Ingredients
- Chicken breasts, cut into 1-inch pieces: 1 pound
- All-purpose flour: 1 cup
- Cornstarch: 1/2 cup
- Paprika: 1 teaspoon
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Egg: 1 large
- Milk: 1/4 cup
- Vegetable oil: For frying
Instructions
- Step 1: In a bowl, whisk together the flour, cornstarch, paprika, garlic powder, and onion powder. This is your dry mixture.
- Step 2: In another bowl, whisk the egg and milk together. This is your wet mixture.
- Step 3: Dip each piece of chicken into the wet mixture, then dredge it in the dry mixture, ensuring it's fully coated.
- Step 4: Heat about 1 inch of vegetable oil in a large skillet or pot over medium-high heat until it reaches 350°F (175°C).
- Step 5: Carefully add the chicken pieces to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Step 6: Remove the popcorn chicken with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately.
Notes
- Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat popcorn chicken in an air fryer or oven to restore crispiness.
- Serve your homemade popcorn chicken with a variety of dipping sauces like honey mustard, ranch, or BBQ.
- Chef's tip: Adding a pinch of cayenne pepper to the dry mixture gives your chicken a delightful kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American