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Popcorn Chicken Recipe

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4 from 3 reviews

This Popcorn Chicken recipe features crispy, bite-sized pieces of boneless chicken breasts marinated in buttermilk and hot sauce, coated in a seasoned flour mixture and crunchy panko breadcrumbs, then deep-fried to golden perfection. Perfect as a snack or appetizer, these flavorful chunks are juicy on the inside and satisfyingly crispy on the outside.

Ingredients

Chicken and Marinade

  • 4 boneless skinless chicken breasts (6 ounces each), diced into 3/4″ cubes
  • 2 cups buttermilk
  • 2 dashes Cholula or Tabasco hot sauce

Breading Mixture

  • 1 ½ cups all-purpose flour
  • 1 teaspoon coarse sea salt
  • 1 teaspoon coarse black pepper
  • 1 teaspoon paprika
  • ¾ teaspoon onion powder
  • 2 cups panko bread crumbs

For Frying

  • Vegetable oil or shortening (at least 4 cups) for deep frying

Instructions

  1. Dice the Chicken: Cut the chicken breasts into small bite-sized pieces approximately 3/4 inch square. This ensures even cooking and perfect bite-sized pieces.
  2. Prepare the Marinade: In a bowl, mix together the buttermilk and hot sauce. This marinade tenderizes the chicken and adds a subtle spicy flavor.
  3. Mix Dry Ingredients: In a shallow bowl, whisk together the all-purpose flour, coarse sea salt, black pepper, paprika, and onion powder. This seasoning blend forms the base of the crispy coating.
  4. Prepare Panko Breadcrumbs: Place the panko breadcrumbs in a third shallow bowl. These will provide a crunchy texture after frying.
  5. Heat the Oil: Pour at least 4 inches of vegetable oil or shortening into a deep Dutch oven or heavy-bottomed pot. Heat the oil to 350°F, which should take about 15 minutes. Use a candy or food thermometer to maintain a consistent temperature for optimal frying.
  6. Bread the Chicken: Working with a few pieces at a time, first coat each chicken piece thoroughly in the seasoned flour mixture. Then dip them into the buttermilk marinade, ensuring they are well coated. Finally, dredge them in the panko breadcrumbs to create a crispy outer crust.
  7. Fry the Chicken: Carefully lower a few coated chicken pieces into the hot oil. Fry them for 2–3 minutes or until the chicken reaches an internal temperature of 165°F and the exterior is golden brown and crispy. Be careful not to overcrowd the pot to maintain oil temperature.
  8. Drain Excess Oil: Use a slotted spoon to remove the chicken pieces from the oil and place them on a paper towel-lined plate or brown paper bags to absorb any excess oil.

Notes

  • Maintain oil temperature at 350°F for best frying results and to prevent greasy chicken.
  • Do not overcrowd the fryer; fry in batches for even cooking and crispiness.
  • Use a food thermometer to ensure the chicken is fully cooked to 165°F internally.
  • Buttermilk can be substituted with milk plus a tablespoon of lemon juice or vinegar if needed.
  • For extra spice, increase the amount of hot sauce in the marinade.
  • Panko breadcrumbs give a crispier texture than regular breadcrumbs.

Find it online: https://cookedbysarah.com/popcorn-chicken-recipe/