Popcorn-Coated Popcorn Chicken

Here is the recipe:

Ingredients:

• 1 pound of boneless, skinless chicken breasts divided into 1-inch chunks
• One teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko bread crumbs
• 1/4 cup buttermilk
• One egg, beaten
• Vegetable oil for frying

Instructions:

1. Take a large bowl and combine the chicken, salt, and pepper. Toss to coat.
2. Whisk together the flour, cornstarch, Parmesan cheese, and panko bread crumbs in a separate thin bowl.
3. In a third thin bowl, whisk together the buttermilk and egg.
4. Dip the chicken pieces first in the buttermilk mixture, then in the flour mixture, and then in the panko mixture.
5. Heat the oil in a large skillet or Dutch oven over medium heat.
6. Working in batches, fry the chicken pieces for 3-4 minutes per side or until golden brown and cooked through.
7. Serve the chicken immediately after draining it on paper towels.

 

Tips:

• For a crispier coating, double-fry the chicken. Fry the chicken for 3-4 minutes per side, then remove from the heat and let cool for a few minutes. Reheat the oil and fry the chicken for 2-3 minutes per side or until golden brown and cooked through.
• To make the chicken ahead of time, bread the chicken and refrigerate it for up to 24 hours before frying.
• Serve the chicken with your favourite dipping sauce, such as ranch dressing, honey mustard, or sweet and sour sauce.