Start by cutting your chicken into small, bite-sized pieces. I usually aim for pieces about 1 to 1.5 inches in size. If you cut them too big, they won’t cook evenly, and if they’re too small, they might dry out. Once they’re cut, pat them dry with a paper towel. The drier the chicken, the crispier it will be once it hits the oil.

Next, let’s set up a little “dipping station” to make the breading process easy. You’ll need three bowls:

First Bowl – Flour, cornstarch, and a pinch of salt and pepper. Mix it all together.

Second Bowl – Beat a couple of eggs. This is where your chicken will get that delicious, golden coat.

Third Bowl – Panko breadcrumbs, garlic powder, paprika, and any other seasonings you like. I add a little cayenne pepper for a kick, but that’s totally optional.

Now, take each piece of chicken, dredge it in the flour mixture, dip it in the egg, and then coat it in the breadcrumbs. Make sure the chicken is fully coated at each step for the best crunch. Set the breaded chicken aside on a plate.

Heat your oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan but not submerge the chicken entirely. Once the oil is hot (you can test it by dropping a small piece of bread into the oil—if it sizzles, you’re good to go), carefully place the chicken pieces into the pan.

Fry the chicken in batches so you don’t overcrowd the pan. Overcrowding can make the oil temperature drop and result in soggy chicken, and we don’t want that! Fry each batch for about 3-4 minutes on each side, or until the chicken is golden brown and crispy. When done, place the chicken on a paper towel-lined plate to drain any excess oil.

Now, the best part—eating it! Serve your popcorn chicken with your favorite dipping sauce, like ranch, honey mustard, or barbecue sauce. I like to keep it simple with a side of dipping sauce and maybe a little fresh lemon juice on the side for a zingy touch. You can also pair it with a salad or some veggies to make it a more complete meal.