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)

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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