Crispy Homemade Popcorn Chicken (Print Version)
# Ingredients:
→ Chicken preparation
01 -
1 cup buttermilk (the trick for keeping chicken soft and juicy!)
02 -
1½ pounds chicken breasts chopped into small, bite-sized pieces (no bones or skin)
→ Crunchy breading
03 -
1 teaspoon garlic powder
04 -
1 cup plain flour
05 -
2 cups of panko for extra crispiness!
06 -
1 teaspoon salt
→ Cooking oil for frying
07 -
Use 2-3 inches of canola or vegetable oil in your pot (enough for deep frying)
# Instructions:
01 -
Cut the chicken into pieces about 1 inch big. Don’t stress too much about being perfect—they’ll still cook great! Use paper towels to gently dry them. This makes the breading stick better.
02 -
Take three shallow dishes. Put the flour in the first one, mixed with the garlic powder and salt. Fill the second bowl with buttermilk. The last one’s for the panko crumbs. Line them up however feels easiest for you!
03 -
Here’s where it gets fun: first roll a chicken piece in the seasoned flour, then cover it with buttermilk (let any extra drip back into the bowl), and finally give it a good coating in the panko. Press gently so the crumbs really stick.
04 -
Add oil to a large pot or Dutch oven—around 2-3 inches deep. Bring the heat up to 350°F. No thermometer? Toss in a bit of panko; if it floats to the surface and bubbles right away, you’re good to go.
05 -
Drop a few breaded chicken chunks carefully into the hot oil, spacing them out so they cook evenly. Fry for 2-3 minutes per batch, keeping an eye out for that perfect golden-brown crust. Use tongs or a slotted spoon to pull them out onto paper towels to soak up extra oil.
06 -
While the cooked chicken is still hot, sprinkle a pinch of salt on top for an instant flavor boost!
07 -
Pile up these crunchy chicken bites and serve them with any dip you like! Honey mustard, ranch, BBQ, or sweet chili are all winners.
# Notes:
01 -
Crunchier and tastier than store-bought, these crispy chicken bites are made with simple, clean ingredients you choose.
02 -
Need to prep earlier? Coat the chicken in advance and leave it in the fridge for up to 4 hours.
03 -
Skip frying and use an air fryer instead! Cook at 400°F for 8 minutes, flipping halfway through.