Description
This Homemade Popcorn Chicken recipe features crispy, bite-sized pieces of chicken coated in seasoned flour and crunchy panko breadcrumbs, then fried to golden perfection. Perfect as a snack or appetizer, these tender chicken bites are easy to prepare and pair wonderfully with a variety of dipping sauces.
Ingredients
Scale
Chicken
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
Dredging Station
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
For Frying
- Vegetable or canola oil for frying (enough to fill pot 2-3 inches deep)
Instructions
- Cut the Chicken: Cut the chicken breasts into 1-inch bite-sized pieces. Pat them dry thoroughly with paper towels to ensure proper coating adherence.
- Prepare the Dredging Stations: In a shallow bowl, whisk together the flour, salt, and garlic powder. Set up two more shallow bowls—one with buttermilk, and another with panko breadcrumbs.
- Dredge the Chicken: Coat each piece of chicken in the seasoned flour mixture, then dip into the buttermilk allowing excess to drip off. Finally, press the chicken pieces into the panko breadcrumbs, ensuring an even coating that sticks well.
- Heat the Oil: Pour 2-3 inches of vegetable or canola oil into a heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C), using a thermometer for accuracy.
- Fry the Chicken: Working in batches to avoid crowding, fry the breaded chicken pieces for 2-3 minutes or until they turn golden brown and crispy on the outside. Use a slotted spoon to remove the chicken and drain on a paper towel-lined plate. Season immediately with extra salt if desired.
- Serve: Serve the popcorn chicken hot with your favorite dipping sauces such as honey mustard, ranch, BBQ, or sweet chili sauce for added flavor.
Notes
- Ensure the chicken pieces are patted dry before dredging to help the coating stick better.
- Maintain oil temperature at 350°F for crispy and evenly cooked chicken.
- Do not overcrowd the pot while frying to prevent oil temperature from dropping.
- Use a thermometer to monitor oil temperature for best results and safety.
- Leftover popcorn chicken can be reheated in an oven or air fryer to regain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
