Easy Popcorn Chicken Recipe
Are you craving a delicious and crunchy snack that’s perfect for any occasion? Look no further than this Easy Popcorn Chicken Recipe! With tender pieces of chicken breast coated in a crispy, golden crust, this dish is sure to become a favorite in your household. Whether you’re serving it up as a party appetizer, a game day snack, or a family dinner, this recipe promises to deliver on flavor and satisfaction. So, roll up your sleeves and let’s dive into the art of making the best popcorn chicken you’ve ever tasted!
Top Reasons to Make Easy Popcorn Chicken Recipe
- Quick and Easy: This recipe comes together in no time, making it perfect for busy weeknights or impromptu gatherings.
- Crispy and Flavorful: The combination of panko crumbs and seasonings creates a delightful crunch that will have everyone coming back for seconds.
- Customizable: Feel free to add your favorite spices or dips to personalize the flavor to your liking.
- Kid-Friendly: Kids love popcorn chicken! It’s a fun finger food that even the pickiest eaters will enjoy.
- Perfect for Meal Prep: Make a big batch and have it ready to go for lunches or snacks throughout the week.
What You’ll Need
- 3 lb chicken breast, cut into 1-inch pieces
- 5 tbsp all-purpose flour
- 1 ½ tsp salt, plus more to serve
- 1 tsp garlic powder
- 1 cup buttermilk
- 2 cups panko crumbs
- 1 cup vegetable or canola oil
Toolbox for This Recipe
- Large Mixing Bowl: For marinating the chicken and mixing the dry ingredients.
- Frying Pan or Deep Fryer: A heavy skillet or deep fryer works best for achieving that perfect crisp.
- Meat Thermometer: To ensure chicken is cooked thoroughly.
- Slotted Spoon: For removing the chicken from hot oil without excess grease.
- Paper Towels: For draining excess oil after frying.
Cooking Easy Popcorn Chicken Recipe: The Process
Step 1: Marinate the Chicken
Begin by placing the chicken breast pieces in a large mixing bowl. Pour in the buttermilk, ensuring all the pieces are well-coated. Let this marinate for at least 30 minutes; this step is key to achieving tender and juicy popcorn chicken.
Step 2: Prepare the Dry Ingredients
In another bowl, mix together the all-purpose flour, salt, and garlic powder. This blend will give your chicken a flavorful kick.
Step 3: Coat the Chicken
Once the chicken has marinated, remove it from the buttermilk and allow any excess to drip off. Dredge each piece in the flour mixture, ensuring an even coat. Afterward, dip the chicken back into the buttermilk and then roll it in the panko crumbs, pressing gently to make sure they adhere well.
Step 4: Heat the Oil
In a large frying pan, heat the vegetable or canola oil over medium-high heat. You’ll want enough oil to cover the bottom of the pan (about ½ inch deep). To test if the oil is hot enough, drop a small piece of bread into the oil; if it sizzles, you’re ready to fry!
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 for about 3-4 minutes on each side or until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F.
Step 6: Drain and Serve
Once cooked, use a slotted spoon to transfer the popcorn chicken to a plate lined with paper towels to absorb any excess oil. Sprinkle with additional salt if desired, and serve hot with your favorite dipping sauces!
Spring to Winter: Ideas
- Add a zesty twist by incorporating lemon pepper seasoning into the flour mixture.
- For a spicy kick, mix some cayenne pepper with the panko crumbs.
- Serve with a honey mustard dip for a sweet and tangy flavor combination.
- Pair with a fresh salad for a light spring meal.
- In winter, serve with a warm dipping sauce and roasted vegetables for a cozy dinner.
Frequent Missteps to Avoid
- Skipping the marinating step can lead to dry chicken; always allow enough time for marination.
- Using cold oil can result in soggy chicken; make sure your oil is hot before frying.
- Overcrowding the pan will lower the oil temperature and lead to uneven cooking; fry in smaller batches.
- Not allowing excess oil to drain can make your chicken greasy; use paper towels for proper draining.
Save for Later: Storage Tips
For any leftovers, allow the popcorn chicken to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F for about 10 minutes or until heated through to retain their crispiness. For longer storage, freeze the cooked popcorn chicken in a single layer on a baking sheet, then transfer to a freezer bag where they can last for up to 3 months.
Quick Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add even more juiciness and flavor to your popcorn chicken.
What dipping sauces pair well with popcorn chicken?
Some popular options include ranch dressing, honey mustard, BBQ sauce, or even a spicy sriracha mayo for those who like it hot!
Can I bake the popcorn chicken instead of frying it?
Yes! To bake, place the coated chicken pieces on a parchment-lined baking sheet and spray with cooking oil. Bake at 400°F for 20-25 minutes, flipping halfway through.
Is it necessary to use buttermilk for this recipe?
While buttermilk adds flavor and tenderness, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice to achieve a similar effect.
Final Bite
This Easy Popcorn Chicken Recipe is not just a dish, it’s an experience. The crispy exterior combined with the tender, juicy chicken makes for an irresistible treat that can be enjoyed by all ages. Whether it’s a snack for movie night, a party platter, or a fun twist on dinner, this recipe is sure to impress. With just a few simple ingredients and steps, you’ll have a homemade dish that rivals any restaurant offering.
So gather your ingredients, invite your family or friends over, and let the delicious aroma of frying chicken fill your kitchen. You’ll be so glad you made this Easy Popcorn Chicken Recipe, and it’s bound to become a staple in your cooking repertoire. Enjoy every crunchy bite!
Easy Popcorn Chicken Recipe
Ingredients
Equipment
Method
- Begin by placing the chicken breast pieces in a large mixing bowl. Pour in the buttermilk, ensuring all the pieces are well-coated. Let this marinate for at least 30 minutes; this step is key to achieving tender and juicy popcorn chicken.
- In another bowl, mix together the all-purpose flour, salt, and garlic powder. This blend will give your chicken a flavorful kick.
- Once the chicken has marinated, remove it from the buttermilk and allow any excess to drip off. Dredge each piece in the flour mixture, ensuring an even coat. Afterward, dip the chicken back into the buttermilk and then roll it in the panko crumbs, pressing gently to make sure they adhere well.
- In a large frying pan, heat the vegetable or canola oil over medium-high heat. You’ll want enough oil to cover the bottom of the pan (about ½ inch deep). To test if the oil is hot enough, drop a small piece of bread into the oil; if it sizzles, you’re ready to fry!
- Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F.
- Once cooked, use a slotted spoon to transfer the popcorn chicken to a plate lined with paper towels to absorb any excess oil. Sprinkle with additional salt if desired, and serve hot with your favorite dipping sauces!
Notes
- For added flavor, incorporate your favorite spices into the flour mixture.
- Serve with various dipping sauces like ranch, BBQ, or honey mustard.
- Make a big batch for meal prep; it stores well in the fridge!
