Homemade Popcorn Chicken
Light, crispy, and perfectly seasoned, Homemade Popcorn Chicken is an easy from-scratch recipe that tastes just like your fast-food favorite!
Servings: 4
Ingredients
- 2 large eggs, lightly whisked
- 2 cups panko, or pork rind crumbs
- 1 cup all-purpose flour
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Canola or avocado oil for frying
Instructions
- In a shallow bowl, whisk the eggs with a pinch of salt. Place the panko in a shallow bowl, and add a pinch of salt. Stir to combine.
- In a medium bowl or container with a lid, combine the flour, onion powder, garlic powder, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Add the chicken pieces to the flour mixture and toss to coat lightly in the seasoning.
- Working one at a time, dunk each piece of chicken first in the egg, then in the panko, turning to coat on all sides. Place the pieces of breaded chicken on a baking sheet. Let the chicken sit for 10 minutes, or up to overnight, in the refrigerator.
- When you’re ready to cook, heat ¼ inch of oil in a high-sided skillet set over medium heat. Check that the oil is hot enough, by sprinkling some flour into the oil. It should sizzle, but not burn.
- When the oil is hot, carefully add the chicken pieces to the skillet, working in batches to avoid crowding the pan. Fry for 2 minutes per side, until golden and cooked through. The internal temperature of the chicken will reach 165°F when done.
- Transfer the cooked chicken to a paper-towel-lined plate, and repeat with the remaining chicken.
- Serve with your favorite dipping sauce.
Nutrition
Calories: 402kcal | Carbohydrates: 47g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 970mg | Potassium: 571mg | Fiber: 3g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 4mg
