Popcorn Chicken

If you’re looking for a delightful snack or meal addition that is crispy, flavorful, and oh-so-satisfying, look no further than popcorn chicken! This popular dish is perfect for sharing during game nights, movie marathons, or just as a tasty treat any day of the week. With its perfectly seasoned, crunchy exterior and tender, juicy chicken inside, you’ll find it hard to resist these little bites of heaven. Plus, making popcorn chicken at home is surprisingly simple and requires just a handful of ingredients. Let’s dive into this delicious recipe that will surely become a family favorite!

What You’ll Love About This Recipe

• Easy to Make: With just a few steps, you can whip up a batch of popcorn chicken in no time.
• Crispy and Flavorful: The Panko breadcrumbs add an incredible crunch that pairs perfectly with the seasoned chicken.
• Versatile: Serve it as an appetizer, in a salad, or as a part of a sandwich—this popcorn chicken fits any occasion.
• Customizable: Feel free to adjust the spices to suit your taste preferences!

What You’ll Gather

• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon ground paprika
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 large eggs
• 1 tablespoon water
• 1 cup Panko breadcrumbs
• 1 pound boneless, skinless chicken breasts (cubed)
• Vegetable oil (for frying)

Tools of the Trade

• Large mixing bowls: For mixing the flour mixture and egg wash.
• Whisk: To combine the egg and water smoothly.
• Frying pan or deep fryer: For achieving that perfect crispy texture.
• Tongs: To flip and transfer the chicken while frying.
• Paper towels: For draining excess oil after frying.

Popcorn Chicken Made Stepwise

Step 1: Prepare the Chicken

Start by cutting your boneless, skinless chicken breasts into bite-sized cubes. Aim for uniform pieces to ensure even cooking.

Step 2: Set Up Your Breading Station

In one bowl, combine the all-purpose flour, garlic powder, ground paprika, onion powder, kosher salt, and ground black pepper. In another bowl, whisk together the eggs and water until smooth. Lastly, place the Panko breadcrumbs in a third bowl.

Step 3: Coat the Chicken

Take a piece of chicken and dredge it in the flour mixture, making sure to coat it thoroughly. Shake off any excess flour, then dip it into the egg wash, allowing any extra to drip off. Finally, roll it in the Panko breadcrumbs, pressing gently to ensure a good coating. Repeat this process for all chicken pieces.

Step 4: Heat the Oil

In a frying pan or deep fryer, heat about 2 inches of vegetable oil over medium-high heat. To test if the oil is ready, drop a small piece of bread into the oil. If it sizzles and turns golden brown within 30 seconds, your oil is ready for frying.

Step 5: Fry the Chicken

Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry until they are golden brown and cooked through, about 4-5 minutes per batch. Use tongs to flip them halfway through for even cooking.

Step 6: Drain and Serve

Once the chicken is cooked, transfer it to a plate lined with paper towels to absorb excess oil. Allow it to cool for a couple of minutes before serving. You can pair it with your favorite dipping sauces for an extra flavor kick!

Variations for Dietary Needs

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
• Spicy: Add cayenne pepper or hot sauce to the egg wash for a spicy kick.
• Herb Infusion: Mix dried herbs like oregano or thyme into the flour mixture for added flavor.
• Oven-Baked: For a lighter version, bake the breaded chicken on a lined baking sheet at 400°F (200°C) for about 20-25 minutes or until golden and cooked through, flipping halfway.

Notes from the Test Kitchen

• Make sure the oil is hot enough before frying to prevent the chicken from absorbing too much oil.
• For the best texture, avoid using regular breadcrumbs; Panko is key for that perfect crunch!
• If you’re unsure if the chicken is cooked through, use a meat thermometer; it should read 165°F (75°C).
• Feel free to experiment with your favorite spices in the flour mixture to create your unique flavor profile.

Refrigerate, Freeze, Reheat

Leftover popcorn chicken can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once frozen. Reheat in an oven at 375°F (190°C) until warmed through and crispy again, about 10-15 minutes. Avoid microwaving, as it can make the chicken soggy.

Troubleshooting Q&A

Why is my popcorn chicken not crispy?

If your popcorn chicken isn’t crispy, ensure the oil is hot enough before frying, and make sure to use Panko breadcrumbs for the best texture.

Can I use other types of chicken for this recipe?

Yes! You can use chicken thighs or tenders if you prefer. Just ensure they are cut into bite-sized pieces for even cooking.

How do I know when the chicken is done cooking?

The chicken should be golden brown and reach an internal temperature of 165°F (75°C) to be fully cooked. Using a meat thermometer is the best way to check.

What sauces pair well with popcorn chicken?

Popcorn chicken pairs wonderfully with a variety of dipping sauces, including honey mustard, ranch dressing, barbecue sauce, or a spicy aioli. Choose your favorite!

Next Up in Your Queue

• Crispy Air Fryer Chicken Wings
• Homemade Sweet and Sour Chicken
• Classic Chicken Tenders
• Zesty Garlic Parmesan Fries

Final Thoughts

Popcorn chicken is not just a meal; it’s an experience! The crunchy, flavorful bites are perfect for any occasion, whether you’re hosting a gathering or enjoying a cozy night in. With this easy-to-follow recipe, you can create a delicious batch that your friends and family will rave about. So why wait? Gather your ingredients, roll up your sleeves, and let’s make some popcorn chicken that will have everyone coming back for seconds! Enjoy!