Description
Crispy and flavorful popcorn chicken made by marinating bite-sized chicken pieces in a sour cream and milk mixture, coated with a seasoned panko breadcrumb and flour combination, then deep-fried to golden perfection. Perfect as a snack or appetizer, these juicy chicken bites stay crispy thanks to cooling racks after frying.
Ingredients
Marinade
- ¾ cup sour cream
- ¼ cup milk
- 1 teaspoon salt
Main Ingredients
- 1¼ lb. boneless skinless chicken breast (about 3 small chicken breasts)
- 1.5 quarts vegetable oil (or 6 cups) for frying
Breading
- 1 cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1½ teaspoons seasoned salt
- 1 teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon paprika
- 1 pinch cayenne pepper
Instructions
- Prep Work: Set cooling racks over a baking sheet to drain excess oil from the fried chicken and keep it crispy.
- Create Texture on Chicken: Use the textured side of a meat mallet to gently tap the chicken breasts, creating texture to help the breading adhere without flattening the meat.
- Cut Chicken: Pat chicken dry and cut into evenly sized bite-sized pieces for uniform cooking.
- Marinate: In a large bowl, combine sour cream, milk, and salt. Add chicken and toss to coat. Marinate at room temperature for 30 minutes or refrigerate up to 12 hours. If refrigerated, bring to room temp for 30 minutes before frying.
- Prepare Breading Mixture: Mix flour, panko breadcrumbs, seasoned salt, black pepper, garlic powder, onion powder, paprika, and cayenne in a wide container suitable for coating chicken.
- Bread the Chicken: Remove excess marinade from chicken pieces using fingers or container edge. Coat thoroughly in the breading mixture, ensuring no areas are wet or exposed. Shake or toss in batches if needed. Re-coat moist pieces.
- Heat Oil: Heat vegetable oil in a Dutch oven or deep pot to 350-375°F. Test temperature with a thermometer or drop a breaded piece to confirm it rises and fries quickly.
- Fry Chicken: Fry chicken in batches for 4-5 minutes until golden brown. Maintain oil temperature throughout frying to ensure even cooking and crispy coating.
- Drain and Cool: Transfer fried chicken onto prepared cooling racks to drain excess oil and keep the pieces crispy.
Notes
- Marinate chicken up to 12 hours in the fridge for more flavor. Bring to room temp before frying.
- Use a thermometer to maintain oil temperature for best frying results.
- Cooling racks prevent sogginess by allowing air circulation around the chicken after frying.
- Adjust cayenne pepper to control spiciness level.
- If breading becomes damp during coating, reapply to maintain crispiness.