Best 5 Garlic Popcorn Chicken Recipes

POPCORN CHICKEN

Steps:

• Mix flour, garlic powder, salt, and black pepper together in a bowl. Beat eggs and lemon juice together in a separate bowl.
• Heat 1 1/2 to 2 inches of oil in a large pot over medium heat.
• Dip the chicken pieces into the flour mixture, then the egg mixture, and again into the flour mixture.
• Test the oil to make sure it is hot enough: a small amount of flour dropped in should sizzle. Place 10 pieces of chicken into the hot oil; cook until golden brown, about 8 minutes. Remove from the oil and drain on a paper towel lined plate and season with salt. Repeat with remaining chicken.

BAKED POPCORN CHICKEN WITH HONEY-GARLIC GLAZE

Steps:

• Preheat the oven to 450°F. Line a baking sheet with foil and grease it generously with cooking spray.
• Trim any fat from the chicken thighs and cut them into 1/2-inch pieces.
• Add the flour and salt to a sealable plastic bag. Add the chicken to the bag, press out any air then seal the bag shut. Shake the bag until the chicken pieces are coated on all sides.
• In a shallow dish, whisk together the eggs.
• Add the breadcrumbs to a second shallow dish.
• Remove each piece of chicken from the bag and shake off any excess flour. Dip the chicken in the eggs, shake off any excess, then dip it in the breadcrumbs, pressing to coat the chicken on all sides. Repeat the coating process with all of the chicken pieces, arranging them in a single layer on the prepared baking sheet.
• Spray the chicken pieces with cooking spray then bake them for 8 minutes. Flip each chicken piece once then continue baking until cooked through and crispy, an additional 5 to 10 minutes. While the chicken is baking, make the sauce.
• Add the olive oil to a small saucepan set over medium-low heat.
• Add the minced garlic and cook, stirring frequently, until golden brown and fragrant, about 2 minutes. Add the crushed red pepper flakes (optional) and cook and additional 30 seconds.
• Add the honey and apple cider vinegar, whisking to combine.
• In a small bowl, whisk together the chicken broth and cornstarch.
• Increase the heat to medium-high and whisk in the brother mixture. Bring the mixture to a boil until it thickens slightly, about 3 minutes. Transfer it to a serving bowl.
• Remove the popcorn chicken from the oven and serve it with the sauce for dipping.
• If you prefer to toss the popcorn chicken with the sauce, rather than use the sauce as a dip, you can double the sauce recipe but use only 1 tablespoon cornstarch.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

GARLIC PARMESAN CHICKEN POPPERS RECIPE BY TASTY

Steps:

• Slice chicken breasts into bite-sized chunks.
• Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
• Place the flour and eggs into separate bowls.
• Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
• Heat oil in a large pot over medium-high heat.
• Fry the chicken pieces until deep-golden brown and crispy.
• Set aside on a paper towel to drain.
• In a pan over medium heat, cook the butter, garlic, and parsley until garlic is barely starting to brown.
• Toss the chicken in the garlic butter mixture until evenly coated.
• Turn off the heat, then toss the chicken in the parmesan.
• Enjoy!

GARLIC POPCORN CHICKEN

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a baking pan.
• Season chicken with salt and pepper.
• Combine bread crumbs and Parmesan cheese in a bowl.
• Heat olive oil in a small saucepan over low heat, about 1 minute. Add garlic; stir and remove from heat. Coat chicken in the oil and dip into the bread crumb mixture. Transfer coated chicken to the prepared baking pan.
• Bake in the preheated oven until golden brown and crispy, 15 to 20 minutes.

AIR-FRIED GARLIC POPCORN CHICKEN RECIPE BY TASTY

Steps:

• Line a small baking sheet with parchment paper.
• In a medium bowl, mix together the flour, pepper, paprika, and 2 tablespoons of McCormick® Lawry's® Seasoned Salt.
• In a second medium bowl, whisk together the eggs and milk.
• In a third medium bowl, mix together the cornflakes and 2 tablespoons of Lawry's® Seasoned Salt.
• Working in batches, toss the chicken pieces in the flour mixture until fully coated, shaking off any excess. Transfer to the egg mixture and toss until fully coated. Transfer the chicken to the cornflake mixture and coat completely, then coat once more in the eggs and cornflakes. Transfer to the prepared baking sheet. Once all of the chicken has been coated, chill in the refrigerator for about 10 minutes.
• Meanwhile make the garlic butter: To each of 2 separate medium, microwave-safe bowls, add 1¼ cups of butter and microwave in 30-second intervals until completely melted.
• Grate 4 garlic cloves directly into each bowl, then add 1½ teaspoons garlic powder and 1½ teaspoons McCormick® Lawry's® Seasoned Salt to each bowl, and stir until fully combined.
• Add the coated chicken to a bowl of garlic butter and toss until completely coated.
• Preheat the air fryer to 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches to avoid overcrowding, air-fry the popcorn chicken for 10 minutes, until fully cooked through and golden brown.
• Toss the cooked chicken in the second bowl of garlic butter to coat completely, then transfer to the wire rack to cool slightly.
• Serve the popcorn chicken with ranch dressing for dipping.
• Enjoy!