Popcorn Chicken Recipe
User Reviews
4.7
9 reviews
Excellent
Popcorn Chicken Recipe
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Bite-sized is always better! These delicious popcorn chicken bites make for an easy favorite side on busy weeknights or a fun snack any time of the day.
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Ingredients
- ¾ cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon ground paprika
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- 1 tablespoon water
- 1½ cups panko breadcrumbs
- 1 pound boneless, skinless chicken breasts cubed
- ½ inch vegetable oil for frying
Instructions
- Mix the flour, garlic powder, paprika, onion powder, salt, and black pepper together in a shallow bowl. Beat the eggs and water together in a separate shallow bowl. Place panko in a third shallow bowl.
- Dredge chicken pieces in flour mixture and shake off excess. Dip into beaten egg, allowing excess to drip back into the bowl. Press the chicken into the panko until well coated.
- Transfer the dredged chicken to a clean plate and refrigerate for 15 minutes to 2 hours.
- Heat ½-inch of oil in a Dutch oven set over medium heat until it’s 350-365°F.
- When the oil is hot, carefully add the chicken pieces to the skillet, working in batches to avoid crowding the pan. Fry for 2 minutes per side, until golden and cooked through. The internal temperature of the chicken will reach 165°F when done.
- Transfer the cooked chicken to a paper-towel-lined plate, and repeat with the remaining chicken. Serve with your favorite dipping sauce.
Notes
- Storage: Store popcorn chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Try to cut the chicken into uniform pieces so it cooks at the same rate.
- To make the chicken easier to cut, you can use partially frozen chicken breasts and a sharp knife. Be sure to let the breasts thaw completely after cutting them.
- Make sure the chicken pieces are thoroughly coated in breading. You don't want any exposed chicken!
- Let the chicken chill in the refrigerator for at least 15 minutes or up to 2 hours to help the breading stick!
- Don't overcrowd the frying pot. This will reduce the oil temperature, leading to greasy chicken.
- Use a thermometer to keep track of the oil temperature! If the oil is too cold, your chicken will end up greasy; if it's too hot, your chicken will end up raw with burnt breading.
Nutrition Information
Show Details
Serving
0.25pound
Calories
467kcal
(23%)
Carbohydrates
36g
(12%)
Protein
33g
(66%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
166mg
(55%)
Sodium
625mg
(26%)
Potassium
557mg
(16%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
416IU
(8%)
Vitamin C
1mg
(1%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 0.25pound | |
| Calories | 467kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 166mg | 55% |
| Sodium | 625mg | 26% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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