If you’re craving a snack that’s irresistibly crunchy on the outside and tender and juicy on the inside, this Crispy Panko Popcorn Chicken Recipe is about to become your new obsession. This dish strikes the perfect balance between a satisfying crunch and mouthwatering flavor, all wrapped up in bite-sized pieces that are perfect for sharing or indulging solo. Not only is it a crowd-pleaser, but it’s also incredibly straightforward to make, delivering that crisp, golden finish that homemade fried chicken lovers chase after.
Ingredients You’ll Need
Gathering a handful of simple, everyday ingredients is all it takes to create this flavorful masterpiece. Each element plays a crucial role—from the tender chicken to the crunchy panko, and from the seasoning that gives depth to the batter to the buttermilk that ensures juicy perfection.
- Chicken breast, 3 lbs: Cut into 1-inch pieces for perfect bite-sized portions that cook evenly.
- All-purpose flour, 5 tablespoons: The base for the flour coating, adding a light crust that helps the breading stick.
- Salt, 1½ teaspoons plus more: Enhances every flavor and can be adjusted based on your taste preferences.
- Garlic powder, 1 teaspoon: Infuses a savory note that pairs wonderfully with the crispy coating.
- Buttermilk, 1 cup: Not only tenderizes the chicken but also helps the panko adhere beautifully for maximum crunch.
- Panko breadcrumbs, 2 cups: The secret to that extra-crisp texture and golden color everyone loves.
- Vegetable or canola oil, about 1 cup: Ideal for frying, providing a neutral flavor and high smoke point.
How to Make Crispy Panko Popcorn Chicken Recipe
Step 1: Prepare the Dry Ingredients
Start by mixing the all-purpose flour, salt, and garlic powder in a medium bowl. This simple blend forms the initial layer that flavors and readies the chicken surface for the next steps. Taking the time to evenly distribute these ingredients ensures every bite is seasoned perfectly.
Step 2: Set Up Your Breading Stations
Pour the buttermilk into a separate bowl; this will keep the chicken pieces juicy and help the topping stick. Then, spread the panko breadcrumbs on a flat plate for easy coating. Having these stations ready saves time and keeps the process smooth.
Step 3: Coat the Chicken in Flour
Dredge each chicken piece through the flour mixture, making sure each bit is thoroughly coated. This layer creates the foundation for the buttermilk to cling to, building up those layers of flavor and texture.
Step 4: Dip in Buttermilk
Once floured, dip the chicken pieces into the buttermilk, allowing any excess to drip off. This moisture is critical for the panko breadcrumbs to stick well and fry up crisp.
Step 5: Roll in Panko Breadcrumbs
Next, roll the chicken in the panko breadcrumbs until every surface is covered. This step is where the magic happens — the panko will give the popcorn chicken that irresistible crunch that makes it so special.
Step 6: Fry Until Golden and Crisp
Heat about an inch of vegetable or canola oil in a deep frying pan over medium heat until it reaches 350°F (175°C). Fry the chicken pieces in small batches, making sure they don’t overcrowd the pan. This spacing allows them to cook evenly and develop that beautiful golden-brown crust. Turn occasionally until cooked through and the internal temperature reaches 165°F (74°C).
Step 7: Drain and Season
Remove the chicken and place it on a paper towel-lined plate to drain excess oil. While still warm, lightly sprinkle additional salt if desired — this little sprinkle heightens the flavor and gives that restaurant-quality finish.
How to Serve Crispy Panko Popcorn Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or a light drizzle of tangy sauce adds a pop of color and an extra burst of flavor. For a bit of heat, toss the popcorn chicken with a dusting of smoked paprika or chili powder before serving.
Side Dishes
Pairing this Crispy Panko Popcorn Chicken Recipe with crunchy coleslaw, creamy mashed potatoes, or a crisp garden salad turns the meal into an unforgettable experience. Even something as simple as roasted vegetables or corn on the cob can balance the richness beautifully.
Creative Ways to Present
For a fun twist, serve the popcorn chicken as part of a casual party platter with an array of dipping sauces like honey mustard, spicy sriracha mayo, or classic ranch. Alternatively, pile the chicken onto soft slider buns with pickles and slaw for delicious mini sandwiches everyone will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. The popcorn chicken stays crisp for up to 3 days, making it a perfect option for quick snacks or easy lunches during the week.
Freezing
If you want to keep this Crispy Panko Popcorn Chicken Recipe on hand for longer, freeze it in a single layer on a baking sheet first, then transfer to a resealable freezer bag. It freezes well for up to 2 months, just waiting for you to reheat and enjoy.
