Popcorn Chicken

Popcorn Chicken Ingredients and Substitutions

• 2 boneless skinless chicken breasts cubed – Partially freeze the chicken and they will cut into clean even bite-sized pieces.
• ½ cup all-purpose flour
• 1 teaspoon garlic salt (with parsley flakes)
• 1 cup buttermilk – see How to Make Buttermilk
• 2 cups panko crumbs – or plain or seasoned bread crumbs, crushed cornflakes, or crushed Ritz crackers
• black pepper – Add extra spices like garlic powder, cayenne pepper, paprika, chipotle flakes, onion powder, or red chili flakes.
• vegetable oil – Other high smoking point oils include canola oil, peanut oil, or olive oil labeled suitable for frying.
• optional dipping sauce – Ketchup, BBQ Sauce, Ranch Dressing, Fry Sauce, Honey Mustard, Chipotle Ranch, or Chick Fil A Sauce

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How to Make Popcorn Chicken

1. PREP. Add 1-2 inches of vegetable oil to a medium pan and heat on the medium setting, about 350°F.
   • Mix flour and garlic salt in a small bowl. In another small bowl add buttermilk. In a third small bowl add panko crumbs. Place the three bowls in a line.
2. COAT. Dip 2 cubed chicken breast pieces in the flour mixture, followed by the buttermilk, and lastly the panko crumbs. Dip all the chicken pieces making sure that all sides are coated with each ingredient.
   • For double-coated chicken pieces dip the pieces in the buttermilk a second time and again in the panko crumbs. You will need extra milk and panko crumbs.
3. FRY. Place a paper towel on a plate next to the stove near the hot oil.
   • Working in batches, place the chicken pieces in the hot oil. Fry for 3-4 minutes on each side or until golden brown.
   • Once the pieces are done use tongs to remove them from the oil and place them on the paper towel-lined plate to drain excess oil.

Kristyn’s Recipe Tips

• Marinate the chicken in buttermilk for at least an hour, but not more than 12 hours. The buttermilk helps it fry up flaky and delicious.
• Use boneless skinless chicken breasts, avoid chicken thighs as they are too fatty to fry in small cubes.
• Be sure the oil is at the right temperature, about 350°F. Too cold and the chicken will become oily. Too hot and the chicken will burn before the center is cooked.

Air Fryer Directions

1. Set the temperature to 400°F. Spray cooking oil on the air fryer basket.
2. Arrange the popcorn chicken in a single layer without the pieces touching. For a bit more crispiness, lightly spray the tops of the chicken with cooking spray.
3. Cook the chicken for about 8-10 minutes depending on the size. Flip them at the halfway mark. Cook each batch in the same manner.

5 from 29 votes

Popcorn Chicken

By: Lil’ Luna

Extra crispy popcorn chicken is a family favorite that's fun to eat. With simple steps and few ingredients, it's a perfect weeknight dinner!

Servings: 4

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

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Ingredients 

1x2x3x

• ▢ 2 boneless skinless chicken breasts, cubed
• ▢ ½ cup all-purpose flour
• ▢ 1 teaspoon garlic salt (with parsley flakes)
• ▢ 1 cup buttermilk
• ▢ 2 cups panko crumbs
• ▢ pepper
• ▢ vegetable oil

Instructions 

• Add 1-2 inches of vegetable oil to a medium pan and heat on the medium setting.
• Mix flour and garlic salt in a small bowl. In another small bowl add buttermilk. In a third small bowl add the panko crumbs. Place the three bowls in a line.
• Dip the chicken pieces in the flour mixture first followed by the buttermilk and lastly the panko crumbs. Dip all the chicken pieces making sure that all sides are coated with each ingredient.
• For a double coating dip the pieces in the buttermilk a second time and again in the panko crumbs. You will need extra milk and panko crumbs.
• Place a paper towel on a plate next to the stove near the hot oil.
• Working in batches, place the chicken pieces in the hot oil. Fry for 3-4 minutes on each side or until golden brown. Once the pieces are done use tongs to remove them from the oil and place them on the paper towel-lined plate
• Serve warm with your favorite dipping sauce.

Video

Notes

Recipe Tips

• We suggest marinating the chicken in buttermilk for at least an hour, but not more than 12 hours. The buttermilk marinade helps the chicken to fry up flaky and delicious.
• Use boneless skinless chicken breasts, avoid chicken thighs as they are too fatty to fry in small cubes.
• Be sure the oil is at the right temperature, about 350°F. Too cold and the chicken will become oily. Too hot and the chicken will burn before the center is cooked.

Prep ahead of time. Raw chicken pieces can be coated the day before. Place them in a single layer, cover them with plastic wrap, and refrigerate until you’re ready to fry them.

Store leftovers in an airtight container in the fridge for 3-4 days or frozen for up to 4 months. 

Nutrition

Calories: 238.92kcal, Carbohydrates: 16.59g, Protein: 28.3g, Fat: 5.75g, Saturated Fat: 1.96g, Cholesterol: 78.92mg, Sodium: 885.32mg, Potassium: 528.5mg, Fiber: 0.78g, Sugar: 3.87g, Vitamin A: 132.9IU, Vitamin C: 1.35mg, Calcium: 102.1mg, Iron: 1.32mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published February 2020.