Popcorn Fried Chicken Recipes
POPCORN CHICKEN
Bite-sized pieces of chicken that are sure to be a family favorite. I love to serve it with homemade mashed potatoes and green beans.
Provided by Megan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 28m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 450.7 calories, Carbohydrate 49 g, Cholesterol 95.6 mg, Fat 18.4 g, Fiber 1.8 g, Protein 21 g, SaturatedFat 2.9 g, Sodium 247.9 mg, Sugar 0.6 g
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!
EASY POPCORN CHICKEN RECIPE
Popcorn chicken is crispy on the outside and juicy inside. Satisfying and the ultimate comfort food. Great as an appetizer or salad topping.
Provided by Natalya Drozhzhin
Categories Easy
Time 25m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 385 kcal, Carbohydrate 13 g, Protein 39 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1604 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
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
TAIWANESE POPCORN CHICKEN WITH FRIED BASIL
This spiced fried chicken is a staple in the night markets of Taiwan. You can order the chicken in cutlet form or small bites like these, which are served in paper bags with wooden skewers. This recipe uses a few spices that cannot be skipped: five-spice powder and white pepper. The Sichuan peppercorns are a bonus, adding a little numbing tingle. If you can't find Sichuan peppercorns, use black peppercorns instead. You won't get the same tingly feeling, but the chicken will be just as good. This fried chicken recipe happens to be gluten-free thanks to the tapioca flour, which imparts the dish's signature crunch.
Provided by Sue Li
Categories dinner, snack, finger foods, poultry, appetizer, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, season chicken thighs with soy sauce, sugar, five-spice powder, white pepper and 2 teaspoons salt. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.
- When ready to cook, fit a medium pot with a cooking thermometer and heat vegetable oil over medium to 350 degrees. Coarsely grind the peppercorns in a spice grinder or mortar and pestle and mix with the remaining 2 teaspoons kosher salt. Set aside.
- Wet your hands and toss marinated chicken with tapioca flour and about 1 tablespoon water until the tapioca flour looks like small beads and clings to the chicken. (Adding a little moisture to your chicken helps the tapioca flour form small beads that will also stick to the chicken and give it a very crunchy crust.)
- Working in batches, add the battered chicken to the hot oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with peppercorn mixture.
- Fry basil leaves until translucent and crisp, 1 to 2 minutes, then scatter over the fried chicken. Serve with leftover peppercorn mixture for sprinkling to taste.
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
POPCORN-FRIED CHICKEN
Crispy-coated chicken with a special salted popcorn crumb. Serve your breaded goujons with a zingy soured cream dip - perfect for movie night
Provided by Cassie Best
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl.
- Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs - press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
- When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don't overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.
Nutrition Facts : Calories 673 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.4 milligram of sodium
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