Recipe Video above: A simple Chicken Popcorn recipe made of bite-size fried chicken breasts tenderized in homemade buttermilk then pan-fried until crispy and juicy.
To make the buttermilk, combine milk and vinegar in a small bowl. Let it sit for 5-10 minutes until it curdles. Pour over chicken pieces, stir. Cover with a plastic wrap and marinate in the fridge for 2 to 6 hours.
Combine flour, spices, and salt in a zip bag. Shake until well combined. Fill the skillet with about 2 inches of cooking oil, start heating it over medium-high heat. Meanwhile, take a few of the chicken pieces and place in the zip bag. Shake until all sides of the meat are well-coated. Add a piece of the coated chicken in the heated oil to test the temperature, if it sizzles immediately then it's ready.
Using a colander mesh scoop, drop the chicken pieces in the hot oil and fry in batches until golden brown. Do not overcrowd the pan. I cooked mine in 3 batches.
Transfer to a serving plate and season with salt if needed. Serve with your favorite dipping sauce. Enjoy!
Video
Notes
Buttermilk: Calamansi juice can also be used as a substitute for vinegar and lemon juice.
Fry in batches: Do not overcrowd the pan and make sure the oil is hot enough but not too hot before adding the chicken. Drop one piece to test, if it sizzles then it's ready.
For easy frying, use a colander mesh.
Flour coating: substitute with regular rice flour, cornstarch or potato starch.
Other spices alternatives: dried parsley, cayenne pepper for spicy version and ground ginger.