Crispy Popcorn Chicken
published about 1 hour ago
Sign me right on up for any iteration of fried chicken . It’s always a crowd-pleaser and can be taken into so many different directions — like popcorn chicken , for instance. The process for making popcorn chicken follows a standard three-part breading procedure for optimal crunch. To ensure perfect results, let the chicken stand at room temperature for a few minutes before frying. This prevents the outside from browning too quickly before the inside cooks. It’s also important to make sure your oil is hot enough. If your oil isn’t properly heated, you could end up with oily fried chicken .
How to Season Popcorn Chicken
Although this recipe features traditional Southern fried chicken seasonings, the spice possibilities are endless! Try swapping out all the seasoning spices for 2 tablespoons Cajun seasoning or 1 tablespoon Italian seasoning plus 1 tablespoon finely grated Parmesan. For a smorgasbord-style chicken adventure, offer an array of dipping sauces.
Why Is It Called Popcorn Chicken?
Popcorn chicken gets its name from its bite-sized pieces that resemble kernels of popped corn. The chunks of chicken are small enough to pop a couple of bites in your mouth at once.
Can You Bake Popcorn Chicken?
Looking for a more healthful version? This recipe can be baked instead of fried with just-as-delicious results.
- Heat oven to 400°F and grease a large baking sheet with cooking spray.
- Follow recipe for breading chicken as written, but ignore the frying steps!
- Place breaded chicken on prepared baking sheet and bake until golden, crispy, and cooked through, 15 to 20 minutes.
Popcorn Chicken Recipe
Yield Serves 4
Prep time 20 minutes
Cook time 15 minutes
- shellfish-free
- fish-free
- alcohol-free
- peanut-free
- pork-free
- tree-nut-free
- soy-free
- red-meat-free
- Calories 710
- Fat 50.7 g (77.9%)
- Saturated 8.0 g (40.2%)
- Carbs 38.4 g (12.8%)
- Fiber 1.6 g (6.2%)
- Sugars 5.7 g
- Protein 24.7 g (49.4%)
- Sodium 517.6 mg (21.6%)
Ingredients
- 1 pound
boneless, skinless chicken (breast, thighs, or tenders)
- 3 tablespoons
cornstarch
- 3/4 cup
all-purpose flour
- 3/4 cup
panko breadcrumbs
- 2 teaspoons
kosher salt, plus more for sprinkling
- 1 teaspoon
ground black pepper
- 1 teaspoon
garlic powder
- 1 teaspoon
onion powder
- 3/4 teaspoon
smoked paprika
- 1/2 teaspoon
ground mustard powder
- 1/4 cup
milk (buttermilk, whole milk, or dairy-free milk)
- 1
large egg
- 1 tablespoon
honey
- 1 tablespoon
hot sauce (optional)
-
Neutral cooking oil, for frying
Instructions
-
Cut the chicken into 1-inch cubes and place in a medium bowl. Add 3 tablespoons cornstarch and toss until chicken is evenly coated. Set aside.
-
Prepare your breading stations. In a medium bowl, whisk together 3/4 cup all-purpose flour, 3/4 cup panko breadcrumbs, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon smoked paprika, and 1/2 teaspoon mustard powder. In another medium bowl, whisk together 1 large egg, 1/4 cup milk, 1 tablespoon honey, and 1 tablespoon hot sauce.
-
Working in batches, dredge the chicken in the egg mixture then in the flour mixture, shaking off any excess coating. Transfer to a large plate and let rest for 10 minutes.
-
In a medium pot, add enough oil so that it is about 3 inches deep. Heat over medium-high heat until temperature registers 375°F with an instant-read or candy thermometer. (Alternatively, you can test to see if the oil is ready without a thermometer by adding a tiny amount of flour to the hot oil. If it sizzles, it’s ready.)
-
Line a large plate with a paper towel. Working in batches, fry chicken pieces until golden-brown and cooked through, about 3 to 5 minutes per batch. Using a slotted spoon or spider, transfer chicken to the prepared plate and sprinkle with more kosher salt.
Recipe Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake on a sheet tray in a 375°F oven until warmed through, about 15 minutes.
Source : food
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