AIR FRYER POPCORN-CRUSTED POPCORN CHICKEN
The next time you make homemade popcorn chicken, bread it in buttered popcorn for a true popcorn experience.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Combine cornstarch, salt, paprika, ground mustard, and pepper in a large resealable plastic bag. Drop half of the chicken pieces into the bag, seal the bag, shake, and let sit 5 minutes while your air fryer is pre-heating.
- Set the air fryer to 350 degrees F (175 degrees C) and preheat for 5 minutes.
- Meanwhile, place the popped popcorn in a food processor and pulse to a crumb-like consistency. Place crumbs in a separate resealable plastic bag.
- Dip seasoned chicken pieces first in beaten egg, then drop them into the bag of popcorn crumbs. Shake to coat.
- Place chicken in the basket of the air fryer. Lightly spray with butter flavored cooking spray. Cook, in batches if needed, for 8 minutes. Flip, mist with spray again, and cook 6 additional minutes.
- Using tongs, transfer chicken to a paper towel lined plate. Repeat with remaining chicken pieces. Serve with your favorite dipping sauce.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 11.9 g, Cholesterol 131.2 mg, Fat 5.7 g, Fiber 1.4 g, Protein 28.6 g, SaturatedFat 1.5 g, Sodium 472.5 mg, Sugar 0.2 g
POPCORN CHICKEN
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the honey sriracha mayo: Stir together the mayo, sriracha and honey to taste. Season with salt. Transfer to a small serving bowl and drizzle with a little extra sriracha. Refrigerate until ready to serve.
- For the chicken: Put the paprika, garlic powder, cayenne and 1 teaspoon salt in a large resealable plastic bag and shake to mix. Add the chicken and shake to thoroughly coat.
- Put the flour in a large bowl. Beat the buttermilk and eggs together in another large bowl.
- Bring a large, wide pot with about 1 1/2 inches of oil to 350 degrees F. Line a tray with paper towels.
- Dredge half of the chicken in the flour. Remove from the flour, shake off the excess and dip it in the buttermilk mixture to coat. Let the excess drip off, then return it to the flour. Carefully put the chicken in the oil and fry, stirring occasionally, until golden brown and cooked through, about 4 minutes. Transfer to the paper towels with a slotted spoon and sprinkle lightly with salt. Return the oil to 350 degrees F and repeat with the remaining chicken.
- Top with chives and serve with the honey sriracha mayo.
EASY POPCORN CHICKEN RECIPE
Popcorn chicken is crispy on the outside and juicy inside. Satisfying and the ultimate comfort food. Great as an appetizer or salad topping.
Provided by Natalya Drozhzhin
Categories Easy
Time 25m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the flour, salt, and garlic powder.
- Pour the buttermilk into a separate bowl and the panko crumbs onto a plate.
- Dredge a piece of chicken into the flour mixture until evenly coated then dip in buttermilk, letting excess drip off. Lastly, roll in panko bread crumbs until evenly coated. Transfer to a platter.
- Preheat 1-inch of oil in a deep frying pan over medium heat. Adjust the heat to keep the oil at 350˚F. Fry the popcorn chicken in small batches, leaving space between each piece and flipping as needed. Fry until golden brown and 165˚F at the deepest part of the chicken on a thermometer.
- Remove the popcorn chicken from the oil and let it rest on a paper towel-lined plate. Serve immediately with your favorite dipping sauce!
Nutrition Facts : Calories 385 kcal, Carbohydrate 13 g, Protein 39 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1604 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
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
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