Description
This crispy homemade popcorn chicken is a delightful dish that’s perfect for movie nights or family gatherings, featuring juicy chicken with a crunchy exterior.
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- Vegetable or canola oil for frying
Instructions
- Begin by cutting the chicken breasts into 1-inch bite-sized pieces. Pat them dry with paper towels to ensure the coating sticks.
- In a shallow bowl, whisk together the all-purpose flour, salt, and garlic powder.
- Prepare two additional shallow bowls: one for the buttermilk and the other for the panko breadcrumbs.
- Take the dry chicken pieces, dredge them in the seasoned flour, shaking off any excess.
- Next, dip the floured chicken into the buttermilk, allowing any excess liquid to drip off.
- Finally, coat the chicken pieces in panko breadcrumbs, pressing gently to ensure they adhere well.
- Heat 2-3 inches of vegetable or canola oil in a heavy-bottomed pot or Dutch oven to 350°F (177°C).
- Fry the breaded chicken in batches for 2-3 minutes or until they turn golden-brown and crispy.
- Once cooked, drain the chicken on a paper towel-lined plate and sprinkle with extra salt if desired.
- Serve your homemade popcorn chicken hot, paired with delicious dipping sauces like honey mustard, ranch, BBQ, or sweet chili sauce.
Notes
For extra flavor, try marinating the chicken pieces in the buttermilk for a few hours, or even overnight, before breading.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg