These crispy ,juicy morsels are 100% kid-friendly, the adults in in your life will enjoy them just as much. This quick popcorn chicken recipe offers bite-sized pieces of fried chicken that are perfect
for snacking.
this popcorn chicken recipe is going to become a regular part of your dinner rotation .
Pair them with your favorite dipping sauce, such as ketchup, mustard, or ranch
dressing. For a hearty meal, add them to a salad, or stuff them into pita bread with fresh
veggies for a delicious sandwich
what is the popcorn chicken ?
it’s like that anyone first fell in love with popcorn chicken at KFC. it features tender chunks of chicken breast that have been breaded and deep-fried to golden brown perfection.
you can also take this as a complete meal with your favorite source.
Ingredients:
● 2 (8-ounce) boneless, skinless chicken breasts, cut into ¾ – inch pieces
● ¾ teaspoon salt , divided
● ¼ cup whole – wheat flour
● ½ teaspoon onion powder
● ½ teaspoon garlic powder
● ½ teaspoon paprika
● 2 cups whole-wheat panko breadcrumbs
● 2 large eggs, lightly beaten
● 11/2 cups canola oil or other neutral cooking oil
Step 1:
Place chicken in medium bowl; season with ½ teaspoon salt.
Step 2:
In a shallow dish, whisk together flour, onion powder, garlic powder, and paprika. Place
panko breadcrumbs in a separate shallow dish, and beaten eggs in another shallow dish.
Step 3:
Working in batches, coat the chicken in the flour mixture , ensuring even coverage. Shake off
any excess, then dip the chicken into the beaten eggs, allowing any excess to drip off. Next,
coat the chicken with panko, pressing gently to ensure it adheres. Transfer the coated
chicken to a plate and repeat the process with the remaining pieces. Discard any leftover
flour mixture, egg, and panko.
Step 4:
Heat oil in a large (12 inch) nonstick skillet over medium-heat until it reaches 350°F. Maintain
the oil temperature by adjusting the heat as needed. Add half of the chicken pieces in a
signal layer and cook without stirring until the bottom is golden brown, about 1 minute. Flip
the pieces and cook until the other side is golden brown and the internal temperature
reaches 165°F, about 1 to 2 minutes. Transfer the cooked chicken to a plate lined with paper
towels. Repeat the process with the remaining chicken. Sprinkle with the remaining ¼
teaspoon of salt before serving.
