Imagine a plate piled high with golden, crispy popcorn chicken, still warm from the fryer. The crunchy exterior gives way to tender, juicy chicken inside, perfectly seasoned and ready for dipping in your favorite sauce. Making homemade popcorn chicken is not only a fun and rewarding experience, but it also allows you to enjoy a healthier, more customized version of this popular snack.
Why Make Popcorn Chicken at Home?
Homemade popcorn chicken is a fantastic alternative to the store-bought or fast-food versions. You can control the ingredients, ensuring your chicken is free from unnecessary additives and preservatives. Plus, you get to enjoy the process of making it from scratch and the satisfaction of biting into a piece of chicken you crafted yourself.
Ingredients and Tools You’ll Need
Ingredients:
| Ingredient | Quantity |
| Boneless skinless chicken breasts | 1 1/2 lbs |
| All-purpose flour | 1 cup |
| Salt | 1 tsp |
| Garlic powder | 1 tsp |
| Buttermilk | 1 cup |
| Panko breadcrumbs | 2 cups |
| Vegetable or canola oil | For frying |
Step-by-Step Instructions
Preparing the Chicken
1. Cut the Chicken: Start by cutting the boneless, skinless chicken breasts into 1-inch bite-size pieces. Make sure all pieces are roughly the same size to ensure even cooking. Pat the pieces dry with paper towels to help the breading adhere better.
Setting Up the Breading Station
2. Prepare the Breading: Set up three shallow bowls. In the first bowl, whisk together the all-purpose flour, salt, and garlic powder. Place the buttermilk in the second bowl. Add the panko breadcrumbs to the third bowl.
3. Coat the Chicken: Dredge the chicken pieces first in the seasoned flour, making sure each piece is well coated. Shake off any excess flour. Next, dip the chicken into the buttermilk, allowing the excess to drip off. Finally, roll the chicken in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere to the chicken.
Frying the Chicken
4. Heat the Oil:
Fill a heavy bottomed pot or Dutch oven with 2-3 inches of vegetable or canola oil. Heat the oil to 350°F (175°C). Use a thermometer to ensure the oil stays at the correct temperature.
5. Fry the Chicken:
Carefully place the breaded chicken pieces into the hot oil, working in batches to avoid overcrowding the pot. Fry each batch for 2-3 minutes, or until the chicken is golden brown and crispy. Use a slotted spoon to transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
6. Season and Serve:
While the chicken is still hot, season with a little extra salt if desired. Serve immediately with your favorite dipping sauces such as honey mustard, ranch, BBQ, or sweet chili sauce.
Tips for Perfect Popcorn Chicken
- Cut Evenly: Ensure all chicken pieces are cut to a similar size for uniform cooking.
- Don’t Overcrowd the Pot: Fry the chicken in batches to maintain the oil temperature and ensure crispiness.
- Use Fresh Oil: Fresh oil will give you the best flavor and texture.
Nutritional Information
| Nutrient | Amount per Serving |
| Calories | 290 |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Cholesterol | 55mg |
| Sodium | 400mg |
| Total Carbohydrate | 20g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 15g |
FAQ
Q: Can I bake instead of frying? A: Yes, you can bake the popcorn chicken at 400°F for 15-20 minutes until golden and cooked through. Be sure to flip them halfway through cooking for even crispiness.
Q: Can I use chicken thighs instead of breasts? A: Absolutely! Chicken thighs are more flavorful and can be used in place of chicken breasts.
Q: How should I store leftovers? A: Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Q: What dipping sauces go well with popcorn chicken? A: Popular choices include honey mustard, ranch, BBQ sauce, and sweet chili sauce.
Q: Can I make popcorn chicken ahead of time? A: Yes, you can bread the chicken pieces and store them in the refrigerator for up to a day before frying. This makes the cooking process quicker and easier.
Q: Is there a gluten-free option? A: To make gluten-free popcorn chicken, use gluten-free flour and breadcrumbs.
Conclusion
Now that you have the complete guide to making delicious homemade popcorn chicken, it’s time to head to the kitchen and get cooking! Whether you’re preparing a snack for a party, a fun family dinner, or just satisfying a craving, this recipe is sure to be a hit. Try making a batch today and enjoy the crispy, flavorful results!
Print
Homemade Popcorn Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings
Description
Experience the ultimate snack with this homemade popcorn chicken recipe! Golden, crispy, and packed with flavor, these bite-sized chicken pieces are easy to make and perfect for any occasion. Customize your seasonings and pair them with your favorite dipping sauces for a crowd-pleasing treat.
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- Vegetable or canola oil (for frying)
Instructions
Prepare the Chicken:
- Cut the chicken breasts into 1-inch bite-size pieces. Pat them dry with paper towels to help the breading stick.
- Set Up the Breading Station:
Arrange three shallow bowls:
- Bowl 1: Mix all-purpose flour, salt, and garlic powder.
- Bowl 2: Add buttermilk.
- Bowl 3: Place panko breadcrumbs.
Bread the Chicken:
- Dredge each chicken piece in the seasoned flour, shaking off excess.
- Dip into the buttermilk, allowing excess to drip off.
- Coat with panko breadcrumbs, pressing gently to ensure they stick.
Heat the Oil:
- Fill a heavy-bottomed pot or Dutch oven with 2-3 inches of oil. Heat to 350°F (175°C). Use a thermometer for accuracy.
Fry the Chicken:
- Fry the breaded chicken pieces in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until golden brown and crispy.
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
Serve:
- While still hot, season with additional salt if desired. Serve with dipping sauces like honey mustard, ranch, BBQ, or sweet chili sauce.
Notes
- For a gluten-free option, substitute the flour and breadcrumbs with gluten-free alternatives.
- To bake instead of fry, place the breaded chicken on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: American