Reheating
To bring back that irresistible crunch, avoid the microwave. Instead, reheat the chicken in a preheated oven at 375°F for about 10 minutes, turning halfway through. This method keeps the crust crisp and the inside juicy, just like freshly fried.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs tend to be juicier and more forgiving during frying. Just cut them into similar-sized pieces and follow the same breading and frying process.
Is it necessary to use buttermilk?
Buttermilk helps tenderize the chicken and aids in holding the breadcrumbs. If you don’t have buttermilk, a mixture of milk and a splash of vinegar or lemon juice can work as a substitute.
What can I use instead of panko breadcrumbs?
While panko provides that signature crunch, you can use regular breadcrumbs or crushed cornflakes for a different texture. Just keep in mind the crunch won’t be quite the same.
How do I know when the oil is at the right temperature?
A kitchen thermometer is the best tool for accuracy. If you don’t have one, test by dropping a small piece of bread or batter into the oil; it should sizzle and turn golden within about 30 seconds.
Can I bake this popcorn chicken instead of frying it?
You can bake it for a healthier option by placing the coated chicken pieces on a greased baking sheet and cooking at 400°F for about 20-25 minutes, turning halfway through. The texture will be less crispy than frying but still delicious.
Final Thoughts
There you have it — a Crispy Panko Popcorn Chicken Recipe that’s sure to become a beloved staple in your kitchen. Its perfect crunch, juicy chicken, and simple, accessible ingredients make it a winner for family dinners, game day snacks, or any time you want pure comfort food joy. I can’t wait for you to try it and watch how quickly it disappears off the plate!
Print
Crispy Panko Popcorn Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy Popcorn Chicken is a delightful appetizer featuring tender chicken breast pieces coated in a seasoned flour mixture, dipped in buttermilk, and rolled in crunchy panko breadcrumbs before being deep-fried to a golden crisp. Perfectly seasoned and irresistibly crunchy, this homemade snack is ideal for game day, parties, or a satisfying snack.
Ingredients
Chicken and Coating
- 3 lbs chicken breast, cut into 1-inch pieces
- 5 tablespoons all-purpose flour
- 1½ teaspoons salt, plus more to serve
- 1 teaspoon garlic powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- 1 cup vegetable or canola oil, for frying
Instructions
- Prepare the flour mixture: In a medium bowl, combine the all-purpose flour, 1½ teaspoons salt, and garlic powder. Mix thoroughly to ensure the seasoning is evenly distributed.
- Prepare the buttermilk: Pour the buttermilk into a separate bowl for easy dipping.
- Prep the breadcrumbs: Spread the panko breadcrumbs evenly on a plate so the chicken can be coated evenly.
- Dredge the chicken: Take each chicken piece and coat it evenly with the seasoned flour mixture, shaking off any excess.
- Dip in buttermilk: Submerge each floured chicken piece into the buttermilk, allowing any excess to drip off gently.
- Coat with breadcrumbs: Roll the buttermilk-coated chicken pieces in the panko breadcrumbs until fully coated for maximum crunch.
- Arrange the chicken: Transfer the coated chicken pieces onto a platter, ready for frying.
- Heat the oil: In a deep frying pan, pour 1 inch of vegetable or canola oil and heat it over medium heat until it reaches 350°F (175°C).
- Fry the chicken: Fry the chicken pieces in small batches, ensuring they do not touch each other in the pan to achieve even cooking and crispiness.
- Cook thoroughly: Cook the chicken, turning as needed, until all sides are golden brown and the internal temperature reaches 165°F (74°C) to ensure safety and juiciness.
- Drain excess oil: Remove the fried chicken pieces and place them on a paper towel-lined plate to absorb any extra oil.
- Season and serve: While still warm, sprinkle additional salt over the chicken, if desired, and serve with your favorite dipping sauces for a delicious treat.
Notes
- Maintain the oil temperature at 350°F for optimal frying results; too hot can burn the coating, too low can make the chicken greasy.
- Use fresh vegetable or canola oil for a neutral flavor and high smoke point.
- For extra crispiness, double-coat the chicken by repeating the buttermilk and breadcrumb steps.
- Let the chicken pieces rest for a few minutes after frying for the juices to redistribute and the coating to set.
- You can serve this popcorn chicken with ranch, honey mustard, barbecue sauce, or spicy mayo for varied flavors.
