Description
Crispy and flavorful homemade popcorn chicken featuring tender bite-sized pieces of chicken breast coated in seasoned flour, buttermilk, and crunchy panko breadcrumbs, then deep-fried to golden perfection. Perfect as a snack or appetizer, served with your favorite dipping sauces.
Ingredients
Units
Scale
Chicken
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
Breading
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
For Frying
- Vegetable or canola oil for frying (2-3 inches in pot)
Instructions
- Prepare Chicken: Cut the chicken breasts into 1-inch bite-sized pieces and pat dry thoroughly with paper towels to ensure the coating adheres well.
- Mix Breading Ingredients: In a shallow bowl, whisk together the all-purpose flour, salt, and garlic powder to create the seasoned flour mixture. Place the buttermilk in a separate shallow bowl, and the panko breadcrumbs in another shallow bowl.
- Coat Chicken: Dredge each chicken piece first in the seasoned flour, making sure it’s coated evenly. Then dip it into the buttermilk, allowing any excess to drip off. Finally, press the chicken pieces into the panko breadcrumbs to coat thoroughly and create a crunchy crust.
- Heat Oil: Pour vegetable or canola oil into a heavy-bottomed pot or Dutch oven to a depth of 2-3 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain the temperature.
- Fry Popcorn Chicken: Working in batches to avoid overcrowding, carefully place the breaded chicken pieces into the hot oil. Fry for 2-3 minutes per batch or until the chicken is golden brown, crispy, and cooked through. Use a slotted spoon to remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- Season and Serve: While still hot, season the popcorn chicken with extra salt if desired. Serve immediately with dipping sauces such as honey mustard, ranch, BBQ, or sweet chili sauce for best flavor.
Notes
- Ensure the oil maintains a steady temperature around 350°F to achieve the perfect crispiness without absorbing excess oil.
- Do not overcrowd the pot when frying, as it will lower the oil temperature and result in soggy chicken.
- Use a heavy-bottomed pot or Dutch oven to retain heat consistently during frying.
- Patting the chicken dry before breading helps the coating stick better and produces a crunchier texture.
- Leftover popcorn chicken can be refrigerated and reheated in an oven or air fryer to maintain crispness.
Nutrition
- Serving Size: 1 serving (approximately 4-5 pieces)
- Calories: 350
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
