Description
Crispy popcorn chicken comes together in just 30 minutes with a simple breading technique that gives you those golden, crunchy bites you can’t stop eating. Seasoned flour and panko coating create the perfect texture, so serving them with your favorite dipping sauce makes for a satisfying meal that works anytime.
Ingredients
Scale
Protein Base:
- 1 lb chicken breast, cut into small pieces
- 1 egg
- 1/2 cup milk
Dry Coating:
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Cooking:
- Oil for frying
Instructions
- Combine 1 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder in a bowl, stirring everything together until the spices distribute evenly throughout your flour mixture.
- Whisk together 1 egg and 1/2 cup milk in a separate bowl until the mixture becomes smooth and combined.
- Take your 1 pound of chicken breast pieces and dip each one into the egg and milk mixture, making sure they’re fully coated on all sides.
- Roll each coated chicken piece in your flour mixture, pressing gently so the coating adheres to the surface and creates an even layer.
- Heat oil for frying in a pan over medium heat until it reaches approximately 350 degrees Fahrenheit.
- Place your coated chicken pieces into the hot oil carefully, working in batches so you don’t crowd the pan.
- Fry for about 3 to 4 minutes at medium heat, stirring occasionally to ensure each piece browns evenly on all sides and achieves that golden-brown color.
- Use a slotted spoon to transfer your cooked chicken pieces onto a paper towel-lined plate where the excess oil can drain away.
- Serve your chicken pieces while they’re still hot and the coating remains at its crispiest.
Notes
- Let your oil reach the right temperature before adding chicken, since pieces that go in too early will absorb excess oil and turn out greasy instead of crispy.
- Pat your chicken dry with paper towels before dipping it in the egg mixture, which helps the coating stick better and creates that satisfying crunch.
- For a gluten-free version, swap regular flour with rice flour or cornstarch, and the chicken will crisp up just as well.
- Keep your coated chicken pieces on a separate plate before frying so the coating doesn’t slide off when pieces touch each other in the pan.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 0 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 75 mg