Homemade Popcorn Chicken
Crispy, savory bites of boneless skinless chicken, coated in seasoned panko breadcrumbs for a delightful snack or meal.
Ingredients
Chicken and Coating
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces Tender and juicy pieces.
- 1 cup all-purpose flour For initial coating.
- 1 tsp salt To enhance flavors.
- 1 tsp garlic powder Adds a punch of flavor.
- 1 cup buttermilk Ensures moistness.
- 2 cups panko breadcrumbs For crunchy texture.
- as needed vegetable or canola oil For frying.
Instructions
Preparation
- Cut the boneless skinless chicken into bite-sized pieces, about 1 inch each.
- Pat the chicken pieces dry with paper towels.
- In a shallow bowl, whisk together the flour, salt, and garlic powder.
- Set up three shallow bowls for dredging: one with seasoned flour, one with buttermilk, and one with panko breadcrumbs.
Breading
- Take a piece of chicken, dip it in the seasoned flour, allowing excess to fall off.
- Plunge it into the buttermilk, then coat it in the panko breadcrumbs, pressing gently.
Cooking
- In a heavy pot, heat 2-3 inches of oil to 350°F (177°C).
- Fry the chicken pieces in batches for about 2-3 minutes until golden brown.
- Drain on a paper towel-lined plate and sprinkle with additional salt if desired.
Serving
- Serve hot with your favorite dipping sauces such as honey mustard, ranch, BBQ, or sweet chili sauce.
Notes
For added flavor, marinate chicken in buttermilk for 2-6 hours. Adjust seasoning with spices like paprika or cayenne pepper. For a healthier option, bake at 400°F (204°C) for 20-25 minutes.