Popcorn Chicken Recipe
When it comes to indulgent snacks that combine the perfect blend of flavor and crunch, popcorn chicken is a crowd-pleaser that never disappoints. This recipe takes you through each step to create delicious, golden-brown popcorn chicken that’s crispy on the outside and tender on the inside. Whether you’re serving it as an appetizer or a main dish, this recipe guarantees satisfaction.
Ingredients Overview
Every great recipe begins with high-quality ingredients, and this popcorn chicken is no exception. The star of the show is, of course, the chicken itself. Boneless, skinless chicken breasts are the best choice here, offering a lean and tender meat that cooks quickly and absorbs the flavors of the marinade perfectly. This marinade, a simple blend of sour cream, milk, and salt, works wonders in tenderizing the chicken and adding a subtle tang that enhances the overall taste.
The breading mix is where the magic happens. A combination of all-purpose flour and panko breadcrumbs forms the base, providing a light yet crispy coating that envelops each piece of chicken. The seasoned salt, black pepper, garlic powder, onion powder, paprika, and a pinch of cayenne pepper add depth and complexity to the breading, ensuring every bite is packed with flavor. This blend of spices creates that unmistakable, savory taste that makes popcorn chicken so irresistible.
Preparation Steps
To achieve the perfect popcorn chicken, preparation is key. Begin by setting up your workspace to streamline the cooking process. Place cooling racks over a baking sheet—this setup not only allows excess oil to drip away after frying but also ensures that the chicken remains crispy on all sides. This small step can make a big difference in the final texture of your dish.
Marinating the chicken is crucial for both flavor and texture. After cutting the chicken into bite-sized pieces, let it soak in the sour cream, milk, and salt mixture. This marinade does more than just flavor the chicken; it helps to keep the meat moist and tender during frying. If you have the time, marinate the chicken for up to 12 hours in the fridge, allowing the flavors to fully penetrate the meat. Just remember to bring it back to room temperature before frying to ensure even cooking.
Creating the perfect breading is an art in itself. After removing the chicken from the marinade, let any excess drip off before coating each piece in the breading mix. The goal is to cover the chicken completely without leaving any wet spots that could compromise the crispiness. You can use a container with a lid to shake the chicken in batches, ensuring an even coating on every piece. If any chicken pieces start to look moist, give them another quick toss in the breading before frying.
Frying Techniques
Frying is where this recipe truly comes to life. The key to perfectly fried popcorn chicken lies in the oil temperature. Heat your oil to a precise 350-375°F, a range that will cook the chicken evenly while giving it a golden-brown crust. If the oil isn’t hot enough, the chicken will absorb too much oil and the breading may fall off, resulting in a soggy texture. On the other hand, too hot, and the chicken will brown too quickly on the outside while remaining undercooked inside.
Frying the chicken in batches is essential to avoid overcrowding the pot, which can lower the oil temperature and result in uneven cooking. Fry each batch for about 4-5 minutes, until the chicken pieces are golden-brown and crispy. Remember, the chicken will continue to cook slightly even after it’s removed from the oil, so don’t be tempted to overcook it.
Once fried, use a spider strainer or a large slotted spoon to transfer the chicken to the cooling racks. This step ensures that the chicken stays crispy and allows any excess oil to drain away. Repeat this process until all the chicken is fried to perfection.
Recipe Tips & Frequently Asked Questions
Avoiding Soggy Breading: The key to preventing soggy breading is to avoid over-marinating the chicken and to ensure that each piece is well-coated in the breading mix. Excess moisture is the enemy of crispiness.
Maintaining Oil Temperature: Consistent oil temperature is crucial. Use a thermometer to monitor the oil and adjust the heat as needed to keep it within the optimal range.
Timing is Key: Pay attention to the cooking time. Fry each batch for 4-5 minutes, but rely on the color and texture to guide you more than the clock.
