Homemade Popcorn Chicken
A delightful dish bursting with flavor and crunch, perfect for snacking or as a main dish.
Ingredients
For the chicken
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour providing a delicate foundation
- 1 tsp salt for that essential flavor boost
- 1 tsp garlic powder to ignite your taste buds
- 1 cup buttermilk adding a tangy richness
- 2 cups panko breadcrumbs for that extra crunch
- Vegetable or canola oil for frying, ensuring perfect crispiness
Instructions
Preparation
- Cut the boneless chicken breasts into 1-inch pieces and pat them dry with paper towels.
- In a shallow bowl, whisk together the flour, salt, and garlic powder.
- In two separate shallow bowls, place the buttermilk and panko breadcrumbs.
- Dredge the chicken pieces first in the seasoned flour, letting excess flour fall away.
- Dip each piece into the buttermilk, letting it soak for a few seconds before letting excess drip off.
- Coat the chicken in the panko crumbs, gently pressing down to ensure coverage.
Cooking
- Fill a heavy-bottomed pot or Dutch oven with 2-3 inches of vegetable oil and heat to 350°F (177°C).
- Fry the breaded chicken in small batches for 2-3 minutes or until golden brown and crispy.
- Drain cooked chicken on a plate lined with paper towels and season with extra salt if desired.
Serving
- Serve hot alongside your favorite dipping sauces, such as honey mustard, ranch, BBQ, or sweet chili sauce.
Notes
For a more tender and flavorful result, soak your chicken in buttermilk for at least an hour before breading. Consider double-coating the chicken and maintain the oil temperature for perfect frying.