Description
Crispy popcorn chicken delivers a delightful crunch with golden-brown, perfectly seasoned nuggets that dance between Southern comfort and playful snacking. Homemade goodness meets irresistible flavor, promising to make you the star of any gathering or casual meal.
Ingredients
Scale
Meat:
- 1.25 pounds (1 ¼ lb.) boneless skinless chicken breast, about 3 small chicken breasts
Wet Ingredients:
- ¾ cup sour cream
- ¼ cup milk
- 1 teaspoon salt
Breading and Seasoning:
- 1 cup all-purpose flour
- ¾ cup panko breadcrumbs
- 1.5 teaspoons seasoned salt
- 1 teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon paprika
- 1 pinch cayenne
- 1.5 quarts (6 cups) vegetable oil
Instructions
- Prepare cooling racks positioned over a baking sheet to allow excess oil drainage and maintain chicken crispiness during the frying process.
- Use a meat mallet to gently tenderize the chicken, creating a textured surface that enhances breading adherence.
- Thoroughly pat the chicken pieces dry and slice into uniform bite-sized morsels measuring approximately 1 to 1.5 inches.
- Create a marinade by combining sour cream, whole milk, and kosher salt in a spacious mixing bowl.
- Immerse chicken pieces completely in the marinade, ensuring every morsel is coated. Allow chicken to rest at room temperature for 30 minutes, or refrigerate for up to 12 hours, returning to room temperature before cooking.
- Prepare breading mixture in a wide, shallow container, ensuring even coating potential.
- Carefully remove chicken from marinade, allowing excess liquid to drip off by gently sliding pieces along container’s edge.
- Meticulously coat each chicken piece in breading, pressing firmly to ensure complete coverage. Re-coat any pieces appearing moisture-laden.
- Heat vegetable oil in a deep pot to 350-375 degrees Fahrenheit (175-190 degrees Celsius), verifying temperature with a cooking thermometer.
- Cautiously lower chicken pieces into hot oil, working in small batches to prevent overcrowding.
- Fry chicken for 4-5 minutes, rotating periodically to achieve uniform golden-brown coloration.
- Extract chicken using a spider strainer, transferring directly onto prepared cooling racks to drain excess oil.
- Allow chicken to rest for 2-3 minutes before serving, which helps maintain optimal crispiness.
Notes
- Choose bone-in or boneless chicken thighs for maximum flavor and tender texture.
- Marinate chicken in tangy sour cream mixture to guarantee juicy, moist meat with incredible depth.
- Maintain precise oil temperature between 350-375°F for perfectly crispy, golden-brown chicken without burning.
- Allow chicken to rest on cooling racks after frying to preserve crunchiness and prevent soggy bottoms.
- Thoroughly coat each chicken piece in seasoned breading, pressing gently to ensure maximum coverage and crisp exterior.
- Serve immediately for peak crunchiness, pairing with ranch, honey mustard, or your favorite dipping sauce.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 540 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg