Popcorn Chicken Recipes

POPCORN CHICKEN

Steps:

• Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.
• Heat 1 1/2 to 2 inches of oil in a large pot over medium heat.
• Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture.
• Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.

POPCORN-COATED POPCORN CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
• In a large releasable plastic bag, combine the chicken, salt, garlic powder, onion powder and black pepper. Seal and then shake and massage the bag so all the chicken pieces get coated with the seasoning. Set aside.
• Add the popcorn to a separate large resealable plastic bag. Close the bag and, using a rolling pin, crush the popcorn into small pieces.
• Set up your breading station using 3 pie pans. In the first pan, add the flour. In the second pan, whisk together the buttermilk, hot sauce and eggs. In the third pan, combine the popcorn, panko and paprika and stir to combine.
• Working in batches, dredge the chicken pieces first in the flour, then in the buttermilk mixture and finally in the popcorn breading mixture, pressing the chicken into the breading mixture to make sure it gets completely coated. Place on the prepared baking sheet in 1 even layer. Spray the tops lightly with cooking spray.
• Bake until golden brown, about 15 minutes, flipping each piece halfway through. Serve immediately.

EASY POPCORN CHICKEN RECIPE

Steps:

• In a medium bowl, combine the flour, salt, and garlic powder.
• Pour the buttermilk into a separate bowl and the panko crumbs onto a plate.
• Dredge a piece of chicken into the flour mixture until evenly coated then dip in buttermilk, letting excess drip off. Lastly, roll in panko bread crumbs until evenly coated. Transfer to a platter.
• Preheat 1-inch of oil in a deep frying pan over medium heat. Adjust the heat to keep the oil at 350˚F. Fry the popcorn chicken in small batches, leaving space between each piece and flipping as needed. Fry until golden brown and 165˚F at the deepest part of the chicken on a thermometer.
• Remove the popcorn chicken from the oil and let it rest on a paper towel-lined plate. Serve immediately with your favorite dipping sauce!

POPCORN CHICKEN

Steps:

• For the honey sriracha mayo: Stir together the mayo, sriracha and honey to taste. Season with salt. Transfer to a small serving bowl and drizzle with a little extra sriracha. Refrigerate until ready to serve.
• For the chicken: Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
• Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
• Bring a large, wide pot with about 1 1/2 inches of oil to 350 degrees F. Line a tray with paper towels.
• Dredge half of the chicken in the flour. Remove from the flour, shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes. Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat with the remaining chicken.
• Top with chives and serve with the honey sriracha mayo.

POPCORN CHICKEN (TAIWANESE)

Steps:

• Combine chicken pieces, soy sauce, rice vinegar, garlic, ginger, five-spice powder, white pepper, salt, and cayenne pepper in a large bowl. Let marinate for 10 minutes.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Whisk egg in a small bowl until smooth. Pour tempura batter mix into a second small bowl. Dip chicken pieces one at a time into the egg, then dredge in tempura batter mix, shaking off any excess. Lower chicken pieces carefully into the hot oil in batches. Fry until chicken is golden brown, 5 to 8 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken.
• Serve chicken sprinkled with basil leaves, green onions, white pepper, and salt.

SWEET-AND-SOUR POPCORN CHICKEN

Steps:

• Microwave chicken according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; stir-fry until crisp-tender, 3-4 minutes. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in vinegar, soy sauce and ketchup. , In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and pineapple; heat through. If desired, serve with rice and sprinkle with green onions and sesame seeds.

AIR FRYER POPCORN CHICKEN RECIPE BY TASTY

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!