Popcorn Chicken Recipe
User Reviews
4.7
Popcorn Chicken Recipe
Description
The Popcorn Chicken Recipe features small pieces of chicken breast coated twice in a seasoned flour mixture and egg, ensuring a crunchy exterior once fried. The flour mix includes spices such as onion powder, paprika, celery salt, and white pepper, which add depth without overwhelming the chicken's flavor. A resting period after breading lets the coating firm up to minimize flaking during frying. Cooking is done in medium-high heat oil, around 350°F, in shallow oil sufficient to crisp without submerging the chicken. Frequent turning during the 5-6 minute cook time ensures even browning. The final product is small, crisp chicken bites ideal for serving with dipping sauces and enjoying fresh.
This recipe is best served immediately after frying to maintain crispiness. Using a low-sided pan helps prevent steaming and sogginess. Avoid crowding the pan to keep the oil temperature steady for consistent frying.
Use a low-sided pan or cast iron skillet for frying to maintain crispiness by avoiding steaming.Avoid crowding the pan to keep oil temperature steady and the coating crunchy.Maintain about 1/2 inch of oil depth; the chicken pieces do not need to be fully submerged.
Ingredients
- 2 chicken breast boneless, skinless and cut into bite-size pieces
- 2 egg lightly beaten
- 2 cups flour
- 1 tablespoon onion powder
- 2 teaspoon paprika sweet
- 1 teaspoon celery salt
- 1/2 teaspoon ground white pepper
- canola oil for frying
Instructions
- Place the lightly beaten egg into a bowl, pie plate or dredging bowl.
- In another shallow dish or dredging bowl, combine the flour, onion powder, paprika, salt and white pepper.
- Toss the chicken in flour mixture, then egg and flour again.
- Place the chicken on a baking sheet or plate. Continue to repeat for all chicken.
- Allow the breaded chicken to sit at room temperature for 10-15 minutes. This allows the breading to harden and stick, preventing it from flaking off during cooking.
- Heat the oil in a large, shallow frying pan or cast iron skillet. Oil should be on medium-high heat and reach 350°F.
- Working small batches, fry the chicken. Small pieces should only take 5-6 minutes, being turned every 2 minutes. Cook until lightly browned and remove to a paper towel lined plate or wire cooling rack.
- Serve hot with choice of sauces.
- If you've tried this recipe, make sure to come back and let us know how it was in the comments or star ratings!
Notes
- Use a low-sided frying pan or cast iron skillet to ensure the chicken crisps instead of steaming.
- Do not overcrowd the pan; fry in small batches to maintain oil temperature and crispiness.
- About 1/2 inch of oil is sufficient for frying; the chicken pieces do not need to be fully submerged.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 102mg | 34% |
| Sodium | 497mg | 21% |
| Potassium | 370mg | 8% |
| Fiber | 1g | 4% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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