2 large chicken breasts
1/4 vegetable oil
For the breading:
1/2 cup Flour
1/2 cup Panko Breadcrumbs
1 tsp Salt and Pepper
1 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
2 teaspoons Chilli Powder
1 teaspoon Oregano (dried)
For the sauce:
1/4 cup mayonnaise
3 tbsp franks red hot sauce
Pre-heat large skillet with vegetable oil on medium high heat
Cut chicken breast into bite size pieces – about 1 inch
In a bowl combine flour, breadcrumbs, all seasonings, and mix well
In a separate bowl, whisk egg well. Add chicken and stir well to ensure all pieces are thoroughly coated in the egg.
Using large tongs, take all the chicken and drop it into the bowl of dry breading. This is to ensure no extra egg gets added to the bowl, which will change how the breading will stick to the chicken.
Using the tongs, toss the chicken carefully to again ensure they are all coated in the breading. Be careful not to over mix as it can start to remove the breading back off the chicken and make it just clump together.
Use the tong to gently place all the batter-covered chicken in the hot frying pan of oil, placing them well spread out.
Cook, untouched, for approximately 5 minutes on each side, or until dark golden in color with crispy texture. They may stick together, this is okay as they will naturally break nack apart when done; It also makes flipping easier. Flipping too early will risk removing the batter from the chicken.
Prepare a plate with paper towel to place cooked popcorn chicken to soak up some, if any, excess oil.
In another bowl, prepare mayo and hot sauce combination and set aside. Use to dip or toss popcorn chicken.
Wasn’t it awesome? Let me know!