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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Active Time:20 minsTotal Time:20 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(8-ounce)boneless, skinless chicken breasts, cut into 3/4-inch pieces3/4teaspoonsalt, divided1/4cupwhole-wheat flour1/2teaspoononion powder1/2teaspoongarlic powder1/2teaspoonpaprika2cupswhole-wheat panko breadcrumbs2largeeggs, lightly beaten1 1/2cupscanola oilorother neutral cooking oil
Cook Mode(Keep screen awake)
Ingredients
2(8-ounce)boneless, skinless chicken breasts, cut into 3/4-inch pieces
3/4teaspoonsalt, divided
1/4cupwhole-wheat flour
1/2teaspoononion powder
1/2teaspoongarlic powder
1/2teaspoonpaprika
2cupswhole-wheat panko breadcrumbs
2largeeggs, lightly beaten
1 1/2cupscanola oilorother neutral cooking oil
Directions
Place chicken in a medium bowl; season with 1/2 teaspoon salt.
Whisk flour, onion powder, garlic powder and paprika together in a shallow dish. Place panko in another shallow dish and eggs in a third shallow dish.
Working in 4 batches, dredge the chicken in the flour mixture, turning to evenly coat. Shake off excess, transfer to the egg and turn to evenly coat. Let excess egg drip off; place in the panko and turn to coat, gently pressing to adhere. Transfer to a plate; repeat the process with the remaining chicken. (Discard any remaining flour mixture, egg and panko.)
Heat oil in a large (12-inch) nonstick skillet over medium-high heat to 350°F. Adjust heat, as needed, to maintain the oil temperature. Carefully add half the chicken in a single layer; cook, undisturbed, until the underside is golden brown, about 1 minute. Flip and cook, undisturbed, until golden brown and a thermometer inserted into the thickest portion registers 165°F, 1 to 2 minutes. Transfer the chicken to a paper-towel-lined plate. Repeat with the remaining chicken. Sprinkle with the remaining 1/4 teaspoon salt.
EquipmentDeep-fry thermometer
Equipment
Deep-fry thermometer
Frequently Asked QuestionsThis popcorn chicken is made from leanchicken breast, an excellent source of protein, B vitamins and minerals, like choline. It’s coated with whole-wheat flour and whole-wheat panko breadcrumbs, providing the benefits of whole grains, including a small amount of fiber, vitamins, minerals and antioxidants. Theeggs, which act as a binding agent for the coating, also provide a little more protein, vitamins, minerals and antioxidants.While you may have heard the hype about how canola oil increases inflammation, this is not rooted in research.Canola oilis a mix of mono- and polyunsaturated fats. And while it does have more omega-6s than omega-3s, it is still a healthy choice, especially for cooking.Whole-wheat panko is made with whole-wheat flour, whereas regular panko is typically made with white flour. Both versions make good coatings for air-fried, baked and fried chicken, but the whole-wheat panko provides a little more fiber. And if you were wondering if there is such a thing as gluten-free panko, yes, there is. Several manufacturers produce gluten-free panko. You can find all versions of panko in the grocery aisle with the breadcrumbs or in the international foods aisle.Anything that goes well with fried chicken would be fabulous with popcorn chicken. Serve it with something light and refreshing like a salad,coleslawor cut-up fresh veggies. Or pair it with another comfort food likemacaroni and cheese, baked sweet potato fries, green beans orcornbread.Neutral oil is what you want to use in frying because it has a high smoke point and won’t add extra flavor. It’s also the one you generally want for baking as well. Some of the most common neutral oils include avocado, canola, corn, grapeseed, peanut, refinedolive(cooking and extra-light varieties), safflower and refined sesame.
Frequently Asked Questions
This popcorn chicken is made from leanchicken breast, an excellent source of protein, B vitamins and minerals, like choline. It’s coated with whole-wheat flour and whole-wheat panko breadcrumbs, providing the benefits of whole grains, including a small amount of fiber, vitamins, minerals and antioxidants. Theeggs, which act as a binding agent for the coating, also provide a little more protein, vitamins, minerals and antioxidants.
While you may have heard the hype about how canola oil increases inflammation, this is not rooted in research.Canola oilis a mix of mono- and polyunsaturated fats. And while it does have more omega-6s than omega-3s, it is still a healthy choice, especially for cooking.
Whole-wheat panko is made with whole-wheat flour, whereas regular panko is typically made with white flour. Both versions make good coatings for air-fried, baked and fried chicken, but the whole-wheat panko provides a little more fiber. And if you were wondering if there is such a thing as gluten-free panko, yes, there is. Several manufacturers produce gluten-free panko. You can find all versions of panko in the grocery aisle with the breadcrumbs or in the international foods aisle.
Anything that goes well with fried chicken would be fabulous with popcorn chicken. Serve it with something light and refreshing like a salad,coleslawor cut-up fresh veggies. Or pair it with another comfort food likemacaroni and cheese, baked sweet potato fries, green beans orcornbread.
Neutral oil is what you want to use in frying because it has a high smoke point and won’t add extra flavor. It’s also the one you generally want for baking as well. Some of the most common neutral oils include avocado, canola, corn, grapeseed, peanut, refinedolive(cooking and extra-light varieties), safflower and refined sesame.
EatingWell.com, April 2024
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Nutrition Facts(per serving)401Calories25gFat22gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
