Air Fryer Popcorn Chicken Recipe By Tasty
AIR FRYER POPCORN CHICKEN RECIPE BY TASTY
One thing we'll say about this popcorn chicken is that you won't be able to stop popping it in your mouth! Dredged in spiced flour, buttermilk, and panko, then air fried to crispy perfection, it's savory, tangy, crunchy, and great for sharing (if you can bear to!).
Provided by Tasty
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, salt, pepper, paprika, and garlic powder. In a separate medium bowl, whisk together the eggs and buttermilk. Add the panko to a third medium bowl.
- Season the chicken cubes with salt and pepper. Dip 1 piece of chicken at a time in the flour mixture, making sure to fully coat each piece and shaking off any excess. Dip the chicken in the egg mixture. Then, coat the chicken in the panko. Repeat with remaining chicken.
- Preheat the air fryer to 400°F (200°C). Spray the basket with nonstick spray.
- Working in batches, arrange the chicken in the basket, making sure the pieces are not touching. Cook until light golden, 5 minutes, then flip the chicken over and continue cooking until cooked through and golden brown, 5 minutes more. Repeat with the remaining chicken.
- Serve the popcorn chicken with ketchup.
- Enjoy!
Nutrition Facts : Calories 274 calories, Carbohydrate 33 grams, Fat 3 grams, Fiber 1 gram, Protein 24 grams, Sugar 2 grams
JAPANESE POPCORN CHICKEN (KARAAGE) RECIPE BY TASTY
Crispy, delicious fried chicken is one of life's greatest pleasures, but every once in a while, you feel the desire to mix things up. That's where this recipe for Japanese popcorn chicken steps into the picture. It's everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They're the perfect way to spice up game day...or any day.
Provided by Alvin Zhou
Categories Appetizers
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
- Heat oil in a pot over high heat until about 340°F (170°C).
- Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
- Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
- Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
- Serve with lemon and parsley.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams
AIR FRYER POPCORN CHICKEN
These crispy chicken bites are made healthier by using an air fryer instead of a deep fryer. Serve these with your favorite dipping sauces.
Provided by France C
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken pieces into a medium bowl.
- Combine salt, paprika, black pepper, mustard, garlic powder, onion powder, thyme, basil, oregano, and sage in a small bowl. Reserve 1 teaspoon of seasoning mix and sprinkle remaining seasoning on chicken. Toss to coat evenly.
- Combine cornstarch and reserved 1 teaspoon seasoning in a resealable plastic bag; shake to combine. Place chicken pieces into bag, seal bag, and shake to coat evenly. Transfer chicken to a fine mesh strainer and shake to remove excess cornstarch. Let rest for 5 to 10 minutes until cornstarch is beginning to absorb into the chicken.
- Preheat air fryer to 390 degrees F (200 degrees C).
- Spray basket of the air fryer with oil and place chicken pieces inside, making sure pieces do not overlap. You may have to do two batches, depending on the size of your air fryer. Mist chicken with cooking spray.
- Cook for 4 minutes. Shake air fryer basket and spray chicken again with oil so there are no dry or powdery areas. Cook until chicken is no longer pink on the inside, about 4 to 5 more minutes. Serve immediately.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 6.1 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 493.1 mg, Sugar 0.1 g
AIR FRYER POPCORN CHICKEN RECIPE BY TASTY
One thing we'll say about this popcorn chicken is that you won't be able to stop popping it in your mouth! Dredged in spiced flour, buttermilk, and panko, then air fried to crispy perfection, it's savory, tangy, crunchy, and great for sharing (if you can bear to!).
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, salt, pepper, paprika, and garlic powder. In a separate medium bowl, whisk together the eggs and buttermilk. Add the panko to a third medium bowl.
- Season the chicken cubes with salt and pepper. Dip 1 piece of chicken at a time in the flour mixture, making sure to fully coat each piece and shaking off any excess. Dip the chicken in the egg mixture. Then, coat the chicken in the panko. Repeat with remaining chicken.
- Preheat the air fryer to 400°F (200°C). Spray the basket with nonstick spray.
- Working in batches, arrange the chicken in the basket, making sure the pieces are not touching. Cook until light golden, 5 minutes, then flip the chicken over and continue cooking until cooked through and golden brown, 5 minutes more. Repeat with the remaining chicken.
- Serve the popcorn chicken with ketchup.
- Enjoy!
POPCORN FRIED CHICKEN (INDIAN STYLE) RECIPE BY TASTY
Here's what you need: chicken breasts, chili powder, turmeric, salt, pepper, garlic, lemon juice, breadcrumb, chili powder, turmeric, cumin, coriander, salt, pepper, egg wash, oil
Provided by Ellie Holland
Categories Appetizers
Yield 2 servings
Number Of Ingredients 16
Steps:
- Prepare the spice marinade by mixing all the spices together with the chicken.
- Cover with cling film and leave to marinate for 1 hour.
- Next, prepare the spice coating by mixing the bread crumbs, chili powder, turmeric, cumin, coriander, salt and pepper together.
- Coat each chicken piece in egg wash, followed by the spice coating.
- Heat the oil in a deep saucepan to 350°F (180°C).
- Carefully place each chicken piece in the oil using a slotted spoon and fry for about 3-4 minutes, until golden brown and cooked through.
- Serve with salad and favourite dips of your choice.
- Enjoy!
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