Description
This recipe for popcorn chicken features tender, bite-sized pieces of chicken breast marinated in a flavorful sour cream and milk mixture, then coated in a seasoned panko and flour breading for a deliciously crispy, restaurant-style finish. Fried until golden brown, these crispy nuggets make a perfect appetizer or family dinner served with your favorite dipping sauces.
Ingredients
Marinade
- ¾ cup sour cream
- ¼ cup milk
- 1 teaspoon salt
- 1 ¼ lb. boneless skinless chicken breast (about 3 small breasts)
Frying Oil
- 1.5 quarts vegetable oil (6 cups)
Breading
- 1 cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1 ½ teaspoons seasoned salt
- 1 teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon paprika
- 1 pinch cayenne pepper
Instructions
- Prep Work: Set cooling racks over a baking sheet to drain excess oil after frying, ensuring crispiness. Use the textured side of a meat mallet to gently tap the outside of the chicken breasts to create texture for better breading adhesion. Pat chicken dry and cut into bite-size, evenly sized pieces.
- Marinate: In a large bowl, combine sour cream, milk, and salt. Add chicken pieces and toss to coat thoroughly. Marinate for 30 minutes at room temperature, or up to 12 hours in the fridge (bring to room temperature for 30 minutes before frying).
- Prepare Breading: In a wide container, combine flour, panko breadcrumbs, seasoned salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well.
- Bread the Chicken: Remove excess marinade from chicken pieces by sliding fingers along them to avoid sogginess. Transfer to breading mixture and coat thoroughly, ensuring all surfaces are covered. Shake or toss in batches if necessary, re-coating any pieces that get moist.
- Heat Oil: Heat vegetable oil in a Dutch oven or deep pot to 350-375°F. Test temperature by dropping a small piece of breading into the oil; it should immediately rise and fry.
- Fry Chicken: Fry chicken pieces in batches for 4-5 minutes or until golden brown. Keep oil temperature consistent. Remove chicken with a spider strainer or large slotted spoon and place on the prepared cooling racks to drain and stay crispy. Repeat until all chicken is fried.
- Serve: Serve hot with your favorite dipping sauces such as ranch, honey mustard, or spicy mayo for a delightful appetizer or dinner.
Notes
- Marinate chicken up to 12 hours in the fridge, but always bring to room temperature for 30 minutes before frying to ensure even cooking.
- Use a meat mallet gently to add texture without flattening chicken pieces to help breading stick better.
- Maintain the oil temperature for the crispiest results; too low temperature will cause greasy chicken.
- Use cooling racks instead of paper towels to keep chicken crispy while draining excess oil.
- Try different dipping sauces to customize the flavor experience.
