Maxi Popcorn Chicken®
Maxi Popcorn Chicken®
Delight in crispy, flavorful Maxi Popcorn Chicken, perfect for snacking or as a main dish. Easy to make and irresistibly tasty for any occasion!
$3.25/ Kcal: 1006KJ
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Ingredients and Calories
| Ingredient | Calories |
|---|---|
| 1 lb chicken breast | 480 |
| 1 cup buttermilk | 150 |
| 1 cup all-purpose flour | 455 |
| 1 tsp paprika | 6 |
| 1 tsp garlic powder | 9 |
| 1 tsp onion powder | 8 |
| 1 tsp salt | 0 |
| 1/2 tsp black pepper | 3 |
| 1/2 tsp cayenne pepper | 4 |
| 2 cups panko breadcrumbs | 440 |
| Vegetable oil (for frying) | 1200 |
| Total Calories | 2755 |
Preparing the Chicken
Start by cutting the chicken breasts into bite-sized pieces. Aim for uniformity to ensure even cooking. Once cut, place the chicken pieces into a bowl. Pour in the buttermilk, making sure each piece is well-coated. This step not only enhances flavor but also tenderizes the meat. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. This process is crucial as it allows the chicken to absorb the buttermilk’s moisture and flavor.
Coating Mixture
While the chicken marinates, prepare the coating. In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix these dry ingredients thoroughly to create an even distribution of spices. The flour mixture will give the chicken its signature crunch. Set this bowl aside, as you will need it shortly. Additionally, prepare another bowl with the panko breadcrumbs for the final coating.
Breading the Chicken
Once the chicken has marinated, take it out of the refrigerator. One by one, remove each piece of chicken from the buttermilk, allowing excess liquid to drip off. Dredge the chicken first in the flour mixture, ensuring each piece is fully coated. Shake off any excess flour before moving on to the panko breadcrumbs. Press the chicken pieces into the breadcrumbs to ensure a thick, even layer. This step is vital for achieving that crunchy, popcorn-like texture. Place the coated chicken on a baking sheet lined with parchment paper.
Heating the Oil
In a deep skillet or heavy pot, heat vegetable oil over medium-high heat. You will need enough oil to submerge the chicken pieces completely for frying. The ideal temperature for frying is around 350°F (175°C). To test if the oil is ready, drop in a small piece of bread; it should sizzle immediately. Be cautious not to overcrowd the pan, as this can lower the oil’s temperature and result in greasy chicken.
Frying the Chicken
Carefully add the breaded chicken pieces to the hot oil in batches. Fry them for about 5-7 minutes or until golden brown and cooked through. Use a slotted spoon to turn the pieces occasionally, ensuring even cooking on all sides. Once they are done, transfer the fried chicken to a plate lined with paper towels to absorb excess oil. This step helps maintain crispiness and keeps the chicken from becoming too greasy.
Serving Suggestions
For serving, arrange the crispy popcorn chicken on a platter. Consider garnishing with fresh herbs like parsley or cilantro for a pop of color. This dish pairs wonderfully with a variety of dipping sauces. Try serving it with ranch dressing, honey mustard, or a spicy dipping sauce for an added kick. It’s perfect for parties, game days, or as a tasty snack while binge-watching your favorite show.
Storage Tips
If you have leftovers, allow the chicken to cool completely before storing it. Place the cooled chicken in an airtight container and refrigerate. It will stay fresh for up to three days. When reheating, aim for an oven or air fryer to regain its crispiness rather than using a microwave, which can make the coating soggy. Enjoy your homemade Maxi Popcorn Chicken again with minimal loss of quality!
