Popcorn Chicken
Crispy bite-sized chicken pieces that are juicy on the inside, perfect for snacks, appetizers, or dinner.
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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for about 10 minutes.