Description
Crispy Popcorn Chicken is a deliciously crunchy, golden fried chicken bite that’s perfect for snacking or serving as an appetizer. Each tender, juicy piece is coated in a flavorful seasoned flour, dipped in buttermilk, and then rolled in crispy panko breadcrumbs before being fried to perfection. Ready in just 25 minutes, this recipe serves eight and is sure to be a crowd-pleaser at any gathering.
Ingredients
Scale
Chicken
- 3 lbs chicken breast, cut into 1-inch pieces
Breading
- 5 tablespoons all-purpose flour
- 1½ teaspoons salt, plus more to serve
- 1 teaspoon garlic powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
Frying
- 1 cup vegetable or canola oil, for frying
Instructions
- Prepare the flour mixture: In a medium bowl, mix together the all-purpose flour, 1½ teaspoons salt, and garlic powder to create a seasoned coating for the chicken.
- Prepare the buttermilk: Pour the buttermilk into a separate bowl, which will be used to help the breadcrumbs adhere.
- Prepare the breadcrumbs: Spread the panko breadcrumbs evenly on a plate for easy coating of the chicken pieces.
- Coat the chicken in flour: Dredge each piece of chicken in the flour mixture, making sure it is evenly coated on all sides to help the buttermilk stick.
- Dip in buttermilk: Submerge the floured chicken piece into the buttermilk, then allow any excess liquid to drip off, preparing it for breadcrumb coating.
- Coat with breadcrumbs: Roll the chicken piece in the panko breadcrumbs until fully covered, creating a crispy outer layer once fried.
- Set aside: Place the fully coated chicken pieces on a platter, ready for frying.
- Heat the oil: In a deep frying pan, heat about 1 inch of vegetable or canola oil over medium heat until it reaches 350°F (175°C), optimal for frying.
- Fry the chicken: Fry the chicken pieces in small batches, ensuring they have enough space and are not crowded, turning occasionally for even browning.
- Cook through: Continue frying until the chicken is golden brown on all sides and the internal temperature reaches 165°F (74°C), ensuring it is fully cooked.
- Drain excess oil: Remove fried chicken with a slotted spoon and place on a paper towel-lined plate to absorb extra oil and keep it crispy.
- Season: While the chicken is still warm, lightly sprinkle additional salt according to taste to enhance flavor.
- Serve: Serve the crispy popcorn chicken hot with your favorite dipping sauces for a perfect appetizer or snack.
Notes
- For extra crispiness, double-coat the chicken by repeating the buttermilk and breadcrumb steps.
- Keep the oil temperature steady to prevent greasy chicken; adjust heat as needed during frying.
- Use a thermometer to maintain correct oil temperature and ensure food safety with proper internal chicken temperature.
- Serve immediately for best texture; leftovers can be reheated in an oven to retain crispiness.
- Try different dipping sauces like honey mustard, barbecue sauce, or spicy mayo for varied flavors.
