Popcorn Chicken

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Popcorn chicken is a tasty treat loved by many. This recipe makes crispy, bite-sized pieces of chicken that are perfect for snacking or as a meal. The secret to extra crispy popcorn chicken is double-frying the pieces for 1-2 minutes until deeply golden.

The chicken is marinated in buttermilk with garlic and spices, then coated in a mix of flour, cornstarch, and seasonings. It’s dipped in egg and rolled in panko breadcrumbs for a crunchy outside. After frying, the popcorn chicken can be served with dipping sauces like ranch or honey mustard for a yummy meal.

Exact Ingredients List

Here’s a complete list of ingredients you’ll need to make this yummy popcorn chicken:

For the chicken:

• 2 lbs boneless skinless chicken breast, cut into bite-sized pieces
• 1 cup buttermilk
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

For the coating:

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 2-3 large eggs
• 2 cups panko breadcrumbs
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)

For frying:

• Vegetable oil

This recipe makes 8 servings of crispy popcorn chicken. The prep time is about 10 minutes, and it takes 15 minutes to cook. Each serving has about 468 calories.

The ingredients are simple and easy to find at most grocery stores. The buttermilk and panko breadcrumbs are key for making the chicken extra tasty and crunchy.

Instructions

Mix chicken pieces with buttermilk, garlic, salt, and pepper in a bowl. Cover and chill for 30 minutes to 8 hours.

Set up three shallow dishes:

1. Flour mixture
2. Beaten eggs
3. Seasoned panko crumbs

Take chicken from buttermilk and let excess drip off. Coat each piece in flour, then egg, then panko. Press crumbs on firmly.

Heat oil to 350°F in a deep pot. Fry chicken in small batches for 3-4 minutes until golden. Don’t overcrowd the pot.

Drain fried chicken on a wire rack over paper towels.

For extra crunch, fry the pieces again for 1-2 minutes.

Add a sprinkle of salt if desired. Serve hot with dipping sauces like ranch or honey mustard.

Possible Substitutes List & Recipe Variations

Popcorn chicken is easy to customize. Try these tasty swaps and changes:

Protein options:

• Turkey breast
• Firm tofu cubes
• Cauliflower florets

Coating alternatives:

• Almond flour (gluten-free)
• Crushed corn flakes
• Shredded coconut

Spice it up:

• Add chili powder for heat
• Use lemon pepper seasoning
• Mix in dried herbs like thyme or oregano

Cooking methods:

1. Air fry at 400°F for 8-10 minutes
2. Bake at 425°F for 15-20 minutes
3. Pan-fry in a skillet with less oil

For a healthier twist, skip the deep frying. The air fryer or oven can make crispy popcorn chicken too. Just spray with a little oil before cooking.

Make it dairy-free by using coconut milk instead of buttermilk. For egg-free coating, try a mixture of cornstarch and water as a binder.

Kids love popcorn chicken shapes. Use cookie cutters on flattened chicken breast before cutting into nuggets for fun designs.

Tips, Tricks & Storing

For extra crispy chicken, try double frying. After the first fry, let the pieces rest for a few minutes. Then fry them again for 1-2 minutes. This makes the coating super crunchy.

Cut the chicken into even-sized pieces. This helps them cook at the same rate. Putting the chicken in the freezer for 15 minutes makes it easier to cut.

Don’t crowd the pot when frying. Too many pieces will lower the oil temperature and make the chicken greasy. Fry in small batches for best results.

To keep popcorn chicken warm, place it on a wire rack in a 200°F oven. This keeps it crispy while you finish cooking the rest.

Leftover popcorn chicken can be stored in the fridge for 3-4 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness. The microwave works too, but the coating won’t be as crunchy.

For a healthier option, try cooking the popcorn chicken in an air fryer. Set it to 400°F and cook for 8-10 minutes, shaking the basket halfway through.