Popcorn Chicken Recipe: How To Make It Fast And Tasty!

Craving crispy, juicy popcorn chicken without the hassle of waiting for hours? This comprehensive guide will show you how to make quickly popcorn chicken in under 30 minutes, ensuring a delicious and satisfying meal in no time.

Ingredients You’ll Need:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup buttermilk
• 1 large egg
• 1 cup vegetable oil

Step-by-Step Instructions:

1. Prepare the Chicken:

Cut the chicken breasts into bite-sized pieces and place them in a large bowl.

2. Create the Dry Mix:

In a separate bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and onion powder.

3. Coat the Chicken:

Add the buttermilk to the chicken and stir to coat. Then, add the dry mix and toss to coat evenly.

4. Dip in Egg:

In a shallow bowl, beat the egg. Dip each piece of coated chicken into the egg and allow excess to drip off.

5. Double Coat:

Return the egg-dipped chicken to the dry mix and toss to coat again. This double coating creates a crispy exterior.

6. Heat the Oil:

Heat the vegetable oil in a large skillet or deep fryer to 375°F (190°C).

7. Fry the Chicken:

Carefully drop the coated chicken pieces into the hot oil. Fry for 5-7 minutes, or until golden brown and cooked through.

8. Drain and Season:

Remove the popcorn chicken from the oil and drain on paper towels. Season with additional salt and pepper, if desired.

Tips for Extra Crispy Popcorn Chicken:

• Use cold buttermilk for a crispier coating.
• Double-coat the chicken for a thicker, crunchier crust.
• Don’t overcrowd the skillet when frying. This will prevent the chicken from cooking evenly.
• Fry the chicken in small batches to maintain the oil temperature.

Serving Suggestions:

Popcorn chicken is a versatile dish that can be enjoyed on its own or paired with various sides. Here are some suggestions:

• Serve with dipping sauces such as ranch, honey mustard, or barbecue sauce.
• Pair with a side of mashed potatoes or French fries for a complete meal.
• Use as a topping for salads or wraps.

Storing and Reheating:

• Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days.
• To reheat, bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until warmed through.

Takeaways:

Making quickly popcorn chicken has never been easier! With this guide, you can now whip up this delicious treat in under 30 minutes. Enjoy the crispy, juicy goodness of popcorn chicken whenever the craving strikes.

Frequently Discussed Topics

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs, but they may take slightly longer to cook.

2. What if I don’t have buttermilk?

You can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.

3. How do I know when the popcorn chicken is cooked through?

Cut into a piece of chicken to check if the juices run clear. If they do, the chicken is cooked through.

4. Can I bake the popcorn chicken instead of frying it?

Yes, you can bake the popcorn chicken at 400°F (200°C) for 15-20 minutes, or until golden brown and cooked through.

5. How do I make a spicy popcorn chicken?

Add 1 teaspoon of cayenne pepper or chili powder to the dry mix for a spicy kick.