There’s something incredibly nostalgic and comforting about popcorn chicken. Those little crispy bites of juicy chicken take me right back to childhood – grabbing a bucket at the mall food court and devouring every last morsel. Even as an adult, I can’t resist their salty, crunchy appeal.
That’s why I was thrilled when I finally perfected this homemade popcorn chicken recipe. It has all the delicious flavor I crave, but made with simple ingredients I can feel good about. Plus, it’s a total crowd pleaser for kids and grown-ups alike! Once you try this version, it’s guaranteed to become a family favorite.
What Makes This Popcorn Chicken So Irresistible?
For starters, the chicken itself is incredibly tender and juicy on the inside. We’re using lean chicken breast, but the buttermilk marinade helps keep it nice and moist. The real magic, though, is in that crispy panko breading. It creates this perfect, crunchy exterior that’s simply addictive.
The flour dredge gets seasoned up with salt and garlic powder, giving the chicken so much savory flavor. And instead of just basic breadcrumbs, we’re using panko – those coarse Japanese breadcrumbs that get extra crispy and delicious when fried.
Trust me, once you pop one of these crispy nuggets in your mouth, you won’t be able to stop munching. They’re dangerously moreish!
Potential Variations:
- Spice it up by adding cayenne, paprika, or your favorite seasoning blend to the flour mixture.
- For an herby twist, mix in dried parsley, oregano, basil or thyme.
- Make it gluten-free by using gluten-free flour and gluten-free panko crumbs.
- Substitute chicken thighs for an even juicier version.
How to Make Crispy Popcorn Chicken:
- Cut the chicken into 1-inch bite-sized pieces and pat them dry with paper towels. This will help the breading stick better.
- Set up your dredging station with the flour mixture, buttermilk, and panko crumbs in separate shallow bowls.
- Working in batches, dredge the chicken first in the seasoned flour, dipping in the buttermilk, and finally coating it in the panko crumbs. Press gently to adhere the crumbs.
- Fill a heavy bottomed pot or dutch oven with 2-3 inches of oil and heat to 350°F. Fry the chicken in batches for 2-3 minutes until golden brown and crispy.
- Drain the popcorn chicken on a paper towel-lined plate and season immediately with extra salt if desired.
Pro Tips:
- Use a deep fry or candy thermometer to monitor and maintain the oil temperature at 350°F. Too low and the chicken will be greasy, too high and it can burn.
- Don’t overcrowd the pan when frying batches or the oil temperature will drop too much.
- Let the oil return to temperature between batches for best results.
- For an extra crispy crust, let the breaded chicken rest for 15 minutes before frying to allow the coating to set.
FAQs:
Can I bake this popcorn chicken instead of frying?
Yes, you can bake it at 400°F for 15-20 minutes, flipping halfway through. Just know the texture won’t be quite as crispy.
How do I keep popcorn chicken warm and crispy for serving?
Keep it in a 200°F oven while frying batches. Or, reheat in the air fryer at 400°F for 2-3 minutes to re-crisp.
Can I make popcorn chicken ahead and reheat?
For best results, cook it fresh. But you can reheat leftovers in the air fryer or oven until hot and crispy again.
What dipping sauces go well with popcorn chicken?
So many delicious options! Honey mustard, ranch, BBQ sauce, sweet chili sauce, and marinara are all fantastic.
Serving Suggestions:
This crispy popcorn chicken is delightful for snacking, but can also be the star of a meal. Serve it over salad for a protein boost, with mac and cheese for a fun kid-friendly dinner, or alongside roasted veggies or coleslaw for a lighter meal. You can even toss it with buffalo sauce and cool ranch for a fun game day appetizer!
However you serve it, I guarantee these addictively crunchy bites will have everyone reaching for more. They’re crispy, juicy, salty, totally moreish and so satisfying! The ultimate comfort food that both kids and adults go crazy for. Once you make this homemade version, you’ll never go back to the food court stuff again!
Homemade Popcorn Chicken
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- Vegetable or canola oil for frying
Instructions
- Cut the chicken into 1-inch bite-size pieces and pat dry with paper towels.
- In a shallow bowl, whisk together the flour, salt and garlic powder. Place the buttermilk and panko in separate shallow bowls.
- Dredge the chicken pieces first in the seasoned flour, then the buttermilk, allowing excess to drip off. Finally, coat in the panko crumbs, pressing gently to adhere.
- Fill a heavy bottomed pot or dutch oven with 2-3 inches of oil and heat to 350°F.
- Working in batches, fry the breaded chicken for 2-3 minutes until golden brown and crispy. Drain on a paper towel-lined plate and season with extra salt if desired.
- Serve hot with your favorite dipping sauces like honey mustard, ranch, BBQ or sweet chili sauce.
