Popcorn Chicken
Crispy, crunchy, and so addictive, this popcorn chicken is so easy to make and definitely a crowd pleaser.
Servings: 4
Calories: 274kcal
Equipment
Ingredients
- 1 lb chicken breast (cut int 1-inch pieces)
- ½ cup all-purpose flour
- 1 egg (beaten)
- 1 cup panko breadcrumbs
- Oil for deep frying
Spice marinade:
- 2 tablespoon yogurt
- 2 teaspoon garlic (minced)
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon salt (adjust as per taste)
- ½ teaspoon ground pepper
Instructions
Marinate and coat the chicken:
- Cut the chicken breast into small pieces and place them in a large mixing bowl.
- To this, add whisked yogurt, minced garlic, garam masala, chili powder, turmeric powder, salt, and pepper. Mix well making sure the chicken pieces are well coated. Cover and let it sit for 10-15 minutes.
- Add the flour and toss the chicken well.
- Next, add the beaten egg and mix well making sure the chicken pieces are coated.
- Add the panko crumbs next and mix well.
- Let the chicken sit in the refrigerator for 10 minutes. This helps the coating stick to the chicken.
Fry chicken nuggets:
- Meanwhile, heat oil in a deep saucepan or frying pan. To check if the oil is ready, drop a small piece of panko in it. It should sizzle and immediately come to the top.
- Once the oil is hot, carefully drop the chicken pieces in it. Fry until they are crispy and golden. Do not overcrowd the pan.
- Take the chicken piece out using a slotted spoon and transfer the fried chicken to a paper towel-lined plate.
- Serve with dip of your choice.
Notes
Use boneless, skinless chicken breast pieces. This will ensure that the chicken is cooked evenly and that the breading does not stick to the skin.
Cut the chicken into small bite-sized pieces. This will help the chicken to cook evenly and will also make it easier to eat.
Use a light touch when coating the chicken in the breading mixture. Too much coating can make the chicken soggy.
Fry the chicken in batches to prevent the temperature of the oil from dropping too low. This will help the chicken to cook evenly and prevent it from becoming greasy.
Do not overcrowd the pan when frying the chicken. This will lower the temperature of the oil and prevent the chicken from cooking evenly.
Remove the chicken from the pan as soon as it is golden brown and cooked through. Overcooking will make the chicken dry and tough.
Nutrition
Calories: 274kcal | Carbohydrates: 24g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 852mg | Potassium: 519mg | Fiber: 1g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg