pepperoni Pizza Bombs, Garlic Butter Lobster and Scallops, Fresh Napa Cabbage Salad, a basic loaf of bread, Southern-Style Fried Green Tomatoes, or Crispy Fried Cauliflower.
Post Views: 3

Leave a Comment