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–+ servings

Homemade Popcorn Chicken

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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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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Chicken
Cuisine: American
Ingredients Method

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

Method
 

  1. Cut the chicken into 1-inch bite-size pieces and pat dry with paper towels.
  2. In a shallow bowl, whisk together the flour, salt and garlic powder. Place the buttermilk and panko in separate shallow bowls.
  3. 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.
  4. Fill a heavy bottomed pot or dutch oven with 2-3 inches of oil and heat to 350°F.
  5. 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.
  6. Serve hot with your favorite dipping sauces like honey mustard, ranch, BBQ or sweet chili sauce.

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