Bring a childhood classic to your kitchen with these tender, breaded chicken bites.
When I was in high school, one of the most commonly asked questions—both whispered during class and yelled down halls—was, “What’s for lunch today?” My friends and I would bounce out of our chairs with excitement when we heard the lunch ladies were serving chicken poppers. Those tender pieces of breaded chicken dipped in ketchup with a side of French fries? Wow, what a classic American kid’s meal! But there was one problem with that school lunch version—they were frozen. Plus, the meat was ground up into mush, so sometimes if they weren’t cooked right, they came out soggy.
But not when you make them yourself! Homemade chicken poppers are revolutionary, in my opinion, because they give me a new appreciation for the iconic childhood classic. Now, I get to cut up my organic chicken breast, knowing full well that the ingredients I’m using are top-quality and local. Even if you don’t approach this recipe like I do, though, it will still turn out leagues better than the frozen kind. Crunchy and golden brown on the outside but tender and juicy on the inside, chicken poppers are even more satisfying when made from scratch.
Do I need to tenderize the chicken?
Many chefs like to tenderize their chicken breast for recipes in which the breasts will remain intact. This recipe, on the other hand, calls for the chicken to be cut into bite-sized pieces. So it’s not really necessary to tenderize the chicken. By cutting and frying them, each piece will come out perfectly tender and ready to eat.
How do I store leftovers?
Let the chicken poppers cool briefly before storing them in an airtight container. Refrigerate them for up to 3 days, or freeze them for 2-3 months. Thaw them in the fridge overnight and then reheat in the oven at 350°F for 10-15 minutes, until they’re warm and sizzling.
Serving suggestions
Chicken poppers are popular with both adults and kids, so they deserve some iconic sauces for dunking, dipping, and drizzling. Try the creamy and spicy Boom Boom Sauce, hot and sweet Honey Buffalo Sauce, rich Bourbon BBQ Sauce, and/or Honey Mustard Dipping Sauce. Then finish off your lovely lunch with Potato Wedges and Green Salad on the side.
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon paprika
- 3/4 teaspoon garlic powder
- 2 large eggs
- 1 tablespoon buttermilk
- 2 1/4 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 1/2 pounds skinless ,boneless chicken breasts, cut into bite-sized pieces
- Preferred dipping sauce for serving
- Neutral oil for frying
Instructions
- In one bowl, combine the flour, salt, pepper, paprika, and garlic powder. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, mix the panko breadcrumbs with grated Parmesan cheese.
- Dip each chicken piece in the flour mixture, then in the egg wash, and finally press it into the panko mixture so that it is well coated.
- Heat oil to 350°F in a large saucepan. Fry chicken in batches for 3-5 minutes until cooked through, checking that the center reaches 165°F. Drain on paper towels and serve with preferred sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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