Crispy Homemade Popcorn Chicken (Print Version)
# Ingredients:
→ For the chicken
01 -
1½ pounds boneless skinless chicken breasts, cut into bite-sized chunks
02 -
1 cup buttermilk (the secret to tender, juicy chicken!)
→ For the coating
03 -
1 cup all-purpose flour
04 -
1 teaspoon salt
05 -
1 teaspoon garlic powder
06 -
2 cups panko breadcrumbs (for that extra crunch!)
→ For frying
07 -
Enough vegetable or canola oil for deep frying (about 2-3 inches in a pot)
# Instructions:
01 -
Chop your chicken breasts into roughly 1-inch pieces (they don't have to be perfect - that's the charm of homemade!). Pat them dry with paper towels to help the coating stick better.
02 -
Grab three shallow bowls. In the first one, mix the flour with salt and garlic powder. Pour the buttermilk into the second bowl. Add the panko breadcrumbs to the third bowl. Line them up in that order - it'll make the process so much smoother!
03 -
Time to get your hands messy! Roll each chicken piece in the seasoned flour first, then dunk in the buttermilk (let the excess drip off), and finally coat in the panko. Press the breadcrumbs gently onto each piece to make sure they stick well.
04 -
Pour oil into a heavy-bottomed pot or Dutch oven - you want about 2-3 inches of oil. Heat it to 350°F. If you don't have a thermometer, test by dropping in a breadcrumb - it should sizzle and float immediately.
05 -
Carefully add the coated chicken pieces to the hot oil, working in small batches so you don't crowd the pot. Fry for 2-3 minutes until they turn beautifully golden brown and crispy. Remove with a slotted spoon and let them rest on paper towels to drain.
06 -
Sprinkle a little extra salt on the chicken pieces while they're still hot if you want. This is when they absorb flavor best!
07 -
Pile these crispy delights onto a plate and serve them hot with your favorite dipping sauces. They're amazing with honey mustard, ranch, BBQ sauce or sweet chili sauce!
# Notes:
01 -
These homemade popcorn chicken bites are crunchier and more flavorful than takeout, plus you know exactly what goes into them!
02 -
If you want to make these ahead, you can bread the chicken and refrigerate for up to 4 hours before frying.
03 -
For a healthier version, you can air fry these at 400°F for about 8 minutes, flipping halfway through.