Chicken Dinner

Popcorn chicken recipe

Popcorn Chicken Recipe
Popcorn Chicken Recipe

I got home from work today and checked the weekly recipe page and found that we were scheduled to have some chipotle popcorn chicken. I look in all of our usual places and I am not finding the recipe anywhere.  Next, I do a quick google search and find a couple references to the same recipe.  The challenge is that we don’t have any buttermilk in the house.  We are just breading and frying a popcorn chicken recipe, can’t be too hard. Right?  Oh, and we only have one egg.  So I toss the egg in a mixing bowl, toss in some milk to get it to go farther. Now it’s too thin.  I see some sour cream sitting there in the fridge.  That probably won’t make it worse, so I put a couple spoonfuls of that in and whisk it all together.

I didn’t want to go right into the chicken, but I wanted to try out this new breading method that I just threw together.  I like onion rings so I cut up an onion and bread that and fry them off in the heated peanut oil that has been patiently waiting for me.  They don’t take long to cook and I try one after they cooled for a few seconds.  Score, they taste great.  I finish cooking off the onions and cut up the chicken into bite sized pieces and fry away.  Everyone loved them.  

Popcorn chicken recipe tips and tricks:

Use peanut oil.  It has a higher burn point and allows you to get a beautiful golden brown color that tastes great.

Popcorn chicken
  1. 1 Egg
  2. 1/4 cup milk
  3. 3 tbsp sour cream
  4. 1/2 tsp - 1tsp cayenne pepper sauce
  5. 1-1/2 cup bread flour
  6. 1 tsp kosher salt
  7. 1/4 tsp ground black pepper
  8. 1/2 tsp garlic powder
  9. 1-1/2 lb chicken breast
  10. Peanut oil for frying
  1. Mix egg, milk and sour cream in a mixing bowl - add additional salt and pepper if desired
  2. Mix flour, salt, pepper and garlic powder in a shallow dish
  3. Cut chicken into bite sized pieces and coat with egg mixture
  4. Dredge coated chicken in flour mixture and fry in peanut oil - cook in about three batches to keep oil from cooling too much.
  5. Cook until golden brown, about 5 minutes turning halfway through
  6. Remove from oil and place on a baking sheet with paper towels and sprinkle with salt
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