Popcorn Chicken
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2-3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (about 2-3 large breasts)
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Breading:
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1 cup all-purpose flour
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2 cups panko crumbs or 4 1/2 cups corn flakes cereal, lightly crushed
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Moisture and Binding:
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1 cup buttermilk or plain yogurt thinned with 2 tbsp milk
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2 large eggs
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Seasonings:
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1-2 teaspoons salt
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1/2-1 1/2 teaspoons garlic powder
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1/2 teaspoon smoked paprika (optional)
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1/2 teaspoon black pepper
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1/4 teaspoon paprika
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Cooking:
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Vegetable oil or canola oil for frying
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Optional Toppings:
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Shredded cabbage
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Chopped cilantro
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Crumbled cotija cheese
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Lime juice
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Your favorite dipping sauce (e.g., BBQ sauce, Hot Honey, ranch, Chick-fil-A sauce)
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You can adjust the quantities and ingredients based on your preferred recipe and serving style. Some recipes also suggest adding baking powder for extra crispy coating or using different seasonings to suit your taste
To make crispy Popcorn Chicken, follow these steps:
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Prepare the marinade: Mix chicken pieces (bite-sized) with your preferred seasonings (e.g., salt, pepper, garlic powder).
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Make the batter: Combine flour, cornstarch, and spices (e.g., paprika, garlic powder) in a bowl. Some recipes include egg wash before the batter for extra crunch.
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Coat the chicken: Toss marinated chicken pieces in the batter mixture until evenly coated.
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Double-fry for crispiness: Fry the battered chicken pieces in hot oil (about 350°F) in batches until golden brown. Drain excess oil and refrigerate for 30 minutes. Then, fry again until crispy and golden.
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Drain excess oil: Place fried chicken on paper towels to drain excess oil.
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Serve: Enjoy your crispy Popcorn Chicken hot with your favorite dipping sauce.
Some tips for achieving crispiness include:
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Using the right oil with a high smoke point (e.g., peanut or avocado oil).
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Not overcrowding the pot while frying.
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Refrigerating after the first fry helps the coating adhere and enhances crispiness.