Homemade Popcorn Chicken

Introduction

There’s something incredibly satisfying about homemade popcorn chicken. It’s crispy, juicy, and perfectly bite-sized, making it an ideal snack or main dish. My family absolutely loves this recipe, especially on weekends when we can enjoy it together while watching movies. The crunchy exterior gives way to tender chicken, and it’s so easy to customize with various dipping sauces. After perfecting this recipe, I can confidently say it’s a crowd-pleaser that’s perfect for gatherings or a cozy night in.

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 cup buttermilk
• 2 cups panko breadcrumbs
• Vegetable or canola oil for frying

Instructions

1. Prepare the Chicken:

• Cut the chicken breasts into 1-inch bite-sized pieces and pat them dry with paper towels to remove excess moisture.

2. Set Up the Breading Station:

• In a shallow bowl, whisk together the flour, salt, and garlic powder. This will be your first layer of seasoning.
• Set up two more shallow bowls: one for the buttermilk and one for the panko breadcrumbs.

3. Bread the Chicken:

• Dredge each piece of chicken in the seasoned flour, ensuring it’s fully coated.
• Dip the floured chicken into the buttermilk, letting any excess drip off.
• Finally, coat the chicken in panko breadcrumbs, pressing gently to ensure they stick well.

4. Heat the Oil:

• Fill a heavy-bottomed pot or Dutch oven with 2-3 inches of oil and heat it to 350°F (175°C). Use a thermometer to check the temperature for optimal frying.

5. Fry the Chicken:

• Working in batches, fry the breaded chicken pieces for 2-3 minutes, or until they are golden brown and crispy. Avoid overcrowding the pot to maintain the oil temperature.
• Once cooked, drain the chicken on a paper towel-lined plate and season with extra salt if desired.

6. Serve:

• Serve hot with your favorite dipping sauces such as honey mustard, ranch, BBQ, or sweet chili sauce. Enjoy your delicious homemade popcorn chicken!

Nutrition Facts

• Servings: 4 servings
• Calories: 300 kcal per serving
• Total Fat: 18g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 450mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 0g
• Protein: 15g

Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

How to Serve

• Serve the popcorn chicken hot and crispy.
• Pair with a variety of dipping sauces:
• Honey mustard
• Ranch dressing
• BBQ sauce
• Sweet chili sauce
• Consider serving alongside:
• Fresh vegetable sticks (carrots, celery, bell peppers)
• A side salad for a lighter option

Additional Tips

1. Pat Dry: Make sure to pat the chicken pieces dry to help the coating adhere better.
2. Oil Temperature: Use a thermometer to ensure the oil is at the right temperature (350°F) for frying. This prevents sogginess and ensures a crispy exterior.
3. Don’t Overcrowd: Fry the chicken in small batches to maintain oil temperature and ensure even cooking.
4. Season After Frying: Add a sprinkle of salt immediately after frying for the best flavor.
5. Keep Warm: If frying in batches, keep the cooked chicken warm in a low oven (around 200°F) while you finish frying the rest.

Recipe Variations

• Spicy Popcorn Chicken: Add cayenne pepper or hot sauce to the buttermilk for a spicy kick.
• Herbed Chicken: Incorporate dried herbs like oregano or thyme into the flour mixture for added flavor.
• Crispy Baked Version: For a healthier option, bake the breaded chicken in a preheated oven at 425°F for 20-25 minutes, flipping halfway through.
• Cheesy Popcorn Chicken: Add grated Parmesan cheese to the panko breadcrumbs for a cheesy flavor.

Serving Suggestions

• Serve popcorn chicken as an appetizer at parties.
• Create a fun meal by serving it with waffle fries and a variety of sauces.
• Make it a family meal by pairing it with macaroni and cheese or coleslaw.

Freezing and Storage

• Freezing: Allow the cooked popcorn chicken to cool completely, then place it in an airtight container or freezer bag. It can be frozen for up to 3 months. Reheat in the oven for best results.
• Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

FAQ Section

1. Can I use chicken thighs instead of breasts?

• Yes, chicken thighs will work well and may provide a juicier result.

1. Can I use regular breadcrumbs instead of panko?

• Yes, but panko provides a crunchier texture.

1. Is it necessary to use buttermilk?

• Buttermilk tenderizes the chicken and adds flavor, but you can substitute with milk mixed with a tablespoon of vinegar.

1. How do I know when the chicken is done frying?

• The chicken should be golden brown, and you can check the internal temperature, which should reach 165°F.

1. Can I make this recipe ahead of time?

• Yes, you can prep the chicken and bread it ahead of time, then fry it just before serving.

1. What dipping sauces pair well with popcorn chicken?

• Popular choices include honey mustard, ranch dressing, BBQ sauce, and sweet chili sauce.

1. Can I air fry the popcorn chicken?

• Yes, air frying is a healthier alternative. Cook at 400°F for about 10-12 minutes, flipping halfway through.

1. What can I serve with popcorn chicken?

• It pairs well with fries, salad, or vegetable sticks.

1. How do I reheat leftover popcorn chicken?

• Reheat in the oven at 350°F until heated through, about 10-15 minutes.

1. Can I use frozen chicken for this recipe?

• It’s best to thaw the chicken completely before using for even cooking.

Conclusion

Homemade popcorn chicken is a delightful treat that brings comfort and joy to any meal or gathering. With its crispy exterior and tender chicken inside, it’s hard to resist. Plus, the simplicity of the recipe means you can whip it up any day of the week, making it a family favorite in no time. Enjoy your homemade popcorn chicken with your loved ones, and don’t forget to experiment with different dipping sauces and seasonings!

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