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Popcorn Chicken

Crispy, juicy popcorn chicken coated in crunchy breadcrumbs, perfect for family dinners or casual gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 cup sour cream Adds richness and moisture.
  • 1/2 cup milk Helps create a creamy marinade.
  • 1 teaspoon salt Enhances flavor.
Main Ingredients
  • 1 pound boneless skinless chicken breast Main protein for the dish.
  • 1 cup all-purpose flour Forms a basic coating.
  • 1 cup panko breadcrumbs Creates a crispy texture.
  • 1 teaspoon seasoned salt Adds savory depth.
  • 1/2 teaspoon black pepper Offers mild heat.
  • 1 teaspoon garlic powder Introduces fragrant touch.
  • 1 teaspoon onion powder Adds sweetness.
  • 1 teaspoon paprika Provides a smoky note.
  • 1/4 teaspoon cayenne Adds a hint of heat.
  • 2 cups vegetable oil For frying the chicken.

Method
 

Preparation
  1. Set cooling racks over a baking sheet to catch excess oil.
  2. Use a meat mallet to tenderize the chicken without flattening.
  3. Cut chicken into bite-size pieces and pat dry.
  4. In a bowl, combine sour cream, milk, and salt; coat the chicken and marinate for 30 minutes.
Breading and Cooking
  1. Combine flour, panko breadcrumbs, seasoned salt, black pepper, garlic powder, onion powder, paprika, and cayenne in a container.
  2. Remove excess marinade from chicken and coat with breading thoroughly.
  3. Heat oil to 350-375 degrees F in a Dutch oven.
  4. Fry chicken in batches for 4-5 minutes until golden brown.
  5. Use a slotted spoon to transfer fried chicken to cooling racks.
  6. Serve with your favorite dipping sauce.
  7. Alternatively, bake at 400 degrees for 10 minutes, then flip; or air fry at 390 degrees for up to 10 minutes.

Notes

Pro tips include adding hot sauce to the marinade, frying in smaller batches for better crispiness, and letting the breaded chicken rest before frying.