Popcorn Chicken Recipe

Learn how to make the best crispy popcorn chicken with this easy, step-by-step recipe! Perfect for appetizers, snacks, or family dinners, this homemade popcorn chicken features tender, juicy bites coated in a flavorful crispy breading. Whether you fry or bake, this recipe delivers restaurant-quality results right in your kitchen. Pair with your favorite dipping sauces like ranch, honey mustard, or BBQ sauce for a crowd-pleasing dish.

Ingredients

Marinade

• ¾ cup sour cream
• ¼ cup milk
• 1 teaspoon salt
• 1 ¼ lb. boneless, skinless chicken breasts (about 3 small chicken breasts)
• 1.5 quarts vegetable oil (or 6 cups, for frying)

Breading

• 1 cup all-purpose flour
• ¾ cup panko breadcrumbs
• 1 ½ teaspoons seasoned salt
• 1 teaspoon black pepper
• ¾ teaspoon EACH: garlic powder, onion powder
• ½ teaspoon paprika
• 1 pinch cayenne pepper

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Instructions

Step 1: Prep the Chicken

1. Set up cooling racks: Place cooling racks over a baking sheet for easy draining after frying. This helps keep the chicken crispy.
2. Tenderize chicken: Gently tap the chicken with the textured side of a meat mallet to create surface texture—this helps the breading adhere better.
3. Cut and marinate: Pat the chicken dry and cut it into bite-sized, evenly sized pieces. In a large bowl, mix the sour cream, milk, and salt. Add the chicken pieces and toss to coat. Marinate for 30 minutes at room temperature or up to 12 hours in the fridge (bring to room temperature before frying).

Step 2: Prepare the Breading

1. Combine breading ingredients: Mix the flour, panko breadcrumbs, seasoned salt, black pepper, garlic powder, onion powder, paprika, and cayenne in a wide container.

Step 3: Bread the Chicken

1. Remove excess marinade: Use your fingers or the container’s edge to remove any excess marinade from the chicken. A light coating is ideal to prevent sogginess.
2. Coat the chicken: Transfer the chicken pieces to the breading mixture. Toss thoroughly with dry hands or a spoon to ensure every piece is evenly coated. If needed, shake the chicken in batches with a lid on the container.
3. Double-check coating: If any pieces appear moist, return them to the breading for an extra coat.

Step 4: Fry the Chicken

1. Heat the oil: In a Dutch oven or heavy pot, heat the oil to 350-375°F. Test the oil temperature by dropping a piece of breading in—it should float and fry immediately.
2. Fry in batches: Fry the chicken in small batches for 4-5 minutes until golden brown. Avoid overcrowding the pot to maintain the oil temperature.
3. Drain and cool: Use a spider strainer or slotted spoon to transfer the chicken to the prepared cooling racks. Let the excess oil drip off, and repeat with the remaining chicken.
4. Serve: Enjoy with your favorite dipping sauce!

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Why You’ll Love This Recipe

• Crispy and Flavorful: Perfectly seasoned breading combined with tender chicken gives every bite a satisfying crunch.
• Homemade Perfection: Skip fast food and make this crowd-pleaser at home with simple, wholesome ingredients.
• Versatile: Great for snacks, appetizers, or even as a main dish with sides.

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Tips

• Oil Temperature: Keep the oil between 350-375°F for the best results. Too cool, and the breading won’t stick; too hot, and it may burn.
• Uniform Sizes: Cut the chicken into even pieces to ensure consistent cooking.
• Keep It Crispy: Use a cooling rack for draining instead of paper towels to prevent sogginess.
• Avoid Overcrowding: Fry in batches to maintain proper oil temperature and crispiness.

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Variations and Substitutions

• Spicy Kick: Add extra cayenne or a pinch of chili powder to the breading.
• Gluten-Free: Substitute flour and panko with gluten-free alternatives.
• Different Protein: Try this recipe with turkey or firm tofu for a twist.
• Air Fryer Option: Cook breaded chicken in an air fryer at 375°F for 12-15 minutes, flipping halfway through.

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FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well for a juicier texture.

How do I store leftovers?
Store cooled popcorn chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to retain crispiness.

Can I bake instead of frying?
Yes! Bake the breaded chicken on a greased baking sheet at 400°F for 20-25 minutes, flipping halfway through.

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Serving and Suggestions

• Dipping Sauces: Pair with ranch, honey mustard, BBQ sauce, or spicy mayo.
• Side Dishes: Serve with fries, coleslaw, or a fresh green salad.
• Party Platter: Include popcorn chicken on a snack board with veggies, dips, and cheese for entertaining.
• Storage: Freeze cooked popcorn chicken in a single layer and reheat directly from frozen in an air fryer or oven.

Enjoy this irresistible homemade popcorn chicken recipe that’s crispy, flavorful, and perfect for any occasion!