Crispy Popcorn Chicken with Dipping Sauce Recipe

Introduction

Popcorn chicken is a fun and crispy bite-sized snack that’s perfect for gatherings or a casual meal. These tender chicken pieces are marinated, breaded, and fried to golden perfection for an irresistible crunch.

Ingredients

• ¾ cup sour cream
• ¼ cup milk
• 1 teaspoon salt
• 1 ¼ lb. boneless skinless chicken breast (about 3 small chicken breasts)
• 1.5 quarts vegetable oil (or 6 cups)
• 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

1. Step 1: Set cooling racks over a baking sheet to drain excess oil from the fried chicken, ensuring it stays crispy all around.
2. Step 2: Lightly tap the chicken breasts with the textured side of a meat mallet to create surface texture that helps the breading stick.
3. Step 3: Pat the chicken dry and cut into even, bite-sized pieces.
4. Step 4: In a large bowl, mix sour cream, milk, and salt. Add the chicken pieces and toss to coat. Marinate for 30 minutes at room temperature or up to 12 hours in the fridge. If refrigerated, bring to room temperature before frying.
5. Step 5: Combine flour, panko breadcrumbs, seasoned salt, black pepper, garlic powder, onion powder, paprika, and cayenne in a wide container for breading.
6. Step 6: Remove chicken pieces from the marinade, letting excess drip off to avoid soggy breading.
7. Step 7: Coat each piece thoroughly in the breading mixture, pressing lightly to cover all surfaces. Use dry hands or a spoon, or shake in batches if using a container with a lid.
8. Step 8: Heat vegetable oil in a deep pot or Dutch oven to 350-375°F. Test the oil temperature by dropping a small piece of breading in; it should sizzle and rise immediately.
9. Step 9: Fry the chicken in batches for 4-5 minutes until golden brown. Keep the oil temperature consistent. Use a slotted spoon or spider strainer to remove the chicken and place on the cooling racks to drain.
10. Step 10: Serve hot with your favorite dipping sauces.

Tips & Variations

• For extra flavor, add a pinch of cayenne or smoked paprika to the marinade.
• Try swapping the panko breadcrumbs with crushed cornflakes for a different crunch.
• Marinating overnight enhances tenderness and flavor; just remember to bring the chicken to room temperature before frying.
• Serve with classic dipping sauces like honey mustard, ranch, or barbecue sauce for variety.

Storage

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To reheat and retain crispiness, warm in a preheated oven at 350°F for about 10 minutes rather than microwaving, which can make the breading soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the popcorn chicken instead of frying?

Yes, baking is a healthier alternative. Arrange breaded chicken pieces on a baking sheet lined with parchment paper and spray lightly with oil. Bake at 400°F for 15-20 minutes, flipping once, until golden and cooked through.

What dipping sauces go well with popcorn chicken?

Classic choices include honey mustard, ranch dressing, barbecue sauce, or spicy sriracha mayo. Feel free to get creative with your favorites to complement the crispy chicken.

Crispy Popcorn Chicken with Dipping Sauce Recipe

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★★★★★

4.7 from 53 reviews

This crispy and flavorful Popcorn Chicken recipe features bite-sized pieces of tender chicken breast marinated in a sour cream and milk mixture, then coated in a seasoned panko breadcrumb and flour mixture before being perfectly deep-fried to a golden brown. The result is a crunchy, juicy treat perfect for snacking or as a delicious appetizer.

• Author: Elena
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Marinade

• ¾ cup sour cream
• ¼ cup milk
• 1 teaspoon salt

Chicken

• 1 ¼ lb. boneless skinless chicken breast (about 3 small chicken breasts)

Frying

• 1.5 quarts vegetable oil (or 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

1. Prep Work: Set cooling racks over a baking sheet to drain excess oil after frying, ensuring the chicken stays crispy. Use the textured side of a meat mallet to gently tap the chicken breasts to create texture for better breading adhesion. Pat chicken dry and cut into bite-size, evenly sized pieces.
2. Marinate Chicken: In a large bowl, combine sour cream, milk, and salt. Add chicken pieces and toss to coat well. Marinate at room temperature for 30 minutes, or up to 12 hours refrigerated (bring to room temp before frying).
3. Prepare Breading: Mix flour, panko breadcrumbs, seasoned salt, black pepper, garlic powder, onion powder, paprika, and cayenne in a wide container suitable for coating chicken pieces.
4. Bread the Chicken: Remove chicken from marinade, shaking off excess to avoid soggy breading. Place chicken in breading container and toss thoroughly to coat all sides evenly; repeat if any pieces look moist.
5. Heat Oil: Preheat vegetable oil in a Dutch oven or deep pot to 350-375°F. Test temperature by dropping a bit of breading in oil—should sizzle and rise immediately.
6. Fry Chicken: Fry chicken pieces in batches for 4-5 minutes each until golden brown. Maintain oil temperature throughout. Use a spider strainer or slotted spoon to transfer fried chicken to the cooling racks, allowing excess oil to drip off.
7. Serve: Offer the popcorn chicken hot with your choice of dipping sauces.

Notes

• Marinate chicken up to 12 hours in the refrigerator for enhanced flavor and tenderness; bring to room temperature before frying.
• Use cooling racks to keep chicken crispy by preventing sogginess from oil pooling.
• Test oil temperature carefully to ensure proper frying and breading adherence.
• Serve with dipping sauces such as honey mustard, ranch, barbecue sauce, or spicy mayo.

Keywords: Popcorn Chicken, Fried Chicken Bites, Crispy Chicken, Appetizer, Comfort Food, Snack