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Chicken Poppers

Crispy, bite-sized fried chicken pieces perfect for dipping and snacking.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings

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 a bowl, whisk together the flour, salt, black pepper, paprika, and garlic powder until evenly combined.
  • In a second bowl, whisk the eggs with the buttermilk until smooth.
  • In a third bowl, combine the panko breadcrumbs and grated Parmesan cheese.
  • Working with one piece at a time, dredge the chicken in the seasoned flour, shake off excess, dip into the egg mixture, then press into the panko-Parmesan mixture to fully coat.
  • Pour neutral oil into a large saucepan or deep fryer to a depth of about 1–2 inches and heat to 350°F (175°C).
  • Fry the chicken in batches, taking care not to overcrowd, for 3–5 minutes per batch until golden and the internal temperature reaches 165°F (74°C).
  • Remove the chicken with a slotted spoon or tongs and drain on paper towels, then serve hot with your preferred dipping sauce.

Equipment

  • Mixing Bowls
  • Whisk
  • large saucepan or deep fryer
  • Instant-read thermometer
  • Slotted spoon or tongs
  • Paper Towels

Notes

  • Use an instant-read thermometer to ensure chicken reaches 165°F.
  • Do not overcrowd the pan to keep oil temperature steady.
  • Pat chicken dry before coating for better adhesion.