Description
Popcorn Chicken brings crispy, bite-sized comfort straight from your kitchen to the plate. Tender chicken pieces coated in a crunchy seasoned breading make weeknight dinners delightfully simple and totally satisfying.
Ingredients
Scale
Main Protein:
- 2 boneless, skinless chicken breasts
Wet Ingredients:
- 1 cup buttermilk
- 1 egg
Dry Coating Ingredients:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 cup panko breadcrumbs
- ½ cup regular breadcrumbs
Seasonings:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- ½ teaspoon cayenne pepper
Cooking Ingredient:
- Oil for frying
Instructions
- Combine 1 cup all-purpose flour, ½ cup cornstarch, and 1 teaspoon baking powder in a wide mixing bowl to create a delicate coating base for your chicken pieces.
- Whisk 1 egg with 2 tablespoons buttermilk in a separate bowl until thoroughly blended, creating a smooth binding mixture for your breading process.
- Blend 1 cup panko breadcrumbs with ½ cup regular breadcrumbs in another bowl, ensuring your chicken will have a perfectly crisp exterior.
- Marinate 2 chicken breasts (cut into bite-sized pieces) in 1 cup buttermilk mixed with 1 teaspoon each of salt, black pepper, paprika, garlic powder, and onion powder for 30 minutes in the refrigerator.
- Remove chicken from buttermilk marinade, allowing excess liquid to drip off your pieces.
- Dredge each chicken piece first through the flour mixture, then dip into the egg wash, and finally coat completely with the breadcrumb mixture.
- Heat vegetable oil to 350°F in a deep skillet, ensuring the oil is deep enough to fully submerge your chicken pieces.
- Carefully lower breaded chicken into hot oil, frying 3-4 pieces at a time to maintain oil temperature.
- Fry chicken for 4-5 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a wire rack lined with paper towels to drain excess oil and maintain crispiness.
Notes
- Patting the chicken pieces dry before coating helps the breading stick better and ensures maximum crispiness.
- For extra flavor, add dried herbs like thyme or rosemary to the breadcrumb mixture before coating the chicken.
- Serve immediately after frying to maintain the crunchiest texture and prevent the breading from getting soggy.
- For a gluten-free version, swap regular breadcrumbs with gluten-free panko or ground cornflakes and use a gluten-free flour blend for dredging.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg