Description

Homemade Popcorn Chicken is a crispy, bite-sized fried chicken snack that’s perfect for sharing or serving as a delicious appetizer. Tender chicken pieces are coated in a seasoned flour mixture, dipped in buttermilk, then coated with crunchy panko breadcrumbs before being fried to golden perfection. Serve hot with your favorite dipping sauces like honey mustard, ranch, BBQ, or sweet chili sauce for an irresistible treat.

Ingredients

Scale

Chicken

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

Coating

1 cup all-purpose flour
1 tsp salt
1 tsp garlic powder
1 cup buttermilk
2 cups panko breadcrumbs

Frying

Vegetable or canola oil for frying (enough for 2-3 inches depth in a pot)

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Instructions

Cut the Chicken: Cut the chicken breasts into 1-inch bite-sized pieces and pat them dry thoroughly with paper towels to remove excess moisture, which helps the coating stick better.
Prepare the Dredging Stations: In a shallow bowl, whisk together the all-purpose flour, salt, and garlic powder. Set up two additional shallow bowls: one filled with buttermilk and the other with panko breadcrumbs.
Dredge the Chicken: Take each chicken piece and first coat it in the seasoned flour. Then dip it into the buttermilk, allowing any excess to drip off, and finally press it into the panko breadcrumbs until fully coated.
Heat the Oil: Pour 2 to 3 inches of vegetable or canola oil into a heavy-bottomed pot or Dutch oven and heat it to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
Fry the Chicken: Working in batches to avoid overcrowding, fry the breaded chicken pieces for 2 to 3 minutes or until they turn golden brown and crisp. Use a slotted spoon to remove them from oil and drain on paper towels.
Season and Serve: While the popcorn chicken is still hot, season with a pinch of additional salt if desired. Serve immediately alongside your favorite dipping sauces like honey mustard, ranch, BBQ sauce, or sweet chili sauce for a tasty snack or appetizer.

Notes

Make sure the oil temperature stays consistent at 350°F to ensure crispy, non-greasy chicken.
Do not overcrowd the pot when frying to maintain the oil temperature and get even cooking.
Panko breadcrumbs create a lighter, crunchier coating than regular breadcrumbs.
Use a heavy-bottomed pot or Dutch oven for better oil temperature control.
Leftover popcorn chicken can be reheated in an oven or air fryer to restore crispiness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American