Popcorn chicken always brings a wave of nostalgia and comfort. Those crispy, juicy bites remind me of childhood days spent at the mall food court, devouring a bucket of them with sheer delight. Even now, as an adult, I can’t resist their irresistible salty crunch.
That’s why I’m so excited to share my perfected homemade popcorn chicken recipe. It captures all the mouthwatering flavor I love, but with simple ingredients that make me feel good about what I’m eating. It’s the perfect treat for both kids and adults, and once you give it a try, it’s sure to become a family favorite.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- Vegetable or canola oil for frying
Instructions
- Cut the chicken into 1-inch bite-sized pieces and pat dry with paper towels.
- In a shallow bowl, whisk together the flour, salt, and garlic powder. Place the buttermilk and panko breadcrumbs in separate shallow bowls.
- Dredge the chicken pieces first in the seasoned flour, then dip in the buttermilk, allowing any excess to drip off. Finally, coat in the panko breadcrumbs, gently pressing to ensure they stick.
- Heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F.
- Fry the breaded chicken in batches for 2-3 minutes, or until golden brown and crispy. Drain on a paper towel-lined plate, and season with additional salt if desired.
- Serve immediately with your favorite dipping sauces, such as honey mustard, ranch, BBQ, or sweet chili sauce.
