Popcorn chicken
Enjoy crispy and delicious homemade Popcorn Chicken with this easy recipe. Made with tender chicken breasts, seasoned flour, and flavorful bread crumbs, this snack is perfect for any occasion. Follow our simple steps to create a mouthwatering treat that’s sure to be a hit!
- 31 May 2025
- Cook time 10 min
- Prep time 50 min
- 4 Servings
- 7 Ingredients
Popcorn chicken is a perfect snack or appetizer that's loved by many. This recipe combines a crispy, flavorful coating with juicy, tender chicken pieces. With a few simple ingredients and easy steps, you can recreate this tasty treat at home.
Ingredients:
Instructions:
- Rinse and pat dry the chicken breasts.
- Cut the chicken breasts into bite-sized pieces, approximately 1-inch cubes.
- In a shallow bowl, combine the flour, paprika, and dried oregano. Mix well.
- In another shallow bowl, whisk together the milk and egg until well combined.
- In a third shallow bowl, place the bread crumbs.
- First, take each piece of chicken and dredge it in the flour mixture, ensuring it's fully coated.
- Next, dip the floured chicken piece into the milk and egg mixture, allowing any excess liquid to drip off.
- Finally, roll the chicken piece in the bread crumbs, pressing lightly to ensure the crumbs adhere well. Place the breaded chicken pieces on a plate. Repeat until all the chicken pieces are breaded.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
- Arrange the breaded chicken pieces in a single layer on the prepared baking sheet, ensuring they do not touch each other for even cooking.
- Bake in the preheated oven for about 15-20 minutes, or until the chicken is golden brown and fully cooked through. An internal temperature of 165°F (74°C) should be reached.
- Remove the popcorn chicken from the oven and let it cool slightly.
- Serve the popcorn chicken warm with your favorite dipping sauces.
Tips:
- Cut the chicken into uniform pieces to ensure even cooking.
- For extra crispiness, double-coat the chicken by dipping it into the egg mixture and breadcrumbs twice.
- Let the coated chicken rest for a few minutes before frying to help the coating stick better.
- Use a cooking thermometer to maintain the oil temperature around 350°F (175°C) when frying to get that perfect golden-brown color.
- Drain the fried chicken on paper towels to remove excess oil and keep them crispy.
- You can bake the chicken instead of frying for a healthier alternative; preheat your oven to 400°F (200°C) and bake for 20-25 minutes, flipping halfway through.
And there you have it—homemade popcorn chicken that's crispy on the outside and tender on the inside. Serve it with your favorite dipping sauce and enjoy! This recipe is not only easy to follow but also ensures that you have delicious and healthier popcorn chicken compared to store-bought versions.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 270kcal | 14% |
| Protein | |
| Protein 33g | 21% |
| Carbohydrates | |
| Carbohydrates 22g | 7% |
| Fiber 1.94g | 5% |
| Sugar 2.43g | 2% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.41g | 5% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 140mg | 26% |
| Vitamin B1 0.29mg | 25% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 12mg | 76% |
| Vitamin B6 1.01mg | 59% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.59ug | 24% |
| Vitamin C 0.04mg | 0% |
| Vitamin E 1.38mg | 9% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.12mg | 13% |
| Iron, Fe 2.08mg | 19% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 530mg | 16% |
| Selenium, Se 36ug | 66% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 1.48mg | 13% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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