Popcorn Chicken
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
Ingredients
- 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.
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