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Popcorn chicken is one of the most classic and well known fast food item. But instead of going to a restaurant to get them, I thought that I would make them at home. Diced chicken coated in a hot sauce egg mixture and fried with a crispy crust. They are crispy and crunchy, they taste just like what you would get at a fast food restaurant. Serve this crispy popcorn chicken with a honey mustard sauce or I like to dip them in ranch dressing.
For the egg mixture, whisk eggs, milk and hot sauce into a shallow dish. For the flour coating mixture, whisk flour and some basic seasonings together into another shallow dish. Heat vegetable oil in a large saucepan or in a deep fryer to 375 F. Dip diced chicken into the egg and milk mixture, then dredge the chicken into the flour mixture fully coating them. If you want a thicker crust, you can do a second coat of egg mixture and flour mixture before frying. Carefully drop the coated chicken into the hot oil in batches, turning once until cooked through and golden browned. Draining the chicken onto paper towels will make them soggy. So I drain the fried chicken on a wire rack over paper towels to drain, it keeps the chicken crispy longer.
Popcorn Chicken
Ingredients
- 2 pounds chicken breast, diced in 1-inch pieces
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon Frank's hot sauce
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- vegetable oil, for frying
Instructions
- Cut chicken into 1-inch pieces. Heat oil in a large saucepan to 375 F.
- In a shallow dish, whisk together eggs, milk and hot sauce. In another shallow dish, whisk together flour, salt, pepper, paprika, onion powder and garlic powder.
- Dip chicken first in milk mixture, then fully coat chicken in flour mixture. Repeat with the remaining chicken. Fry chicken in batches until golden browned. Drain on a wire rack over paper towels.