Can I bake the popcorn chicken instead of frying? Yes, baking is a healthier alternative. Preheat your oven to 400°F, place the breaded chicken on a baking sheet, and bake for 15-20 minutes, flipping halfway through.
How do I store leftovers? Store leftover popcorn chicken in an airtight container in the refrigerator. Reheat in the oven at 350°F for 10-15 minutes to restore crispiness.
Can I use a different type of meat? Absolutely! This recipe works well with turkey, pork, or even firm tofu for a vegetarian option.
What to Serve With This Recipe
Pair your popcorn chicken with a variety of delicious sides and dips to create a well-rounded meal. For dipping sauces, classic choices like ranch, honey mustard, or barbecue sauce are always crowd-pleasers. For those who like a bit of heat, spicy sriracha mayo or buffalo sauce make great options.
As for side dishes, consider serving the popcorn chicken with coleslaw, which adds a refreshing crunch that complements the richness of the fried chicken. Another excellent side is sweet potato fries, offering a sweet contrast to the savory chicken. For a lighter option, a simple green salad with a tangy vinaigrette can balance out the meal.
To complete your meal, consider pairing your popcorn chicken with a beverage that enhances its flavors. A cold, crisp beer or a refreshing lemonade works wonderfully with the savory and crunchy elements of the dish. For non-alcoholic options, an iced tea with a hint of lemon or a sparkling water with a splash of lime can be refreshing.
Variations and Add-Ons
Spice things up by adding some heat to your popcorn chicken. Incorporate more cayenne pepper into the breading mix or add a dash of hot sauce to the marinade for an extra kick. If you’re a fan of herbs, consider mixing fresh chopped rosemary, thyme, or parsley into the breading for a fragrant twist.
For a cheesy variation, sprinkle some grated Parmesan into the breading mix before coating the chicken. The cheese will melt during frying, adding a rich, savory flavor that’s hard to resist. These small tweaks can turn this classic recipe into something uniquely yours.
Final Presentation Ideas
Presentation can elevate your dish from a simple snack to a visually appealing centerpiece. Arrange the popcorn chicken on a platter lined with fresh herbs like parsley or cilantro for a pop of color. You can also place small bowls of dipping sauces around the chicken for easy access.
For garnishing, consider a sprinkle of finely chopped chives or a dash of smoked paprika over the chicken to add a touch of elegance. When serving to guests, provide small toothpicks or skewers to make the popcorn chicken easy to eat. To determine the right portion size, consider the occasion—smaller servings work well as appetizers, while larger portions can serve as the main course.
Whether you’re making this for a casual family dinner or a party, these final touches will make your popcorn chicken stand out, delighting everyone who takes a bite.
Ingredients
- 1 ¼ lb. boneless skinless chicken breast, about 3 small chicken breasts
- 1.5 quarts vegetable oil, or 6 cups
- ¾ cup sour cream
- ¼ cup milk
- 1 teaspoon salt
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
Instructions
Prep Work
Begin by setting cooling racks over a baking sheet, ensuring that any excess oil can drip off the chicken pieces after frying, keeping them crispy with proper airflow on all sides. Use the textured side of a meat mallet to gently tap the chicken, creating a rough surface that helps the breading adhere better. Next, pat the chicken dry and cut it into small, even-sized pieces.
In a large bowl, mix the sour cream, milk, and salt together. Add the chicken pieces, making sure each piece is well-coated with the marinade. Let the chicken marinate for 30 minutes at room temperature. If you prefer, you can marinate it in the fridge for up to 12 hours; just remember to bring it to room temperature for 30 minutes before frying.
While the chicken marinates, prepare the breading by combining all the breading ingredients in a wide container. I find a 10-inch rectangular Tupperware with a lid works perfectly for this.
Bread the Chicken
Remove the chicken from the marinade, allowing any excess to drip off. You want just a light coating of the marinade, as too much will cause the breading to become soggy. Transfer the chicken to the breading mixture and thoroughly coat each piece, ensuring every part of the chicken is covered with the breading. If needed, place a lid on the container and shake it to coat the chicken evenly. If you notice any pieces becoming moist, toss them back into the breading for another coat.
