Popcorn Chicken
User Reviews
5
-
Prep Time
35 mins
-
Cook Time
15 mins
-
Total Time
50 mins
-
Servings
6 people
-
Calories
237 kcal
-
Course
Main Course, Appetizer
-
Cuisine
American
Popcorn Chicken
Description
This popcorn chicken preparation starts by lightly texturing boneless, skinless chicken breasts, cutting them into even bite-sized pieces, and marinating in a mixture of sour cream, milk, and salt, which helps tenderize and add moisture. After marinating, the pieces are coated in a seasoned breading of all-purpose flour, panko breadcrumbs, and various spices including seasoned salt, black pepper, garlic and onion powders, paprika, and cayenne pepper for a balanced flavor and mild heat. The chicken is then deep-fried in vegetable oil until golden and crispy. Cooling racks are used post-frying to allow excess oil to drip off and to maintain crispness. The nuggets pair well with a variety of dipping sauces such as honey mustard, BBQ, ranch, or a simple mix of BBQ and ranch dressing.
The recipe suggests using sour cream and milk for marinating, though buttermilk is a suitable substitute. Crushed cornflakes can be used instead of panko for a different crunch. Leftover popcorn chicken should be cooled completely before refrigeration and can be reheated in a 325°F oven to retain crispiness. This recipe yields six servings and delivers a flavorful, crunchy snack or appetizer.
Ingredients
- ¾ cup sour cream
- ¼ cup milk
- 1 teaspoon salt
- 1 ¼ lb. chicken breast about 3 small chicken breasts, boneless, skinless
- 1.5 quarts vegetable oil or 6 cups
Breading
- 1 cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1 ½ teaspoons seasoned salt
- 1 teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon paprika
- 1 pinch cayenne pepper
Instructions
Prep Work
- Set cooling racks over a baking sheet so that you can transfer the chicken onto the racks after frying to allow excess oil to drip from the bottom. The air flow on all sides ensures the chicken stays crispy.
- Use the textured side of a meat mallet to create texture on the outside of the chicken (don’t pound it flat, use fairly gentle taps). The texture helps the chicken grip the breading better.
- Pat the chicken dry and cut it into bite-size pieces of even size.
- In a large bowl, combine the sour cream, milk, and salt. Add the chicken and toss to coat. Marinate for 30 minutes at room temperature. (Note: You can marinate it for up to 12 hours in the fridge. Let it sit out at room temperature for 30 minutes prior to frying.)
- Meanwhile, combine the breading ingredients in a wide container. (I use a 10-inch rectangle Tupperware container with a lid.)
Bread the Chicken
- Use your fingers or the edge of the container to slide excess marinade off of the chicken. Too much of it will cause it to bleed through the breading, you want a light coating.
- Transfer the chicken to the breading and use dry hands or a spoon to thoroughly toss/coat the chicken completely in the breading, leaving no part of the surface wet or exposed. (You can also place a lid on the container and shake the chicken in batches.)
- Set aside and repeat for all. If any of them start to look a little moist, return them to the breading to coat again.
Fry
- As you near the end of breading, heat a pot of oil to 350-375° F. (A Dutch oven works well for this.)
- Important: Make sure the oil is sufficiently heated before you add the chicken. (Otherwise it will sink to the bottom of the pot and the breading will fall off.) If you don’t have an oil thermometer, drop a test piece of breading into the oil. It should rise to the top of the oil and begin frying immediately.
- Fry the chicken in batches for about 4-5 minutes per batch, until a golden-brown color is obtained. Note that the color darkens a little more after you remove it from the oil. Maintain the temperature of the oil as you go.
- Use a spider strainer or very large slotted spoon to remove the chicken from the oil and transfer to the cooling racks. Repeat until all chicken is fried.
- Serve with dipping sauce! (See notes for suggestions.)
Notes
- Vegetable, canola, or peanut oil are all good choices for deep frying this chicken.
- Buttermilk can be substituted for the sour cream and milk mixture for marinating.
- Try crushed cornflakes instead of panko breadcrumbs for a different texture.
- Popcorn chicken is best served hot and fresh, but leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheat leftovers in a 325°F oven for about 10 minutes to bring back crispiness.
- Popular dipping sauces include sweet and sour, honey mustard, BBQ, ranch, buffalo sauce, or a mix of BBQ and ranch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 63mg | 21% |
| Sodium | 1137mg | 47% |
| Potassium | 399mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
