Description
This Easy Popcorn Chicken recipe offers crispy, golden-brown bite-sized chicken pieces that are perfect as a snack or appetizer. Coated in a seasoned flour mixture, dipped in buttermilk, and coated with crunchy panko breadcrumbs, then fried to perfection, this recipe delivers a juicy interior with a satisfyingly crunchy exterior in just 25 minutes.
Ingredients
Scale
Chicken
- 3 pounds boneless, skinless chicken breast, cut into 1-inch pieces
Breading
- 5 tablespoons all-purpose flour
- 1 1/2 teaspoons salt, plus more to serve
- 1 teaspoon garlic powder
- 1 cup buttermilk
- 2 cups panko bread crumbs
Frying
- 1 cup vegetable or canola oil
Instructions
- Prepare breading stations: In a medium bowl, combine the flour, 1 1/2 teaspoons salt, and garlic powder to make the dry flour mixture. Pour the buttermilk into a separate bowl. Spread the panko breadcrumbs evenly on a plate. These three stations will be used for breading the chicken pieces.
- Bread chicken: Take the chicken pieces and dredge each piece first in the flour mixture, ensuring it is lightly coated. Then dip the coated chicken into the buttermilk bowl. Finally, coat the chicken pieces thoroughly with the panko bread crumbs, pressing gently so the crumbs adhere well. Place the breaded pieces on a platter while you continue with the rest.
- Heat oil: Pour the vegetable or canola oil into a deep frying pan and heat it over medium heat. Use a thermometer to maintain the oil temperature at 350°F (175°C) for optimal frying.
- Fry chicken: Working in small batches to avoid overcrowding, carefully add the breaded chicken pieces to the hot oil. Fry until the pieces turn golden brown and reach an internal temperature of 165°F (74°C), ensuring they are cooked through. This should take approximately 4-6 minutes per batch. Remove the cooked chicken with a slotted spoon.
- Drain and serve: Place the fried chicken on a plate lined with paper towels to absorb excess oil. While still hot, sprinkle additional salt to taste. Serve immediately with your preferred dipping sauces for a delicious appetizer or snack.
Notes
- Maintaining the oil at the correct temperature (350°F) is crucial for crispy and non-greasy chicken.
- Do not overcrowd the pan when frying to avoid lowering the oil temperature and uneven cooking.
- Use a meat thermometer to ensure chicken pieces reach 165°F to guarantee food safety.
- For extra flavor, consider adding a pinch of paprika or cayenne pepper to the flour mixture.
- Leftover fried popcorn chicken can be reheated in an oven or air fryer to retain crispiness.
