Popcorn Chicken Recipe
Get ready to indulge in crispy, golden popcorn chicken that's bursting with flavor and perfect for any occasion. This easy-to-follow recipe delivers bite-sized pieces of tender chicken with a satisfying crunch in every bite.
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Servings: 4 servings
Ingredients
- 1 ¼ lb. boneless skinless chicken breast about 3 small chicken breasts
- 1.5 quarts vegetable oil or 6 cups
- ¾ cup sour cream
- ¼ cup milk
- 1 teaspoon salt
Breading
- 1 cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1 ½ teaspoons seasoned salt
- 1 teaspoon black pepper
- ¾ teaspoon EACH: garlic powder onion powder
- ½ teaspoon paprika
- 1 pinch cayenne
Instructions
Prep Work
- Begin by setting cooling racks over a baking sheet, ensuring that any excess oil can drip off the chicken pieces after frying, keeping them crispy with proper airflow on all sides. Use the textured side of a meat mallet to gently tap the chicken, creating a rough surface that helps the breading adhere better. Next, pat the chicken dry and cut it into small, even-sized pieces.
- In a large bowl, mix the sour cream, milk, and salt together. Add the chicken pieces, making sure each piece is well-coated with the marinade. Let the chicken marinate for 30 minutes at room temperature. If you prefer, you can marinate it in the fridge for up to 12 hours; just remember to bring it to room temperature for 30 minutes before frying.
- While the chicken marinates, prepare the breading by combining all the breading ingredients in a wide container. I find a 10-inch rectangular Tupperware with a lid works perfectly for this.
Bread the Chicken
- Remove the chicken from the marinade, allowing any excess to drip off. You want just a light coating of the marinade, as too much will cause the breading to become soggy. Transfer the chicken to the breading mixture and thoroughly coat each piece, ensuring every part of the chicken is covered with the breading. If needed, place a lid on the container and shake it to coat the chicken evenly. If you notice any pieces becoming moist, toss them back into the breading for another coat.
Fry
- As you finish breading the chicken, start heating the oil in a pot to a temperature of 350-375° F. A Dutch oven is ideal for this task. It’s crucial to ensure the oil is properly heated before adding the chicken. If the oil is too cool, the chicken will sink to the bottom, causing the breading to fall off. If you don’t have a thermometer, drop a small piece of breading into the oil—it should rise immediately and start frying.
- Fry the chicken in small batches, about 4-5 minutes each, until they achieve a golden-brown color. Keep in mind the color will deepen slightly after removing from the oil. Maintain the oil temperature throughout the frying process.
- Once fried, use a spider strainer or a large slotted spoon to remove the chicken from the oil, transferring it to the cooling racks to drain. Continue until all the chicken is fried to perfection.
- Serve the popcorn chicken with your favorite dipping sauce and enjoy!
Notes
Pro Tips: For deep frying, vegetable, canola, and peanut oil are all excellent choices.
Swap out the milk and sour cream mixture with 1 cup of buttermilk for a slightly tangy twist.
Pair your popcorn chicken with a variety of dipping sauces like sweet and sour, honey mustard, BBQ, ranch, buffalo sauce, or even honey for a touch of sweetness.
For a quick and easy homemade sauce, mix equal parts BBQ sauce and ranch dressing.
If you're looking for a different texture, try using crushed cornflakes in place of panko breadcrumbs. Storage: Popcorn chicken is at its best when served hot and fresh. If you have leftovers, allow them to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 325°F for 10 minutes to restore their crispiness.
Swap out the milk and sour cream mixture with 1 cup of buttermilk for a slightly tangy twist.
Pair your popcorn chicken with a variety of dipping sauces like sweet and sour, honey mustard, BBQ, ranch, buffalo sauce, or even honey for a touch of sweetness.
For a quick and easy homemade sauce, mix equal parts BBQ sauce and ranch dressing.
If you're looking for a different texture, try using crushed cornflakes in place of panko breadcrumbs. Storage: Popcorn chicken is at its best when served hot and fresh. If you have leftovers, allow them to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 325°F for 10 minutes to restore their crispiness.
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