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
Scale
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.
