Chicken "Popcorn"
Submitted by Mary007
Crispy bite-sized chicken popcorn coated in paprika-garlic seasoned flour and fried golden. Addictively crunchy, ready in 25 minutes, and completely customizable with your favorite spices.
YIELD
4 servingsPREP
5 minCOOK
20 minREADY
25 minOnce you start popping these, you will not stop.
Tiny cubes of chicken breast get tossed in seasoned flour spiked with paprika, garlic powder, marjoram, and black pepper, then fried in hot oil until they’re shatteringly crispy on the outside and juicy within.
They’re the homemade answer to fast-food popcorn chicken, except you control the seasoning and the quality of the chicken.
Pile them up for game day, pack them in lunchboxes, or just stand at the stove eating them straight from the paper towel. No judgment here.
Kitchen Tips
- Cut the chicken into even 1 cm cubes so they all cook at the same rate. Uneven pieces mean some are overcooked while others are still raw inside.
- Shake off excess flour before frying. Too much coating falls off in the oil and burns, making everything taste bitter.
- Don’t crowd the pan. Fry in batches so the oil stays hot and the chicken crisps up instead of steaming.
Variations
- Add cayenne and smoked paprika for a spicy kick.
- Toss the fried pieces in buffalo sauce or honey garlic glaze right after draining.
- Swap the flour for cornstarch for an even crunchier, lighter coating.
Ingredients
Directions
Cut chicken breast into 1×1 cm cubes.
Mixes together flour, paprika, garlic, salt, pepper black and marjoram in a large bowl.
Stir in the chicken breast cubes, and mix until well coated with flour mixture.
Heat up the oil over medium high heat.
Fry chicken breast cubes in hot oil until golden brown and crispy.
Note:
You can add any your favorite spice into the flour mixture.
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