Popcorn Chicken Recipe I Am NOW ADDICTED TO

This popcorn chicken is super easy to make and taste absolutely amazing. Goes great with my homemade mustard bbq sauce that is a cinch to make. Click the highlighted text for the recipe!

Ingredients:

2 chicken breast

3 c ap flour, I like to use unbleached

1/4 c seasoned salt, recipe is as follows:

-2 c fine sea salt 

-1/3 c paprika 

-1/3 c chili powder 

-1/4 c cumin 

-1 tbsp coriander 

-1 tbsp cayenne pepper 

-2 tbsp cinnamon 

-1 tbsp ground black pepper 

-1/8 c garlic powder 

-1/8 c onion powder 

-1/4 c dried oregano

2 whole eggs

1/3 c heavy cream

Salt and pepper to taste

2 qt oil for frying

Tools needed:

Sharp knife

Cutting board

2 large mixing bowls

Dutch oven or deep fryer

Sheet pan x 2

Cooling rack

How to make it:

If you’re using a dutch oven or tall stock pot to heat the oil, make sure to fill the pot less than half way up the pot. This leaves room for expansion without the worry of spilling hot oil over the brim. Heat oil until it reaches a temperature of 325-350.

Cut chicken into 1 inch rough cube pieces.

Make the flour mixture in one of the large bowls. In the other large bowl, crack open the eggs and add the heavy cream. Give the cream and eggs a pinch of salt and a few turns on a pepper mill of black pepper. Mix thoroughly to combine.

Add the chicken pieces to the mixing bowl with the seasoned flour. Toss the chicken with your hands to get evenly coated in the flour. Add the chicken to the bowl with the cream egg mixture. Toss chicken to fully coat, then back into the seasoned flour. Toss chicken once again to evenly coat with the flour lightly pressing the flour onto the chicken pieces.

Set dredged chicken pieces onto a sheet pan.

Right before frying, I place the chicken pieces in a mesh strainer to shake off excess flour. The oil can become starchy from the flour and have a tendency to foam up and potentially going over the brim of the pot.

Add the chicken pieces in batches to the fryer. Fry for 2-3 minutes or until the internal temperature reaches 165 f. They will be a nice light golden brown. Crispy on the inside and tender/juicy on the inside.

Once the chicken is cooked, place the pieces onto a cooling rack and season with a pinch of kosher salt.

Toss in your favorite sauce or serve sauce on the side.

My favorite sauce for popcorn chicken is mustard bbq sauce, click the highlighted text for the recipe!

Enjoy

Logan