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Spicy Chicken Popcorn

This dish features bite-sized chicken pieces coated in a seasoned, crispy breading that crackles with every bite. The chicken is fried until golden and crunchy, then tossed in a spicy spice blend for an addictive snack with layered flavors. It’s a nostalgic, yet elevated take on childhood favorite fried chicken snacks.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups panko breadcrumbs for extra crunch
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 lb chicken breast boneless, cut into small popcorn-sized pieces
  • 2 tbsp paprika smoky flavor
  • 1 tsp cayenne pepper adjust for spice level
  • 1 tsp garlic powder
  • 2 cups vegetable oil for frying
  • optional spicy mayo or honey for tossing or dipping

Equipment

  • Deep-fryer or heavy-bottomed pot
  • Slotted spoon
  • Wire rack
  • Thermometer
  • Mixing bowls

Method
 

  1. Start by preparing your chicken: cut the chicken breast into small, popcorn-sized pieces, about 1 inch each, and pat them dry with paper towels to remove excess moisture.
  2. Set up your coating stations: place the all-purpose flour in a shallow bowl, beat the eggs in another, and mix the panko breadcrumbs with the paprika, cayenne, and garlic powder in a third bowl.
  3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 180°C (356°F). Use a thermometer to keep the temperature steady and ensure perfect crispiness.
  4. Dip each chicken piece into the flour, making sure it’s well-coated, then into the beaten eggs, and finally press it into the seasoned panko, pressing gently to adhere the coating evenly.
  5. Carefully lower the coated chicken pieces into the hot oil using a slotted spoon, working in small batches to avoid overcrowding, and fry for about 3-4 minutes until golden brown and crispy, listening for a crackling sound.
  6. Use the slotted spoon to remove the fried chicken from the oil and transfer to a wire rack set over a baking sheet to drain excess oil and cool slightly. Repeat with remaining chicken pieces.
  7. Once all the chicken is fried and drained, toss the hot pieces in a bowl with spicy mayo or honey if you like an extra flavor punch, or serve plain to enjoy the crispy texture.
  8. Serve immediately while hot and crispy. Enjoy the satisfying crunch and layered flavors with your favorite dip or on their own.

Notes

For extra crunch, double dip the chicken pieces in flour and egg before coating in panko. Keep the oil at a steady temperature and avoid overcrowding for the crispiest results.