Popcorn Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
23892 kcal
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Course
Main Course
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Cuisine
American
Popcorn Chicken
Description
Preparing Popcorn Chicken involves cubing boneless skinless chicken breasts and coating them in a sequence of seasoned flour, buttermilk, and panko breadcrumbs. For extra crispiness, the chicken pieces can be dipped again in buttermilk and panko. The chicken is fried in vegetable oil heated to around 350°F until golden brown on all sides. Proper oil temperature ensures a flaky crust without excess oil absorption.
The double coating creates a crunchy exterior with a tender interior. The garlic salt seasoning adds savory flavor and hints of herbaceous parsley. The chicken pieces are served warm, commonly accompanied by dipping sauces.
Leftover Popcorn Chicken can be stored refrigerated for several days or frozen for longer periods. The chicken is best eaten soon after frying to maintain crispness. Marinating the chicken in buttermilk prior to frying helps tenderize the meat and improve coating adhesion.
Ingredients
- 2 chicken breast cubed, boneless, skinless
- ½ cup all-purpose flour
- 1 teaspoon garlic salt with parsley flakes
- 1 cup buttermilk
- 2 cups panko crumbs
- black pepper
- vegetable oil
Instructions
- Add 1-2 inches of vegetable oil to a medium pan and heat on the medium setting.
- Mix flour and garlic salt in a small bowl. In another small bowl add buttermilk. In a third small bowl add the panko crumbs. Place the three bowls in a line.
- Dip the chicken pieces in the flour mixture first followed by the buttermilk and lastly the panko crumbs. Dip all the chicken pieces making sure that all sides are coated with each ingredient.
- For a double coating dip the pieces in the buttermilk a second time and again in the panko crumbs. You will need extra milk and panko crumbs.
- Place a paper towel on a plate next to the stove near the hot oil.
- Working in batches, place the chicken pieces in the hot oil. Fry for 3-4 minutes on each side or until golden brown. Once the pieces are done use tongs to remove them from the oil and place them on the paper towel-lined plate
- Serve warm with your favorite dipping sauce.
Notes
- Prepare coated chicken pieces up to a day in advance by refrigerating them covered in a single layer.
- Marinate chicken in buttermilk for 1 to 12 hours to enhance tenderness and coating adhesion.
- Use boneless skinless chicken breasts for consistent frying results; thighs may be too fatty.
- Maintain oil temperature near 350°F for optimal frying; too low results in greasy chicken, too high risks burning.
- Store leftovers in an airtight container refrigerated for 3-4 days or frozen up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 23892 kcal
% Daily Value*
| Calories | 238.92kcal | 12% |
| Carbohydrates | 16.59g | 6% |
| Protein | 28.3g | 57% |
| Fat | 5.75g | 9% |
| Saturated Fat | 1.96g | 10% |
| Cholesterol | 78.92mg | 26% |
| Sodium | 885.32mg | 37% |
| Potassium | 528.5mg | 11% |
| Fiber | 0.78g | 3% |
| Sugar | 3.87g | 8% |
| Vitamin A | 132.9IU | 3% |
| Vitamin C | 1.35mg | 2% |
| Calcium | 102.1mg | 10% |
| Iron | 1.32mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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