Easy Popcorn Chicken Recipe
User Reviews
5
Easy Popcorn Chicken Recipe
Description
Easy Popcorn Chicken Recipe starts with cutting chicken breasts into small pieces, then coating them sequentially in seasoned flour, buttermilk, and panko bread crumbs. Frying the chicken in hot oil at 350F until golden ensures a crisp exterior. The buttermilk helps the coating stick while contributing moistness to the chicken. Salt seasoning is added after frying to enhance flavor without making the crust soggy.
The result is crunchy, tender chicken chunks with a garlic powder note added in the flour mix. The use of panko crumbs creates a light and flaky crust, and frying in batches keeps the pieces separate for even cooking.
This recipe works well as finger food or appetizer, especially alongside your preferred dipping sauces like ranch or honey mustard. The estimate of nutrition excludes absorbed oil due to frying, which may slightly affect calorie content.
Ingredients
- 3 lb chicken breast cut into 1-inch pieces
- 5 tbsp all-purpose flour
- 1 1/2 tsp salt plus more to serve
- 1 tsp garlic powder
- 1 cup buttermilk
- 2 cups panko crumbs
- 1 cup neutral cooking oil vegetable or canola, generic cooking oil
Instructions
- In a medium bowl, combine the flour, salt, and garlic powder.
- Pour the buttermilk into a separate bowl and the panko crumbs onto a plate.
- Dredge a piece of chicken into the flour mixture until evenly coated then dip in buttermilk, letting excess drip off. Lastly, roll in panko bread crumbs until evenly coated. Transfer to a platter.
- Preheat 1-inch of oil in a deep frying pan over medium heat. Adjust the heat to keep the oil at 350˚F. Fry the popcorn chicken in small batches, leaving space between each piece and flipping as needed. Fry until golden brown and 165˚F at the deepest part of the chicken on a thermometer.
- Remove the popcorn chicken from the oil and let it rest on a paper towel-lined plate.
- Sprinkle hot chicken lightly with salt and serve with your favorite dipping sauce!
Notes
- The flour mixture contains garlic powder and salt for flavor; adjust seasoning to taste.
- Monitor oil temperature to maintain 350F for proper frying; too hot or too cool affects crust texture.
- Let the cooked chicken rest on paper towels to absorb excess oil for a crisp finish.
- Serve immediately for best texture; popcorn chicken can get soggy if left too long.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings as an appetizer
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbs | 13g | |
| Protein | 39g | 78% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 112mg | 37% |
| Sodium | 748mg | 31% |
| Potassium | 702mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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