Fry
As you finish breading the chicken, start heating the oil in a pot to a temperature of 350-375° F. A Dutch oven is ideal for this task. It’s crucial to ensure the oil is properly heated before adding the chicken. If the oil is too cool, the chicken will sink to the bottom, causing the breading to fall off. If you don’t have a thermometer, drop a small piece of breading into the oil—it should rise immediately and start frying.
Fry the chicken in small batches, about 4-5 minutes each, until they achieve a golden-brown color. Keep in mind the color will deepen slightly after removing from the oil. Maintain the oil temperature throughout the frying process.
Once fried, use a spider strainer or a large slotted spoon to remove the chicken from the oil, transferring it to the cooling racks to drain. Continue until all the chicken is fried to perfection.
Serve the popcorn chicken with your favorite dipping sauce and enjoy!
Popcorn Chicken Recipe
Ingredients
- 1 ¼ lb. boneless skinless chicken breast about 3 small chicken breasts
- 1.5 quarts vegetable oil or 6 cups
- ¾ cup sour cream
- ¼ cup milk
- 1 teaspoon salt
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
Instructions
Prep Work
- Begin by setting cooling racks over a baking sheet, ensuring that any excess oil can drip off the chicken pieces after frying, keeping them crispy with proper airflow on all sides. Use the textured side of a meat mallet to gently tap the chicken, creating a rough surface that helps the breading adhere better. Next, pat the chicken dry and cut it into small, even-sized pieces.
- In a large bowl, mix the sour cream, milk, and salt together. Add the chicken pieces, making sure each piece is well-coated with the marinade. Let the chicken marinate for 30 minutes at room temperature. If you prefer, you can marinate it in the fridge for up to 12 hours; just remember to bring it to room temperature for 30 minutes before frying.
- While the chicken marinates, prepare the breading by combining all the breading ingredients in a wide container. I find a 10-inch rectangular Tupperware with a lid works perfectly for this.
Bread the Chicken
- Remove the chicken from the marinade, allowing any excess to drip off. You want just a light coating of the marinade, as too much will cause the breading to become soggy. Transfer the chicken to the breading mixture and thoroughly coat each piece, ensuring every part of the chicken is covered with the breading. If needed, place a lid on the container and shake it to coat the chicken evenly. If you notice any pieces becoming moist, toss them back into the breading for another coat.
Fry
- As you finish breading the chicken, start heating the oil in a pot to a temperature of 350-375° F. A Dutch oven is ideal for this task. It’s crucial to ensure the oil is properly heated before adding the chicken. If the oil is too cool, the chicken will sink to the bottom, causing the breading to fall off. If you don’t have a thermometer, drop a small piece of breading into the oil—it should rise immediately and start frying.
- Fry the chicken in small batches, about 4-5 minutes each, until they achieve a golden-brown color. Keep in mind the color will deepen slightly after removing from the oil. Maintain the oil temperature throughout the frying process.
- Once fried, use a spider strainer or a large slotted spoon to remove the chicken from the oil, transferring it to the cooling racks to drain. Continue until all the chicken is fried to perfection.
- Serve the popcorn chicken with your favorite dipping sauce and enjoy!
Notes
Swap out the milk and sour cream mixture with 1 cup of buttermilk for a slightly tangy twist.
Pair your popcorn chicken with a variety of dipping sauces like sweet and sour, honey mustard, BBQ, ranch, buffalo sauce, or even honey for a touch of sweetness.
For a quick and easy homemade sauce, mix equal parts BBQ sauce and ranch dressing.
If you’re looking for a different texture, try using crushed cornflakes in place of panko breadcrumbs. Storage: Popcorn chicken is at its best when served hot and fresh. If you have leftovers, allow them to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 325°F for 10 minutes to restore their crispiness.