Popcorn chicken is a fun, snackable way to eat crunchy chicken. It is made of bite-sized pieces of chicken that are deep-fried and served as a snack or appetizer. The chicken is usually marinated in buttermilk and double-coated in seasoned flour before being fried. The oil should be heated to around 350–450 °F before frying the chicken in batches for 3–8 minutes. The chicken is cooked when it is golden brown and crispy.
Characteristics | Values |
---|---|
Chicken | Boneless, skinless chicken breast |
Chicken preparation | Cut into bite-sized pieces |
Marinade | Buttermilk, lemon juice, hot sauce |
Flour | All-purpose flour |
Spices | Garlic powder, onion powder, paprika, cayenne pepper, black pepper, oregano, dried basil, dried thyme, dried oregano, dried sage |
Breading | Cornflakes, cornmeal, panko, potato chips, crushed Ritz crackers |
Egg | Beaten |
Oil | Vegetable oil |
Cooking method | Deep fryer, air fryer, oven |
Cooking time | 3-8 minutes |
Serving suggestions | BBQ sauce, ranch, honey mustard, sweet and sour sauce, mashed potatoes, green beans, rice, roasted veggies |
What You'll Learn
How to cut chicken into bite-sized pieces
To make popcorn chicken, you'll need to cut your chicken into bite-sized pieces. Here's a step-by-step guide on how to do this safely and efficiently:
Prepare Your Workstation:
Before you begin, it's important to have a clean and sanitised workstation. Use a sturdy, thick wooden cutting board and a sharp chef's knife. A good, sharp knife will make cutting the chicken easier and faster. Wipe the chicken breast with a paper towel to dry the surface, making it less slippery. Discard the paper towel in the trash immediately after use to prevent contaminating other surfaces.
Cutting the Chicken:
Place the chicken on the cutting board. Using your hand, hold the thickest end of the breast. With your sharp chef's knife, start cutting at the thickest end and slice the breast horizontally into two pieces, creating chicken cutlets. Go slow and move your hand as necessary for safety.
Now, cut the chicken cutlets into strips. The size of the strips will depend on your recipe. For example, you would cut larger strips for chicken fingers and narrower strips for fajitas.
Finally, cut the strips into cubes. Place the strips horizontally on your cutting board and use your sharp knife to cut them into the desired size of cubes. You can also turn the strips cut-side down on the cutting board and cut them in half lengthwise to make them thinner.
Food Safety Tips:
- Do not wash raw chicken as this may spread germs to other surfaces or food. Cooking the chicken properly will kill any bacteria.
- Always wash your hands before and after handling raw chicken. If you have any cuts on your fingers or hands, it is recommended to wear disposable gloves.
- Wash your hands, knife, and cutting board immediately after cutting raw chicken to maintain a clean workstation.
- Do not use the cutting board for other foods until it has been thoroughly cleaned and sanitised.
- Any unused chicken scraps can be saved and frozen for making homemade chicken stock.
Additional Tips:
- For easier cutting, you can place the chicken in the freezer for about 30 minutes beforehand to make it firmer.
- If you're cutting multiple chicken breasts, consider using a pair of kitchen shears or scissors to speed up the process.
- For optimal flavour, marinate the chicken pieces in a resealable bag with honey and spices for 20-30 minutes before coating and frying.
Now that you've cut your chicken into bite-sized pieces, you're ready to proceed with coating and frying your popcorn chicken!
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How to prepare the chicken for frying
Preparing the chicken for frying is a simple process, but there are a few key steps to follow to ensure your popcorn chicken is juicy and tender on the inside, with a crispy exterior. Firstly, you will need to cut the chicken into bite-sized pieces. It is recommended to use boneless, skinless chicken breasts, but you can also use chicken thighs or tenderloins. Using partially frozen chicken breasts will make it easier to cut uniform pieces, which is important for even cooking.
Next, you will need to set up a dredging station with three bowls. In the first bowl, mix together flour and garlic powder, salt, and black pepper. You can also add other spices like onion powder, paprika, and cayenne pepper to the flour mixture for extra flavour. In the second bowl, beat eggs with lemon juice or water. In the third bowl, add the breading. You can use plain or seasoned breadcrumbs, panko crumbs, crushed cornflakes, or crushed Ritz crackers.
Now you are ready to coat the chicken. First, dredge the chicken pieces in the flour mixture, shaking off any excess. Then, dip the chicken into the egg mixture, allowing any excess to drip back into the bowl. Finally, press the chicken into the breading, making sure all sides are coated evenly. For an extra crispy coating, you can double-coat the chicken by repeating the process. Place the coated chicken on a baking sheet and let it rest while you heat the oil.
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How to heat the oil
Heating the oil is a crucial step in making popcorn chicken in a deep fryer. Here is a detailed guide on how to do it:
Firstly, you will need to pour enough vegetable oil into your deep fryer or a large pot so that it reaches a depth of about 1 to 2 inches. This will ensure that your chicken pieces can be fully submerged during frying. Turn on the heat to medium or medium-high. The ideal temperature for the oil is 350°F (177°C), so use a thermometer to monitor the heat.
