Description
This Easy Popcorn Chicken recipe features crispy, bite-sized pieces of boneless chicken breast coated in a seasoned flour mixture, dipped in buttermilk, and coated with crunchy panko breadcrumbs before being fried to golden perfection. Perfect as a snack or appetizer, these flavorful popcorn chicken bites are best served hot with your favorite dipping sauce.
Ingredients
Scale
Chicken and Breading
- 3 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 5 tablespoons all-purpose flour
- 1 1/2 teaspoons salt, plus more to serve
- 1 teaspoon garlic powder
- 1 cup buttermilk
- 2 cups panko bread crumbs
For Frying
- 1 cup vegetable or canola oil
Instructions
- Prepare breading stations: In a medium bowl, combine the flour, 1 1/2 teaspoons salt, and garlic powder to create the seasoned flour mixture. Pour the buttermilk into a separate bowl. Spread the panko breadcrumbs on a plate for easy coating.
- Bread chicken: Take each chicken piece and first dredge it in the flour mixture, ensuring it is evenly coated. Next, dip the chicken into the buttermilk, allowing excess to drip off, before finally pressing it into the panko breadcrumbs so each piece is fully coated. Place the breaded chicken on a platter ready for frying.
- Fry chicken: Heat the vegetable or canola oil in a deep frying pan over medium heat, maintaining an oil temperature of about 350°F (175°C). Fry the chicken pieces in small batches to avoid overcrowding, cooking them until they are golden brown and reach an internal temperature of 165°F (74°C), about 4-6 minutes per batch.
- Serve: Remove the cooked chicken from the oil and drain on a paper towel-lined plate to absorb excess oil. Sprinkle with additional salt if desired. Serve hot with your favorite dipping sauce for a delicious snack or appetizer.
Notes
- Make sure to maintain oil temperature at 350°F to ensure crispy texture without greasy chicken.
- Use a thermometer to check internal chicken temperature for food safety.
- For a spicier kick, add cayenne pepper or paprika to the flour mixture.
- If you prefer baking, coat the chicken as described and bake at 400°F for 20-25 minutes until golden and cooked through, flipping halfway.
