Description
Crispy popcorn chicken delights taste buds with its crunchy exterior and juicy interior. Seasoned breading and quick frying create an irresistible snack you’ll crave at any gathering.
Ingredients
Scale
- 1.25 lbs (567 g) boneless skinless chicken breast, about 3 small chicken breasts
- ¾ cup sour cream
- ¼ cup milk
- 1 tsp salt
- 1 cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1.5 tsps seasoned salt
- 1 tsp black pepper
- ¾ tsp garlic powder
- ¾ tsp onion powder
- ½ tsp paprika
- 1 pinch cayenne
- 1.5 quarts (6 cups or 1.4 L) vegetable oil
Instructions
- Prep Equipment: Position cooling racks over a baking sheet to ensure optimal oil drainage and crisp texture of chicken pieces.
- Tenderize Protein: Gently flatten chicken using a meat mallet to create textured surface for enhanced breading adhesion.
- Marinate Chicken: Blend sour cream, whole milk, and kosher salt in a generous mixing bowl. Submerge chicken pieces completely, allowing them to rest at room temperature for 30 minutes or refrigerate up to 12 hours.
- Breading Process: Create a shallow breading station, carefully removing chicken from marinade and allowing excess liquid to drip. Coat each piece thoroughly, pressing breading firmly and re-coating any damp areas.
- Oil Preparation: Heat vegetable oil in a deep pot to 350-375°F, verifying temperature with a cooking thermometer for precise frying conditions.
- Frying Technique: Gently lower chicken pieces into hot oil in small batches, preventing overcrowding. Rotate periodically to achieve uniform golden-brown coloration, cooking for 4-5 minutes.
- Finishing Touch: Transfer fried chicken using a spider strainer directly onto prepared cooling racks. Allow pieces to rest 2-3 minutes to maintain ultimate crispiness before serving.
Notes
- Tenderize Strategically: Gently pound chicken to create tiny ridges that help breading stick better and create extra crispy texture.
- Marinade Magic: Letting chicken soak in dairy-based marinade for 30 minutes to 12 hours guarantees tender, flavorful meat that stays juicy during frying.
- Temperature Control: Use a cooking thermometer to maintain oil between 350-375°F, ensuring perfectly golden, crisp exterior without burning or undercooking.
- Draining Technique: Place fried chicken on cooling racks over baking sheet to prevent soggy bottoms and preserve crunchiness by allowing excess oil to drip away.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 471
- Sugar: 2 g
- Sodium: 1050 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 90 mg