Description
Sink your teeth into the crunchy, golden goodness of Homemade Popcorn Chicken – a delectable bite-sized treat that’s sure to satisfy your cravings.
Ingredients
- boneless, skinless chicken breasts
- buttermilk
- all-purpose flour
- panko breadcrumbs
- garlic powder
- paprika
- salt
- black pepper
- cayenne pepper (optional)
- smoked paprika (optional)
- dried herbs (optional)
Instructions
1. Begin by cutting the boneless, skinless chicken breasts into bite-sized pieces.
2. In a bowl, whisk together the buttermilk and egg, then add the chicken pieces, cover, and refrigerate for at least 30 minutes.
3. In a separate bowl, combine the all-purpose flour, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
4. Remove the chicken pieces from the buttermilk marinade and dredge them in the flour mixture, pressing gently to help the coating adhere.
5. In a deep fryer or large, heavy-bottomed skillet, heat the vegetable oil to 350°F (175°C).
6. Carefully add the coated chicken pieces to the hot oil, frying in batches to avoid overcrowding the pan. Fry the chicken for 3-4 minutes, turning occasionally, until golden brown and cooked through.
7. Use a slotted spoon or tongs to transfer the fried popcorn chicken pieces to a paper towel-lined plate or cooling rack.
8. Serve your freshly fried homemade popcorn chicken hot, with your favorite dipping sauces on the side.
Notes
For the best popcorn chicken, opt for boneless, skinless chicken breasts.
Maintaining the proper oil temperature is crucial for achieving that perfect golden-brown, crispy exterior on your popcorn chicken.
Don’t be shy with the seasonings! Make sure to generously season the flour and breadcrumb mixture.
- Prep Time: 30
- Cook Time: 15
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 425
- Sugar: 0
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
- Cholesterol: 60