Popcorn chicken
Popcorn chicken is a delightful snack featuring crispy, golden-brown chicken pieces flavored with paprika and oregano. It's easy to make by breading cubed chicken and baking it until tender and juicy.
Cook time 10 min
Prep time 50 min
Ingredients:
1/2 cup all-purpose white wheat flour1 tsp paprika
1 tsp dried oregano
1/2 cup milk (1% fat)
1 egg
1/2 cup bread crumbs
1 lb chicken breasts
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.
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.
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.
Popcorn chicken FAQ:
Bake the popcorn chicken in a preheated oven at 400°F (200°C) for about 15-20 minutes. Ensure it is golden brown and reaches an internal temperature of 165°F (74°C) for safe consumption.
Yes, you can substitute all-purpose flour with alternative flours like whole wheat flour or rice flour, but this may slightly alter the texture and flavor of the breading.
Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
You can replace milk with a non-dairy milk such as almond milk or soy milk, or use buttermilk for a slightly tangy flavor and enhanced moisture.
The popcorn chicken is done when it is golden brown and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature for accuracy.
Cooking 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.
Nutrition Facts
4 ServingsCalories 270kcal
Protein 33g
Carbohydrates 22g
Fiber 1.94g
Sugar 2.43g
Fat 6g
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