Description
This Popcorn Chicken with Sweet Chili Sauce recipe offers crispy, bite-sized fried chicken morsels coated in a flavorful triple-dredge breading and tossed in a warm, sweet, and spicy chili sauce. Perfect as appetizers for gatherings or snacks, these golden brown popcorn chicken bites deliver a satisfying crunchy texture with a tangy kick from the homemade sweet chili glaze.
Ingredients
Scale
Chicken and Breading
- 2 lbs. chicken tenderloins, cut into ½ to 1 ounce pieces
- 4 cups all-purpose flour
- 1 tablespoon baking powder (Clabber Girl® recommended)
- 1 tablespoon salt
- 4 teaspoons black pepper (Spice Islands® recommended)
- 4 eggs
- 2 cups buttermilk
- Crisco® All-Vegetable Shortening, for frying
Sweet Chili Sauce
- 1 batch Sweet Chili Sauce (homemade or store-bought)
Instructions
- Prepare the Chicken: Cut the chicken tenderloins into bite-sized pieces, approximately ½ to 1 ounce each, to ensure even cooking and ideal bite-size for appetizers.
- Mix Dry Ingredients: In a shallow dish, such as a 9×13-inch baking dish, whisk together the all-purpose flour, baking powder, salt, and black pepper thoroughly to create the seasoned breading mixture.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs and buttermilk until fully combined to create a smooth egg wash for coating the chicken pieces.
- First Flour Coating: Place a few pieces of chicken in the flour mixture and toss them gently to coat each piece evenly, shaking off any excess flour.
- First Egg Dip: Dip the floured chicken pieces carefully into the egg and buttermilk mixture, making sure they are fully covered, then shake off excess egg mixture.
- Second Flour Coating: Return the chicken to the flour mixture and toss again to apply a second layer of flour coating for extra crispiness.
- Second Egg Dip: Dip the chicken once more into the egg mixture, shaking off any excess to avoid sogginess.
- Final Flour Coating: Coat the chicken in flour one last time, ensuring a thick, even breading that will fry up crunchy.
- Arrange Breaded Chicken: Place the fully breaded chicken pieces on a platter or baking sheet, ready for frying.
- Heat Shortening: In a deep fryer or a heavy-bottomed deep skillet, heat Crisco® All-Vegetable Shortening to 375°F (190°C) for optimal frying temperature.
- Fry Chicken in Batches: Add chicken pieces carefully to the hot shortening without overcrowding to maintain temperature, frying each batch for 5-6 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Drain Fried Chicken: Remove fried chicken and drain on paper towel–lined baking sheets to absorb excess oil and keep them crisp.
- Keep Warm if Needed: If frying multiple batches, keep the cooked chicken warm by placing them on a baking rack over a baking sheet inside a 200°F oven.
- Heat Sweet Chili Sauce: Microwave the sweet chili sauce for 1 minute first, then stir it. Continue heating in 30-second intervals until the sauce is thoroughly warm.
- Toss Chicken with Sauce: Place all the fried chicken in a large bowl and pour the heated sweet chili sauce over the pieces.
- Coat Chicken Evenly: Toss the chicken gently but thoroughly to coat each piece in the sauce, ensuring every bite is flavorful.
Notes
- Ensure the shortening is at the correct temperature (375°F) before frying to avoid greasy chicken and ensure crispiness.
- Do not overcrowd the fryer; frying in small batches keeps oil temperature stable and chicken crispy.
- Using buttermilk in the egg wash helps tenderize the chicken and adds flavor.
- The triple dredging process (flour-egg-flour-egg-flour) creates an extra crunchy coating.
- If preferred, you can use a thermometer to check chicken doneness with an internal temperature of 165°F (74°C).
- Keep cooked chicken warm in a low oven to maintain crisp texture until all batches are done.
- This recipe pairs well with other dipping sauces if you want to add variety.