While the oil is heating up, it is a good idea to prepare your chicken pieces by coating them with the flour and egg mixture, as per your chosen recipe. This will ensure that you can start frying as soon as the oil is ready, and it will also help you avoid overworking the oil, which can lead to degradation and an unpleasant taste.
Once the oil reaches the desired temperature, it is time to carefully lower the chicken pieces into the hot oil. Work in batches to avoid overcrowding the fryer, which can result in uneven cooking and a drop in oil temperature. Use a spider strainer, tongs, or a slotted spoon to gently lower the chicken into the oil, being cautious to avoid any splashes or burns.
Fry the chicken pieces for about 3 to 4 minutes or up to 8 minutes, depending on the size of your pieces and the specific recipe you are following. Keep a close eye on the chicken, as it can go from crispy to burnt very quickly. You are aiming for a golden brown colour. Once the chicken is cooked, remove it from the oil and place it on a paper towel-lined plate to absorb any excess grease.
Repeat this process with the remaining chicken batches until you have fried all your pieces to crispy perfection. Remember to allow the oil to return to the correct temperature between batches.
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How to fry the chicken
Frying the chicken is a relatively simple process, but there are a few key steps to follow to ensure the best results. Here is a detailed guide on how to fry the chicken for popcorn chicken:
- Prepare the chicken by cutting it into bite-sized pieces. You can use boneless, skinless chicken breasts or thighs. If you want more evenly sized pieces, try using partially frozen chicken and a sharp knife for cutting.
- Set up your dredging station by placing the flour, garlic powder, salt, and black pepper in one bowl. In a separate bowl, beat the eggs and lemon juice together. You can also add spices to the flour mixture for extra flavour.
- Heat the oil in a deep fryer or a large pot over medium to medium-high heat. The ideal temperature for the oil is around 350°F (180°C). You can test if the oil is hot enough by dropping a small amount of flour into it; if it sizzles, the oil is ready.
- Dredge the chicken pieces in the flour mixture, shaking off any excess. Then, dip them into the beaten egg mixture, allowing any excess to drip back into the bowl. Finally, press the chicken into the flour mixture again for a second coating.
- Carefully lower the coated chicken pieces into the hot oil in batches. Avoid overcrowding the fryer or pot, as this will affect the cooking time and crispiness. Fry the chicken until it is golden brown, which should take around 3 to 8 minutes, depending on the size of your chicken pieces.
- Remove the fried chicken from the oil using tongs or a slotted spoon, and place it on a paper towel-lined plate to absorb any excess oil.
- Repeat the process with the remaining chicken pieces until all are fried to a golden brown crisp.
By following these steps, you will have delicious, crispy popcorn chicken that is perfect as an appetizer, snack, or main course. Enjoy it with your favourite dipping sauces!
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How to serve the popcorn chicken
Popcorn chicken is a fun and versatile dish that can be served in a variety of ways. Here are some ideas on how to serve it:
As a Snack or Appetizer
Popcorn chicken makes a great snack or appetizer, especially when served with a dipping sauce. Some popular dipping sauces include barbecue sauce, ranch, honey mustard, sweet and sour sauce, or a homemade Chick-fil-A sauce. You can also get creative and make your own dipping sauce by combining Greek yogurt with herbs and a squeeze of lemon.
As a Main Course
If you want to make it a heartier meal, serve popcorn chicken with sides such as rice, roasted vegetables, mashed potatoes, or peas. You can also toss it into a salad, like a honey mustard chicken salad, to make it a more substantial dish.
As Part of a Larger Spread
Popcorn chicken can be a great addition to a larger spread or potluck. It pairs well with other comfort foods like potato wedges, mac and cheese, or French fries. For a bit of international flair, try serving it with Korean corn dogs or a blooming onion.
As a Freezer Meal
Popcorn chicken is also great for making ahead of time and freezing. Simply allow the cooked chicken to cool to room temperature, then place it on a baking sheet and put it in the freezer. Once the chicken is frozen solid, transfer it to a freezer bag and store it in the freezer for up to 3 months. When you're ready to eat, bake the frozen popcorn chicken at 425 degrees Fahrenheit for about 15 minutes or until heated through.
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Frequently asked questions
You will need boneless, skinless chicken breasts, flour, eggs, lemon juice, garlic powder, salt, black pepper, and oil for frying. You can also add extra spices and herbs for flavour, such as paprika, onion powder, cayenne pepper, oregano, and thyme.
Cut the chicken into bite-sized pieces. You can marinate the chicken in buttermilk for a juicier result. Then, coat the chicken in a flour mixture, dip it in beaten eggs, and coat it in flour again.
Test the oil by dropping a small amount of flour into it. If the flour sizzles, the oil is ready. Alternatively, use an instant-read thermometer to check if the oil has reached the desired temperature.
Fry the chicken in batches for 3-8 minutes, or until golden brown. Adjust the heat if the chicken is browning too quickly or not enough.
You can serve popcorn chicken with mashed potatoes, rice, roasted vegetables, or a salad. For sauces, try barbecue sauce, ranch, honey mustard, sweet and sour sauce, or marinara.