When it comes to a quick and delicious snack, Popcorn Chicken is a perfect choice. These bite-sized pieces of crispy chicken are irresistible and perfect for any occasion. Whether you’re hosting a party or just craving a tasty treat, Popcorn Chicken is sure to satisfy.
Popcorn Chicken
Why This Popcorn Chicken Is the Best
Crispy and Juicy: The chicken pieces are perfectly crispy on the outside while remaining juicy and tender on the inside.
Flavorful Seasoning: A blend of spices gives the chicken a delicious flavor that makes it hard to stop at just one piece.
Easy to Make: This recipe is simple and quick, making it perfect for busy days or last-minute gatherings.
Serving Suggestions
With Dipping Sauce: Serve Popcorn Chicken with your favorite dipping sauces like barbecue, ranch, or honey mustard for an extra burst of flavor.
As a Snack or Appetizer: These bite-sized pieces are perfect as a snack or appetizer for any party or get-together.
In a Wrap or Salad: Add Popcorn Chicken to a wrap or salad for a quick and tasty meal.
Ingredient Notes:
Boneless Skinless Chicken Breasts: The main protein, providing a lean, tender base for the popcorn chicken bites.
All-Purpose Flour: Used to coat the chicken, helping to create a base layer that absorbs moisture and assists with binding the buttermilk and breadcrumbs for a crispy coating.
Salt: Enhances the flavor of the chicken and seasoning mix, balancing the flavors throughout the dish.
Garlic Powder: Adds a savory, subtle garlic flavor, giving the chicken a boost of seasoning.
Buttermilk: Acts as a tenderizer for the chicken, helping it stay moist and juicy while also providing a sticky surface to help the breadcrumbs adhere better.
Panko Breadcrumbs: Create a light, extra-crispy coating for the popcorn chicken, offering a satisfying crunch when fried.
Vegetable or Canola Oil: Used for frying, it provides the heat necessary to cook the chicken evenly and create a crispy golden exterior.
Tips for Perfect Popcorn Chicken
Use Fresh Chicken: Fresh chicken breasts or thighs work best for this recipe. Cut them into even, bite-sized pieces for uniform cooking.
Maintain Oil Temperature: Keep the oil temperature consistent while frying to ensure the chicken cooks evenly and becomes perfectly crispy.
Season Immediately: Season the chicken immediately after frying to ensure the seasoning sticks well and enhances the flavor.
FAQs:
Can I bake this popcorn chicken instead of frying it?
Yes! You can bake it at 400°F for about 15 minutes, flipping halfway through. Just keep in mind that it won’t be as crispy as frying.
How do I keep popcorn chicken warm and crispy for serving?
Place it in a 200°F oven while you finish frying the rest. Or, reheat it in an air fryer at 400°F for about 3 minutes to make it crispy again.
Can I make popcorn chicken ahead of time and reheat it?
It’s best when freshly cooked, but you can reheat leftovers in the air fryer or oven until they’re hot and crispy.
What dipping sauces go well with popcorn chicken?
There are plenty of great choices! Try honey mustard, ranch, BBQ sauce, sweet chili sauce, or marinara.
A Must Try
There’s nothing quite like the smell of Popcorn Chicken frying in the kitchen. This Popcorn Chicken is the perfect way to treat yourself or your loved ones to something special. Crispy, flavorful, and irresistibly delicious, it’s sure to become a favorite in your home.
Be sure to check out these other delicious dinner recipes!
Teriyaki Chicken Wings
Honey Lemon Chicken
Chicken Broccoli Alfredo
Popcorn Chicken
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- Vegetable or canola oil for frying
Instructions
- Cut the chicken into bite-sized pieces, about 1 inch, and pat them dry with paper towels.
- In a shallow bowl, mix together the flour, salt, and garlic powder. Set aside separate bowls for the buttermilk and panko.
- Dredge each piece of chicken in the seasoned flour, then dip it in the buttermilk, letting any excess drip off. Finally, coat the chicken in the panko crumbs, pressing gently to help them stick.
- Heat 2-3 inches of oil in a heavy pot or Dutch oven until it reaches 350°F.
- Fry the breaded chicken in batches for 2-3 minutes, or until golden brown and crispy. Drain on a plate lined with paper towels, and sprinkle with extra salt if you like.
- Serve hot with your best dipping sauces, such as honey mustard, BBQ, or sweet chili sauce.
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Popcorn Chicken