Crispy, juicy and delicious. This recipe for golden lemon pepper popcorn chicken is the ultimate snack or simple meal. It’s delicious served with a dipping sauce as an appetizer for game day or with a side dish for a family dinner.
Ingredients
Full popcorn chicken recipe with instructions can be found in the recipe card.
- Chicken. Boneless chicken thighs or chicken breasts can be used.
- Flour.Â
- Lemon pepper seasoning.Â
- Salt.Â
- Eggs.Â
- Panko bread crumbs.Â
- Oil, for frying.
How to make lemon pepper popcorn chicken
- Prepare and bread the chicken:Â In a shallow bowl, whisk together the flour, lemon pepper seasoning and salt. Whisk the eggs into a separate bowl and combine the panko, a tsp salt and two tsp lemon pepper seasoning into another bowl. Cut the chicken into bite size chunks. Coat the chicken first in the flour, then in the egg and finally in the panko. Make sure the chicken is thoroughly coated with every step.
- Fry: Heat enough oil to deep fry the chicken in a medium saucepan set over medium-high heat. Once the oil is hot, add the chicken in batches and cook until golden brown on the outside and cooked through on the inside. Remove the chicken from the hot oil with a slotted spoon and allow to drain on paper towels.
- Serve: Serve the chicken with lemon wedges and sauce of your choice for dipping.
What to serve with popcorn chicken
Crispy chicken recipes
Ingredients
- 500 g (1lb) chicken cubed
- 1 cup flour
- 4 tsp lemon pepper seasoning
- 1 tsp salt
- 2 eggs beaten
- 2 cups panko bread crumbs
- oil for frying
Instructions
- In a shallow bowl, whisk together the flour, 2 tsp lemon pepper seasoning and half a teaspoon of salt.
- Whisk the eggs into a separate bowl and combine the panko, the rest of the salt and two tsp lemon pepper seasoning into another bowl.
- Cut the chicken into bite size chunks. Coat the chicken first in the flour, then in the egg and finally in the panko.
- Heat enough oil to deep fry the chicken in a medium saucepan set over medium-high heat.
- Once the oil is hot, add the chicken in batches and cook until golden brown on the outside and cooked through on the inside.
- Remove the chicken from the hot oil with a slotted spoon and allow to drain on paper towels.Â
- Serve the chicken with lemon wedges and sauce of your choice for dipping.Â
Nutrition
Calories: 297kcal | Carbohydrates: 23g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 978mg | Potassium: 578mg | Fiber: 2g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg
Do you use 4 or 6 tsp of lemon pepper? Step one says to add it to flour, but step 2 says add 2 tsp to panko so how many tsp do you add in step one?
2 tsp in panko, 2 tsp in flour mixture.