Popcorn Chicken
Crispy, golden, and irresistibly bite-sized, this homemade Popcorn Chicken recipe is the ultimate comfort food! Featuring tender chunks of boneless chicken breast marinated in tangy buttermilk and seasoned with a tantalizing mix of garlic powder, onion powder, and paprika, each piece is coated in a double-layer of seasoned flour and crunchy panko breadcrumbs for maximum crunch in every bite. Perfectly fried to golden perfection, these delectable morsels are an easy crowd-pleaser, ideal as a snack, appetizer, or family-friendly main dish. Pair them with your favorite dipping sauces—like honey mustard, ranch, or barbecue—for a restaurant-quality treat made right at home. Ready in just 35 minutes, this easy-to-make recipe showcases juicy chicken with an unbeatable crispy coating that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 cup Buttermilk
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional)
- 1 cup Panko breadcrumbs
- 3 cups Cooking oil (vegetable, canola, or peanut oil)
Instructions
Cut the boneless chicken breasts into bite-sized pieces (approximately 1-inch cubes).
In a mixing bowl, whisk together the buttermilk and the egg. Toss the chicken pieces in the buttermilk mixture, ensuring they are evenly coated.
In a separate large bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and optional cayenne pepper. Mix well.
Set up a dredging station: one bowl with the flour mixture and another bowl with the panko breadcrumbs.
Working in batches, remove the chicken pieces from the buttermilk mixture, allowing excess liquid to drip off. Coat each piece first in the flour mixture, then back into the buttermilk, and finally in the panko breadcrumbs. Press gently to ensure the breadcrumbs stick.
Place the coated chicken pieces on a plate or tray, and repeat until all pieces are breaded.
Heat the cooking oil in a deep skillet or heavy-bottomed pot over medium heat (approximately 350°F or 175°C). Use a thermometer for accuracy.
Fry the chicken pieces in small batches, making sure not to overcrowd the pot. Cook for 3-4 minutes per batch, or until the chicken is golden brown and cooked through.
Using a slotted spoon or tongs, remove the cooked chicken pieces and transfer them to a plate lined with paper towels to drain excess oil.
Repeat until all of the chicken is cooked.
Serve hot with your favorite dipping sauces, such as honey mustard, ranch, or barbecue sauce. Enjoy!
Nutrition Facts
Calories |
7784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 747.4 g | 958% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 5895 mg | 256% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 16.2 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 437 mg | 34% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2098 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
