Popcorn chicken is small pieces of chicken that are crispy on the outside and juicy on the inside. It’s easy to make at home with simple ingredients, and it’s perfect for snacks, appetizers, or dinner. You can serve it with your favorite dipping sauces or enjoy it on its own.
Why We Love This Popcorn Chicken Recipe
Popcorn chicken has a special charm that goes beyond ordinary fried chicken. Its bite-sized pieces make it easy to enjoy without utensils, perfect for parties, lunchboxes, or casual dinners. The coating is extra crunchy thanks to the combination of flour and panko breadcrumbs, while the marination with sour cream and milk keeps the chicken tender and juicy. You can customize the seasoning to your preference, adding a hint of garlic, onion, paprika, or cayenne for a mild kick. Plus, this recipe allows you to pair the chicken with your favorite sauces, whether sweet, tangy, or creamy. Overall, it’s a fun, versatile dish that both adults and kids will adore.
Ingredients
For the chicken and marinade:
- ¾ cup sour cream
- ¼ cup milk
- 1 teaspoon salt
- 1 ¼ lb boneless, skinless chicken breast (about 3 small breasts)
- 1.5 quarts vegetable oil (or 6 cups)
For the breading:
- 1 cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1 ½ teaspoons seasoned salt
- 1 teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon paprika
- 1 pinch cayenne pepper
How to Make Popcorn Chicken
Start by preparing your workspace. Set cooling racks over a baking sheet so that the chicken can drain excess oil after frying. This step is key to keeping the pieces crispy on all sides. Next, gently tap the chicken with the textured side of a meat mallet. You don’t want to flatten it, but creating some texture helps the breading stick better. Pat the chicken dry and cut it into evenly sized bite-sized pieces for consistent cooking.
In a large bowl, mix the sour cream, milk, and salt. Add the chicken pieces and toss them to coat. Let the chicken marinate for at least 30 minutes at room temperature. You can also refrigerate it for up to 12 hours, which will deepen the flavor and ensure tender meat. Meanwhile, prepare the breading by combining flour, panko breadcrumbs, seasoned salt, black pepper, garlic powder, onion powder, paprika, and cayenne in a wide container.
To bread the chicken, remove excess marinade from each piece to prevent soggy coating. Coat the chicken thoroughly in the breading, making sure no part of the meat is exposed. If necessary, shake or toss the chicken again in the breading for an even coating. Repeat this process until all pieces are ready.
Heat your oil in a large pot or Dutch oven to 350-375°F. Ensure the oil is hot enough by dropping a test piece of breading; it should immediately rise and sizzle. Fry the chicken in batches, about 4-5 minutes per batch, until golden brown. Maintain the oil temperature throughout to prevent uneven cooking. Once fried, remove the chicken with a spider strainer or slotted spoon and place it on the cooling racks. Repeat until all pieces are cooked. Serve immediately with your favorite dipping sauce for maximum enjoyment.
How to Serve Popcorn Chicken
Serving popcorn chicken is versatile and fun. You can enjoy it as a main course, paired with mashed potatoes, fries, or a fresh salad. For a snack or appetizer, serve it with small bowls of dipping sauces like honey mustard, ranch, sweet and sour, or a mix of barbecue and ranch. You can even create a popcorn chicken platter with vegetables, sauces, and bread for a party-style presentation. The bite-sized nature of the chicken makes it ideal for sharing, and the golden color and crisp texture make it visually appealing. Adding a sprinkle of fresh herbs like parsley or chives can elevate the look and add a subtle flavor boost.
Expert Tips for Popcorn Chicken
- Temperature Matters: Make sure your oil is hot enough before frying. Too low, and the chicken will absorb oil and become greasy; too high, and the coating will burn before the chicken is cooked.
- Consistent Size: Cut the chicken into evenly sized pieces to ensure they cook at the same rate.
- Dry Coating: Shake off excess marinade to prevent soggy breading. A light coating is ideal.
- Batch Frying: Avoid overcrowding the pot. Frying in batches keeps the oil temperature stable and produces evenly golden pieces.
- Alternative Breading: Use crushed cornflakes instead of panko for a different type of crunch.
- Flavor Variations: Adjust the spices in the breading to suit your taste. A little extra cayenne gives it a nice kick, while paprika adds smokiness.
- Dipping Sauces: Homemade sauces can make a big difference. Try mixing equal parts barbecue sauce and ranch for a quick and tasty option.
How to Store Popcorn Chicken
Popcorn chicken is best enjoyed fresh and hot, straight out of the fryer. However, you can store leftovers safely. Allow the chicken to cool completely before placing it in an airtight container in the refrigerator. It will keep well for up to three days. To reheat, bake the chicken in a 325°F oven for about 10 minutes. This method keeps the coating crispy while warming the inside without drying it out. Avoid microwaving, as it can make the breading soft and less enjoyable.
Variations of Popcorn Chicken
You can easily customize this recipe to suit your preferences. Try swapping the sour cream and milk mixture with buttermilk for a slightly tangy flavor. For extra crunch, mix crushed cornflakes with panko breadcrumbs. Change the seasoning in the breading to create different flavor profiles: add smoked paprika for a smoky taste, or a touch of cumin for a warm, earthy flavor. You can also experiment with dipping sauces, creating spicy, sweet, or creamy options to complement the chicken. For a healthier twist, bake the coated chicken in the oven instead of deep-frying. This variation produces a lighter, less greasy option while still maintaining some crispiness.
Frequently Asked Questions About Popcorn Chicken
How do I keep my popcorn chicken crispy?
Make sure the oil is hot before frying and avoid overcrowding the pot. Drain excess oil on cooling racks after frying.
Can I make popcorn chicken ahead of time?
Yes, you can marinate the chicken up to 12 hours in advance. Fry just before serving for best texture.
What dipping sauces go well with popcorn chicken?
Honey mustard, ranch, sweet and sour, barbecue, and even a mix of barbecue and ranch all work well.
How do I prevent soggy breading?
Shake off excess marinade before coating and maintain consistent oil temperature while frying.
What oil is best for frying popcorn chicken?
Vegetable, canola, or peanut oil works well due to their high smoke points and neutral flavor.
How can I make it spicier?
Add more cayenne pepper or include chili powder in the breading mixture.
Can I use gluten-free breadcrumbs?
Yes, gluten-free panko or crushed gluten-free cereal works as a substitute.
Popcorn Chicken
Equipment
- Large Pot or Dutch Oven
- Cooling Racks
- Mixing Bowl
Ingredients
- 3/4 cup sour cream
- 1/4 cup milk
- 1 tsp. salt
- 1.25 lbs. boneless, skinless chicken breast about 3 small breasts
- 1.5 quarts vegetable oil or 6 cups
- 1 cup all-purpose flour
- 3/4 cup panko breadcrumbs
- 1.5 tsp. seasoned salt
- 1 tsp. black pepper
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1/2 tsp. paprika
- 1 pinch cayenne pepper
Instructions
- Prepare cooling racks over a baking sheet for draining oil after frying.
- Tap chicken with a meat mallet for texture, then cut into bite-sized pieces.
- In a bowl, mix sour cream, milk, and salt. Add chicken pieces and marinate for at least 30 minutes.
- Combine flour, panko, seasoned salt, black pepper, garlic powder, onion powder, paprika, and cayenne in a wide container.
- Remove excess marinade from chicken, then coat thoroughly in the breading mixture.
- Heat oil in a pot or Dutch oven to 350-375°F. Fry chicken in batches for 4-5 minutes until golden brown.
- Remove fried chicken with a slotted spoon and place on cooling racks. Serve immediately with dipping sauces.
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