Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Popcorn Chicken Recipe

4.9 from 80 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Description

This homemade popcorn chicken recipe features crispy, bite-sized chicken pieces coated in seasoned flour, buttermilk, and crunchy panko breadcrumbs, then deep fried to golden perfection. Perfect as a snack or appetizer, these flavorful morsels pair wonderfully with a variety of dipping sauces like honey mustard, ranch, BBQ, or sweet chili sauce.

Ingredients

Units Scale

Chicken

  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces

Breading

  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 cup buttermilk
  • 2 cups panko breadcrumbs

Frying

  • Vegetable or canola oil for frying (enough to fill 2-3 inches in pot)

Instructions

  1. Prepare the Chicken: Cut the chicken breasts into 1-inch bite-sized pieces and pat them dry thoroughly with paper towels to ensure the breading sticks well.
  2. Mix Breading Components: In a shallow bowl, whisk together the all-purpose flour, salt, and garlic powder. In two other separate shallow bowls, place the buttermilk in one and the panko breadcrumbs in the other.
  3. Bread the Chicken: Dredge each chicken piece first in the seasoned flour mixture, coating it evenly. Then dip it into the buttermilk, allowing any excess liquid to drip off. Finally, press the chicken into the panko breadcrumbs to coat thoroughly, ensuring a crispy exterior once fried.
  4. Heat the Oil: Pour vegetable or canola oil into a heavy-bottomed pot or Dutch oven to a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C), which is ideal for frying crispy chicken pieces.
  5. Fry the Chicken: Working in batches to avoid overcrowding, carefully add the breaded chicken pieces into the hot oil. Fry each batch for 2-3 minutes or until the chicken is golden brown and cooked through. Use a slotted spoon to remove the chicken and drain on a paper towel-lined plate to absorb excess oil.
  6. Season and Serve: While still hot, season the popcorn chicken with additional salt if desired. Serve immediately with your favorite dipping sauces such as honey mustard, ranch, BBQ, or sweet chili sauce for an irresistible treat.

Notes

  • Do not overcrowd the frying pot; frying in batches ensures an even and crispy coating.
  • Use a thermometer to monitor the oil temperature to avoid greasy or undercooked chicken.
  • Leftover popcorn chicken can be reheated in an oven or air fryer to maintain crispiness.
  • Adjust seasoning in the flour mixture as per taste preference.
  • To make the recipe gluten-free, substitute all-purpose flour and panko with gluten-free alternatives.

Nutrition

  • Serving Size: 1/6 of recipe (about 4 ounces)
  • Calories: 340 kcal
  • Sugar: 1 g
  • Sodium: 520 mg
  • Fat: 18 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 26 g
  • Cholesterol: 70 mg

Find it online: https://emilyquickdinners.com/homemade-popcorn-chicken-recipe/