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Popcorn Chicken
These crispy little bites of chicken are totally addictive and way better than takeout. I love making a big batch because they disappear so fast especially when the kids spot them. Theyre perfect for dunking in your favorite sauce or tossing on top of a salad. Plus they pair beautifully with creamy mac and cheese fresh pasta salad or a bright fruit salad for a complete meal that makes everyone happy.
Why This Recipe Works
The secret to these irresistible chicken bites is their super crispy coating and juicy center. Making them at home lets you control the seasoning and get that perfect crunch. I love how versatile they are serve them as a fun appetizer toss them in a wrap or add them to your salad for protein. Sometimes I use regular breadcrumbs other times panko for extra crunch each version turns out delicious.
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Everything You Need
- For the Chicken:
- 2 pounds boneless skinless chicken breasts cut into ¾-inch pieces
- 2 cups buttermilk for marinade
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1½ teaspoons kosher salt
- For the Coating:
- 3 cups all-purpose flour divided
- 2 cups panko breadcrumbs
- 1 tablespoon garlic salt
- 1 tablespoon paprika
- 2 teaspoons black pepper
- 1 teaspoon cayenne optional for heat
- For Frying:
- 4-6 cups vegetable oil or canola oil
- Optional Seasonings:
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- Equipment Needed:
- Large heavy-bottom pot or deep fryer
- 3 shallow bowls for breading station
- Candy/oil thermometer
- Spider strainer or slotted spoon
- Paper towel-lined baking sheet
- Sharp knife for cutting chicken
- Temperature Guidelines:
- Oil temperature: 350-375°F
- Oven temp (if baking): 400°F
- Air fryer temp: 400°F
- Timing:
- Marinating: 1-12 hours
- Prep time: 20 minutes
- Cook time: 3-4 minutes per batch
- Total time: about 45 minutes
Lets Get Cooking
- Prep The Chicken Right:
- Pop your chicken breasts in the freezer for 15 minutes makes them easier to cut into even ¾-inch pieces. Mix 2 cups buttermilk with your seasonings (garlic powder onion powder paprika salt and pepper) in a large bowl. Drop in those chicken pieces give everything a good stir cover and let it hang out in the fridge anywhere from 1 hour up to overnight.
- Set Up Your Breading Station:
- Grab 3 shallow bowls. Bowl 1: Mix 2 cups flour with garlic salt and half your spices. Bowl 2: Pour in 1 cup buttermilk. Bowl 3: Combine remaining 1 cup flour panko and the rest of your seasonings. Line a baking sheet with paper towels set your spider strainer nearby youll need these soon.
- Get Your Oil Ready:
- Pour 4-6 cups oil into your heavy pot about 2 inches deep. Heat it to 350-375°F use that thermometer its important. If you drop a pinch of flour in it should sizzle right away.
- The Coating Process:
- Working with about 8-10 pieces at a time: First dredge in seasoned flour shake off excess. Next dip in buttermilk let extra drip off. Finally coat in panko mixture press gently so it sticks. Want extra crunch? Double dip by going back in buttermilk then panko again.
- Time To Fry:
- Carefully lower coated pieces into hot oil dont crowd them. Fry 3-4 minutes flipping halfway until theyre deep golden brown and cooked through (internal temp 165°F). Scoop them out with your spider strainer let drain on paper towels. Season with a pinch of salt while hot.
- Keep Them Warm:
- Place finished batches on a wire rack in a 200°F oven while you finish frying. This keeps them crispy and hot until serving time.
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Other Ways To Cook
- In The Oven:
- Heat oven to 400°F. Spray a baking rack set over a sheet pan with cooking spray. Arrange breaded chicken pieces with space between them. Spray tops lightly with oil. Bake 8-10 minutes flip spray again then another 8-10 minutes. Want extra crunch? Pop under the broiler for 1-2 minutes watch carefully.
- Air Fryer Method:
- Preheat air fryer to 400°F. Spray basket lightly with oil. Arrange chicken in single layer dont stack. Spray tops with oil. Cook 8-10 minutes shaking basket halfway through. Work in batches keeping finished pieces warm in 200°F oven.
Storage and Serving Tips
These little guys are best fresh but here's how to handle extras. Store cooled pieces in an airtight container in the fridge good for 3-4 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness microwaving makes them soggy. For make-ahead prep bread the chicken but dont fry cover and refrigerate up to 24 hours. To freeze place cooled pieces on a baking sheet freeze solid then transfer to freezer bags keeps 4 months. Reheat straight from frozen in a 375°F oven about 15 minutes.
For dipping try mixing up some special sauces: Combine mayo with sriracha for spicy sauce mix honey with dijon mustard for sweet heat or blend ranch with chipotle peppers for smoky kick. My kids love classic BBQ sauce while my husband goes for buffalo. Serve these up with some crispy fries coleslaw or a fresh green salad makes it feel like a real takeout feast made right at home.
Frequently Asked Questions
- → Can I make this ahead of time?
Yes, you can coat the raw chicken and store it covered in the fridge for a day before frying. You can also freeze cooked pieces for up to 4 months.
- → How do I know when the oil is ready for frying?
The oil should be around 350°F. If you don't have a thermometer, drop a small breadcrumb in - it should sizzle and float to the top but not burn quickly.
- → Can I bake these instead of frying?
Yes, though they won't be quite as crispy. Bake at 400°F for about 15-20 minutes, flipping halfway through, until golden and cooked through.
- → Why use buttermilk?
Buttermilk tenderizes the chicken and helps the coating stick better. If you don't have buttermilk, mix regular milk with a splash of lemon juice.
- → What sauces work well for dipping?
Try ranch, honey mustard, BBQ sauce, or sweet chili sauce. Any sauce you'd use with chicken nuggets works great here.