Description
This Easy Popcorn Chicken recipe features crispy, golden bite-sized chicken pieces coated in a flavorful flour and panko breading, perfectly fried to juicy perfection. Ready in just 25 minutes, it’s a great crowd-pleaser and perfect for serving as a snack or appetizer with your favorite dipping sauce.
Ingredients
Scale
Chicken
- 3 pounds boneless, skinless chicken breast, cut into 1-inch pieces
Breading
- 5 tablespoons all-purpose flour
- 1 1/2 teaspoons salt, plus more to serve
- 1 teaspoon garlic powder
- 1 cup buttermilk
- 2 cups panko bread crumbs
Frying
- 1 cup vegetable or canola oil
Instructions
- Prepare breading stations: In a medium bowl, mix together the flour, 1 1/2 teaspoons salt, and garlic powder. Pour the buttermilk into a separate bowl. Spread the panko bread crumbs on a large plate for easy coating.
- Bread chicken: Take the chicken pieces and dredge them first in the flour mixture, ensuring they are lightly coated. Then dip each piece into the buttermilk, followed by coating thoroughly with the panko breadcrumbs. Place the breaded chicken pieces onto a platter for frying.
- Heat oil: In a deep frying pan or skillet, pour in the vegetable or canola oil and heat it over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain this temperature for even frying.
- Fry chicken: Carefully add the breaded chicken pieces into the hot oil in small batches to avoid overcrowding. Fry each batch until the chicken is golden brown and cooked through, about 4–6 minutes, ensuring the internal temperature reaches 165°F (74°C).
- Drain and serve: Remove the fried chicken pieces with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle with additional salt to taste and serve hot alongside your favorite dipping sauces.
Notes
- Maintaining the oil temperature at 350°F is crucial for crispy, non-greasy chicken.
- Use a food thermometer to ensure chicken is safely cooked to 165°F internally.
- For extra crunch, double coat the chicken by repeating the flour, buttermilk, and panko steps.
- Buttermilk tenderizes the chicken for juicy bites; if unavailable, substitute with milk mixed with a teaspoon of lemon juice or vinegar.
- Serve immediately for best texture and flavor.
