Popcorn Chicken
Bite-sized pieces of chicken breast get seasoned with garlic powder and paprika, then double-coated in egg and flour before hitting the hot oil.
Servings: 4 people
Calories: 1732kcal
Cost: $
Equipment
- 1 Heavy pot or deep fryer Deep enough to hold 3 to 4 cups of oil with room for the chicken.
- 1 Deep-fry thermometer Keeps the oil steady at 300F through every batch.
- 1 Mixing bowls Three of them: seasoned chicken, beaten eggs, and flour.
- 1 Slotted spoon or spider strainer Lifts the pieces out cleanly and lets the oil drip back into the pot.
Ingredients
- 1 lb boneless chicken breast cut into cubes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika optional
- 2 pieces eggs beaten
- 1 cup all-purpose flour
- 3 to 4 cups cooking oil for deep-frying
Instructions
- Place the chicken in a bowl. Add the garlic powder, ground black pepper, salt, and paprika, then mix well. Let the chicken absorb the seasonings for 10 minutes.1 lb boneless chicken breast, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1 teaspoon salt, 1 teaspoon paprika
- Meanwhile, crack the eggs into a bowl and beat them until well blended.2 pieces eggs
- Place the flour in a separate bowl. Arrange it beside the beaten eggs and the seasoned chicken.1 cup all-purpose flour
- Heat the cooking oil in a pot to 300F.3 to 4 cups cooking oil
- Dip each piece of chicken into the beaten eggs, then dredge it in the flour. Make sure that the chicken is completely coated. Place it on a clean plate or in a bowl.1 lb boneless chicken breast, 2 pieces eggs, 1 cup all-purpose flour
- Double-coat the chicken by dipping each piece into the beaten eggs again, then dredging it in the flour a second time.2 pieces eggs, 1 cup all-purpose flour
- Deep-fry the coated chicken for 3 to 5 minutes, or until light to medium golden brown. Remove the pieces from the pot and let the excess oil drip off.3 to 4 cups cooking oil
- Arrange the popcorn chicken on a serving plate. Serve with your favorite dipping sauce. I suggest serving this with ranch dressing. Share and enjoy!
Video
Notes
Batch size – Fry in two or three batches so the oil stays close to 300F. A crowded pot drops the temperature and the coating turns pale instead of golden.
Oil choice – Canola, vegetable, or peanut oil all work here. Peanut oil gives the cleanest flavor and handles the heat well across batches.
Make ahead – Season and cube the chicken up to a day in advance and keep it covered in the refrigerator. Coat it right before frying so the flour stays dry.
Freezing – Freeze the fried pieces in a single layer, then transfer them to a freezer bag for up to 2 months. Reheat straight from frozen in a 400F oven or air fryer for 8 to 10 minutes.
Scaling – Doubling the chicken also means doubling the egg and flour. Keep the oil at 3 to 4 cups and simply fry more batches.
Nutrition
Calories: 1732kcal | Carbohydrates: 24g | Protein: 28g | Fat: 171g | Saturated Fat: 13g | Polyunsaturated Fat: 48g | Monounsaturated Fat: 107g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 715mg | Potassium: 471mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg