Crispy Popcorn Chicken Without Breadcrumbs (Best Recipe)

This Popcorn Chicken Without Breadcrumbs will blow your mind!

If you love the crunchy texture of popcorn chicken but want a version without breadcrumbs, then this recipe is perfect for you!

Popcorn Chicken Without Breadcrumbs

Using simple ingredients readily available in your pantry, you can achieve the same delicious, crispy coating for your chicken pieces.

Popcorn chicken is an ever-popular snack that can be served at parties and potlucks or enjoyed as an appetizer at home. Its bite-sized nature also makes it an ideal snack for kids.

This recipe is versatile; you can use chicken breasts or chicken thighs, depending on your preference. So, let’s get into it!

Popcorn Chicken Without Breadcrumbs

The absence of breadcrumbs does not compromise the final result of this popcorn chicken. The combination of flour and some other seasonings will give you a delectable crispy exterior.

This dish is particularly appealing if you’re following a gluten-free diet, as most traditional popcorn chicken recipes use breadcrumbs.

The cooking process is similar to the regular version. You’ll cut the chicken into small, bite-sized pieces, dip them into an egg wash, coat them in flour, and deep fry to perfection.

The result is irresistibly crispy and well-seasoned popcorn chicken that’s great to eat on its own or dunk in your favorite condiments!

Ingredients

Here’s what you’ll need for the popcorn chicken:

  • Chicken: 2 boneless, skinless chicken breasts or 4 boneless, skinless chicken thighs (cubed).
  • Egg: 1 egg, beaten.
  • Flour: 1/2 cup (60g) all-purpose flour.

For the seasoning, you’ll need:

  • Salt: 1/2 tablespoon.
  • Pepper (optional): 1/4 teaspoon.

You’ll also need oil for frying.

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How To Make Popcorn Chicken Without Breadcrumbs

1. Prepare the chicken

  • Cut your chicken into small, bite-sized pieces that are all around the same size. This ensures even cooking.

2. Season the chicken

  • In a bowl, mix your flour, salt, and pepper (if using).
  • Sprinkle the flour mixture over the chicken, coating it evenly and pressing it into the chicken pieces.

3. Coat the chicken with egg and flour

  • In a separate bowl, beat an egg.
  • Dip each chicken piece into the beaten egg, shaking off any excess.
  • Then, roll each piece in the flour mixture once again, ensuring they are completely coated.

4. Fry the chicken

  • Heat your oil for deep frying, using a deep fryer or a heavy-bottomed pan.
  • Carefully drop the chicken pieces into the hot oil. Be careful not to overcrowd the pan.
  • Fry until the chicken is golden brown and cooked thoroughly.
  • Use a slotted spoon or tongs to remove the chicken from the oil and place it on a paper towel-lined plate to drain the excess oil.
  • Repeat with the remaining chicken pieces.

5. Serve and enjoy!

  • Once all the chicken is cooked and drained, it’s ready to serve!
  • Serve it hot with your choice of condiments, if desired.

Tips for the Best Popcorn Chicken

Here are a few suggestions to ensure the best popcorn chicken:

  • Cut chicken into uniform sizes: To have evenly cooked chicken, ensure that you cut the chicken into uniform bite-sized pieces.
  • Ensure proper oil temperature: Maintaining the right oil temperature while frying is crucial. If the oil is too hot, the outside will burn quickly, leaving the inside undercooked. If it’s not hot enough, the coating may become greasy.
  • Drain the excess oil: After frying, make sure to drain the excess oil by placing the chicken on a paper towel to keep them crispy.
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Variations

  • Add more spices: Customize the seasoning to your liking. You can add a variety of other spices like paprika, garlic powder, onion powder, or even some cayenne pepper for a spicy kick.
  • Use a different flour: If you’re avoiding all-purpose flour, you can try using other types of flour, such as almond flour or chickpea flour.
  • Air fryer option: If you prefer a healthier version, you can try air frying the chicken instead of deep frying. Adjust the cooking time and temperature according to your air fryer’s instructions.

What to Serve With Popcorn Chicken

Popcorn chicken makes a great snack, but you can also serve it as a side dish or even the main protein for a meal. Here are some ideas for accompaniments:

  • Fresh vegetable sticks with a dip such as ranch or tzatziki.
  • Coleslaw or a side salad for a refreshing contrast.
  • French fries or sweet potato fries for a complete “chicken and fries” meal.
  • In smaller portions, popcorn chicken can be added to a wrap or a salad for extra protein and crunch.

Storage Tips

Popcorn chicken is best enjoyed fresh, but if you have leftovers, you can store them properly and reheat for later.

Allow the chicken to cool completely, then transfer it to an airtight container or ziplock bag, and store it in the refrigerator. It should last for up to 3 days.

To reheat, it’s best to use an oven or an air fryer for a few minutes to retain the crispiness. If using a microwave, cover the chicken to prevent it from drying out. However, note that the texture may not be as crunchy as when freshly made.

For long-term storage, you can also freeze the cooked chicken. Again, ensure it has completely cooled, then place it in a freezer-safe container or bag. It’s best to consume it within 1-2 months for the best quality. Thaw before reheating, then follow the same instructions depending on your reheating method.

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As usual, it’s important to use your discretion and check for any signs of spoilage before consuming refrigerated or frozen leftovers.

Popcorn Chicken Without Breadcrumbs

Popcorn Chicken (No Breadcrumbs)

If you're looking for a crispy and delicious recipe for popcorn chicken without breadcrumbs, you're in luck! This recipe uses a simple flour coating to achieve the perfect crunch. It's easy to make and a great snack or appetizer for any occasion.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 388 kcal

Ingredients
  

  • 2 boneless, skinless chicken breasts or 4 boneless, skinless chicken thighs (cubed)
  • 1 egg beaten
  • ½ cup all-purpose flour (60g)
  • ½ tsp salt
  • 1/4 cup pepper (optional)
  • Oil for frying

Instructions
 

  • Cut the chicken into small, bite-sized pieces.
  • In a bowl, mix the flour, salt, and pepper (if using).
  • Sprinkle the flour mixture over the chicken, coating it evenly and pressing it into the chicken pieces.
  • In a separate bowl, beat the egg.
  • Dip each chicken piece into the beaten egg, shaking off any excess.
  • Roll each piece in the flour mixture again, ensuring they are completely coated.
  • Heat oil for deep frying in a deep fryer or heavy-bottomed pan.
  • Carefully drop the chicken pieces into the hot oil, being careful not to overcrowd the pan.
  • Fry until the chicken is golden brown and cooked thoroughly.
  • Use a slotted spoon or tongs to remove the chicken from the oil and place it on a paper towel-lined plate to drain the excess oil.
  • Repeat with the remaining chicken pieces.
  • Once all the chicken is cooked and drained, it's ready to serve! Serve hot with your favorite condiments.