Homemade Popcorn Chicken
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.
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Servings: 6
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.