Step-by-Step Instructions for Popcorn Chicken

• Begin by using a meat mallet to pound the boneless, skinless chicken breasts into even, thin pieces, ensuring they cook uniformly. Next, chop the pounded chicken into bite-sized cubes and set them aside on a clean cutting board.
• In a mixing bowl, whisk together the milk and sour cream until smooth. Once combined, add the chicken cubes into the bowl, then sprinkle in the salt, ensuring each piece is well-coated. Cover the bowl with plastic wrap and let the chicken marinate for at least one hour in the refrigerator, or up to overnight for deeper flavor infusion.
• While your chicken marinates, prepare the breading. In a separate large bowl, combine the all-purpose flour, panko breadcrumbs, salt, black pepper, onion powder, garlic powder, and cayenne pepper. Whisk the mixture until all ingredients are evenly distributed.
• After marination, take each piece of chicken and dip it into the breading mixture, ensuring an even and thorough coating on all sides. Press the breadcrumbs onto the chicken gently to adhere well.
• In a heavy-bottomed pot, pour the vegetable oil and heat it over medium-high heat until it reaches a bubbling temperature (around 350°F). Use a thermometer to ensure precise heat.
• Working in small batches, carefully add the coated chicken pieces to the hot oil, frying for about 5-7 minutes or until they turn a beautiful golden brown and are cooked through. Use a slotted spoon to gently stir the chicken occasionally for even frying.
• Once the popcorn chicken is golden and crispy, use a slotted spoon to remove the pieces from the hot oil. Place them on a wire rack set over a baking sheet or on paper towels to drain excess oil.
• After the chicken has drained and cooled slightly, serve your delicious popcorn chicken! Pair it with your favorite dipping sauces like honey mustard or BBQ.