Popcorn Chicken
Crispy, bite-sized popcorn chicken with a seasoned flour and cornstarch coating that stays juicy inside.
Equipment
- Large pot
- Mixing bowls
- Slotted spoon
Ingredients
- 2 lb chicken breast cut into 1-inch chunks
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp smoked paprika
- 2 eggs large
- 4 cup vegetable oil for frying
Instructions
- Heat the oil in a large pot over medium heat until it reaches about 375°F.
- Meanwhile, dice the chicken breast into 1-inch chunks and set aside.
- Whisk the flour, cornstarch, garlic powder, black pepper, salt, and smoked paprika together in one bowl.
- Beat the eggs in a separate bowl.
- Coat the chicken in the flour mixture, then dip each piece in the eggs, then coat in the flour mixture again.
- Fry 6 to 7 pieces of chicken at a time in the hot oil for about 4 minutes, or until golden brown.
- Remove the chicken and let it rest for a few minutes on a plate lined with paper towels.
- Serve hot with your preferred sauces and sides.
Notes
Store in an airtight container in the fridge for up to 4 days, or freeze cooked pieces in a single layer before transferring to a freezer bag for up to 2 months. Reheat in the air fryer at 380°F for a few minutes to restore some crispness. A gluten-free flour blend can replace the all-purpose flour, and chicken thighs can be used in place of breast.
