This quick popcorn chicken recipe delivers bite-size pieces of fried chicken that you can pop right in your mouth—like popcorn! Serve them with a dipping sauce like ketchup, mustard or ranch dressing or throw them on top of a salad or inside pita bread with veggies for a delicious sandwich.2
Ingredients
- 2 (8-ounce) boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 3/4 teaspoon salt, divided
- 1/4 cup whole-wheat flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 cups whole-wheat panko breadcrumbs
- 2 large eggs, lightly beaten
- 1 1/2 cups neutral oil, such as canola or avocado
Directions
- Place chicken in a medium bowl; season with 1/2 teaspoon salt.
- Whisk flour, onion powder, garlic powder and paprika together in a shallow dish. Place panko in another shallow dish and eggs in a third shallow dish.
- Working in 4 batches, dredge the chicken in the flour mixture, turning to evenly coat. Shake off excess, transfer to the egg and turn to evenly coat. Let excess egg drip off; place in the panko and turn to coat, gently pressing to adhere. Transfer to a plate; repeat the process with the remaining chicken. (Discard any remaining flour mixture, egg and panko.)
- Heat oil in a large (12-inch) nonstick skillet over medium-high heat to 350°F. Adjust heat, as needed, to maintain the oil temperature. Carefully add half the chicken in a single layer; cook, undisturbed, until the underside is golden brown, about 1 minute. Flip and cook, undisturbed, until golden brown and a thermometer inserted into the thickest portion registers 165°F, 1 to 2 minutes. Transfer the chicken to a paper-towel-lined plate. Repeat with the remaining chicken. Sprinkle with the remaining 1/4 teaspoon salt.