Homemade Popcorn Chicken
A delightful dish featuring crispy, crunchy chicken pieces perfect for any meal or snack time.
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- Vegetable or canola oil for frying
Instructions
Preparation
- Cut the chicken into 1-inch bite-size pieces and pat dry with paper towels to remove excess moisture.
- In a shallow bowl, whisk together the flour, salt, and garlic powder until well combined.
- Prepare your dredging stations: Place the buttermilk in one shallow bowl and the panko breadcrumbs in another.
- Take each chicken piece and dredge it first in the seasoned flour mixture, shaking off any excess flour.
- Dip the floured chicken into the buttermilk, allowing any extra liquid to drip off.
- Finally, coat the chicken pieces in panko breadcrumbs, pressing gently to help them adhere.
Cooking
- In a heavy-bottomed pot or Dutch oven, heat vegetable or canola oil to 350°F (177°C).
- Working in small batches, carefully lower the breaded chicken into the hot oil and fry for 2-3 minutes or until golden brown.
- Drain the popcorn chicken on a paper towel-lined plate and season with extra salt.
- Serve hot alongside your favorite dipping sauces.
Notes
For extra crunch, double-dip the chicken in flour and buttermilk. You can bake the chicken instead of frying to reduce oil usage or experiment with different spices for varied flavor.