AIR FRYER POPCORN CHICKEN
These crispy chicken bites are made healthier by using an air fryer instead of a deep fryer. Serve these with your favorite dipping sauces.
Provided by France C
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken pieces into a medium bowl.
- Combine salt, paprika, black pepper, mustard, garlic powder, onion powder, thyme, basil, oregano, and sage in a small bowl. Reserve 1 teaspoon of seasoning mix and sprinkle remaining seasoning on chicken. Toss to coat evenly.
- Combine cornstarch and reserved 1 teaspoon seasoning in a resealable plastic bag; shake to combine. Place chicken pieces into bag, seal bag, and shake to coat evenly. Transfer chicken to a fine mesh strainer and shake to remove excess cornstarch. Let rest for 5 to 10 minutes until cornstarch is beginning to absorb into the chicken.
- Preheat air fryer to 390 degrees F (200 degrees C).
- Spray basket of the air fryer with oil and place chicken pieces inside, making sure pieces do not overlap. You may have to do two batches, depending on the size of your air fryer. Mist chicken with cooking spray.
- Cook for 4 minutes. Shake air fryer basket and spray chicken again with oil so there are no dry or powdery areas. Cook until chicken is no longer pink on the inside, about 4 to 5 more minutes. Serve immediately.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 6.1 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 493.1 mg, Sugar 0.1 g
AIR FRYER POPCORN CHICKEN RECIPE BY TASTY
One thing we'll say about this popcorn chicken is that you won't be able to stop popping it in your mouth! Dredged in spiced flour, buttermilk, and panko, then air fried to crispy perfection, it's savory, tangy, crunchy, and great for sharing (if you can bear to!).
Provided by Tasty
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, salt, pepper, paprika, and garlic powder. In a separate medium bowl, whisk together the eggs and buttermilk. Add the panko to a third medium bowl.
- Season the chicken cubes with salt and pepper. Dip 1 piece of chicken at a time in the flour mixture, making sure to fully coat each piece and shaking off any excess. Dip the chicken in the egg mixture. Then, coat the chicken in the panko. Repeat with remaining chicken.
- Preheat the air fryer to 400°F (200°C). Spray the basket with nonstick spray.
- Working in batches, arrange the chicken in the basket, making sure the pieces are not touching. Cook until light golden, 5 minutes, then flip the chicken over and continue cooking until cooked through and golden brown, 5 minutes more. Repeat with the remaining chicken.
- Serve the popcorn chicken with ketchup.
- Enjoy!
Nutrition Facts : Calories 274 calories, Carbohydrate 33 grams, Fat 3 grams, Fiber 1 gram, Protein 24 grams, Sugar 2 grams
POPCORN FRIED CHICKEN (INDIAN STYLE) RECIPE BY TASTY
Here's what you need: chicken breasts, chili powder, turmeric, salt, pepper, garlic, lemon juice, breadcrumb, chili powder, turmeric, cumin, coriander, salt, pepper, egg wash, oil
Provided by Ellie Holland
Categories Appetizers
Yield 2 servings
Number Of Ingredients 16
Steps:
- Prepare the spice marinade by mixing all the spices together with the chicken.
- Cover with cling film and leave to marinate for 1 hour.
- Next, prepare the spice coating by mixing the bread crumbs, chili powder, turmeric, cumin, coriander, salt and pepper together.
- Coat each chicken piece in egg wash, followed by the spice coating.
- Heat the oil in a deep saucepan to 350°F (180°C).
- Carefully place each chicken piece in the oil using a slotted spoon and fry for about 3-4 minutes, until golden brown and cooked through.
- Serve with salad and favourite dips of your choice.
- Enjoy!
JAPANESE POPCORN CHICKEN (KARAAGE) RECIPE BY TASTY
Crispy, delicious fried chicken is one of life's greatest pleasures, but every once in a while, you feel the desire to mix things up. That's where this recipe for Japanese popcorn chicken steps into the picture. It's everything you love about fried chicken but what a Japanese kick, thanks to a handful of ingredients like garlic, ginger, sake, soy sauce, and sesame oil. They're the perfect way to spice up game day...or any day.
Provided by Alvin Zhou
Categories Appetizers
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
- Heat oil in a pot over high heat until about 340°F (170°C).
- Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
- Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F (160°C). Rest the chicken on paper towels and increase the heat.
- Heat oil to about 390°F (200°C), then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
- Serve with lemon and parsley.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams
TAIWANESE POPCORN CHICKEN RECIPE BY TASTY
Take snack time to the next level with this boba shop favorite! Perfectly crispy, tender fried chicken is showered in an expertly balanced spice mix for a savory bite that will keep you coming back for more. We recommend pairing it with your favorite milk tea!
Provided by Aleya Zenieris
Categories Snacks
Time 12h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine chicken thighs, soy sauce, black vinegar, Shaoxing wine, white pepper, five spice, garlic, ginger, and brown sugar until the chicken is well coated. Cover the bowl with plastic wrap and transfer to the refrigerator to marinate overnight.
- When ready to fry, heat the oil in a medium pot over high heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels.
- In a small bowl, stir together the paprika, Szechuan peppercorns, and salt.
- When the oil is nearly at temperature, add the tapioca starch to the bowl with the chicken and its marinade and toss to coat, pressing firmly so the tapioca starch sticks to the chicken.
- Add the Thai basil to the hot oil and fry for 1-2 minutes, until crispy. Remove from the oil with a slotted spoon and transfer to the paper towel-lined baking sheet to drain.
- Working in batches, add the chicken to the hot oil and fry for 5 minutes, or until golden brown. Transfer to the paper towel-lined baking sheet.
- Sprinkle the peppercorn-salt mixture generously over the fried chicken and basil. Serve with your favorite boba drink and sweet chili sauce.
- Enjoy!
POPCORN-FRIED CHICKEN
Crispy-coated chicken with a special salted popcorn crumb. Serve your breaded goujons with a zingy soured cream dip - perfect for movie night
Provided by Cassie Best
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl.
- Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs - press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
- When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don't overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.
Nutrition Facts : Calories 673 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.4 milligram of sodium
AIR FRYER FRIED CHICKEN RECIPE BY TASTY
Marinated in buttermilk, then coated in seasoned flour and air fried to golden brown perfection, this fried chicken is succulent, moist, and perfectly crunchy. Drizzle hot honey on top for a sweet and spicy bite!
Provided by Tasty
Categories Lunch
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the buttermilk, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the chicken drumsticks and turn to coat, then cover the bowl with plastic wrap. Marinate in the refrigerator for at least 1 hour, up to 24 hours.
- In a shallow bowl, whisk together the flour, remaining teaspoon of salt, remaining teaspoon of pepper, the paprika, onion powder, and garlic powder. In a separate bowl, beat the eggs.
- Remove a drumstick from the marinade and coat in the flour mixture, shaking off any excess. Dip the chicken in the eggs, then back into the flour. Repeat with the remaining drumsticks.
- Preheat the air fryer to 390°F (200˚C). Spray the basket with nonstick spray.
- Set 2 drumsticks in the air fryer, making sure they aren't touching, and cook until light golden, 12 minutes. Flip the chicken over and continue cooking until cooked through and the internal temperature reaches 165°F (75°C), about 12 minutes more. If you see any dry, floury spots showing, spray with cooking spray and cook for 1 more minute. Repeat with the remaining chicken.
- Serve with hot honey.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 31 grams, Sugar 6 grams
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