Ingredients
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
- 1 cup low-fat buttermilk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup all-purpose flour
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon paprika
- 1 large egg beaten
- 2 cups panko breadcrumbs
- 2 cups canola oil for frying
Instructions
- Place the chicken pieces in a bowl. Pour in the low-fat buttermilk and add salt and black pepper. Mix well and let marinate for 15 minutes.
- In a shallow dish, combine the all-purpose flour with the garlic powder, onion powder, and paprika. In another dish, whisk the egg. Put the panko breadcrumbs in a third dish.
- Coat each marinated chicken piece in the flour mixture, then the beaten egg, and finally cover it evenly with panko breadcrumbs.
- Heat canola oil in a deep pan to 350°F. Fry the chicken pieces in small batches for 3-4 minutes until golden brown, ensuring the temperature stays between 350°F to 375°F. Use a slotted spoon to remove them and place on paper towels to drain.
- Serve the warm popcorn chicken with your favorite dipping sauce.
