Popcorn Chicken Recipe

Popcorn chicken makes a great appetizer. If you are not familiar with popcorn chicken, it is basically like chicken nuggets, only smaller. If you are looking for a recipe for KFC popcorn chicken, this is not it. Instead this is my own version of popcorn chicken that uses both a seasoned flour mixture and panko bread crumbs. What I like about using panko bread crumbs is it leaves the chicken bits nice and crispy. The chicken pieces are double breaded and then fried in the deep fryer. You can cut the chicken up however you want; either into bigger or smaller pieces.  Popcorn chicken typically uses really small pieces, but this requires a lot of work so you may want to make them a little bigger. If you want more flavor, you can season the panko bread crumbs with whatever you like. Enjoy.

Ingredients:
4 boneless skinless chicken breasts (cut into small chunks)
2 cups all purpose flour
2 ½ teaspoons salt
¾ teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
1 egg (beaten)
1 cup milk
2 cups panko bread crumbs
oil (for deep frying)

Cooking Instructions:

Step 1: In a shallow bowl beat together 1 egg and 1 cup of milk. In another shallow bowl (or pie plate) combine flour, salt, pepper, paprika, garlic powder, and baking powder. Mix well. In another shallow plate add panko bread crumbs.
Step 2: Roll each piece of chicken first in the flour mixture, then dip in the egg mixture and then roll in panko bread crumbs. Once the chicken pieces are coated once repeat the process by rolling the chicken bits in the flour mixture, dipping in the egg mixture and rolling in the panko bread crumbs.
Step 3: Heat oil in a deep fryer for 375 degrees. Deep fry chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
(Makes 4 Servings)

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