Crispy Popcorn Chicken with Dipping Sauce Recipe
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.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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
