Start by cutting the chicken breasts into small, uniform bite-sized pieces, about 2 cm (0.8 inches). Pat them dry with paper towels to remove excess moisture, which helps achieve a crisp coating.
Set up your breading station: in one shallow bowl, place the flour seasoned with salt, pepper, and paprika; in another, beat the egg with a splash of water or milk; and in the third, spread out the panko breadcrumbs.
Dredge each chicken piece in the seasoned flour, shaking off any excess. Then, dip it into the egg wash, ensuring it’s coated thoroughly. Finally, press the chicken into the panko breadcrumbs, pressing gently to help the coating adhere well.
Heat your oil in a deep-fryer or heavy-bottomed pot to 180°C (350°F). Use a thermometer to monitor the temperature—this ensures a crispy, golden exterior without burning.
Carefully place the coated chicken pieces into the hot oil, working in small batches to avoid overcrowding. Fry for about 3-4 minutes, turning occasionally, until they turn a beautiful golden brown and are crispy all over.
Use a slotted spoon to lift the fried chicken popcorn from the oil, and transfer them onto a wire rack set over paper towels to drain excess oil. Rest for a couple of minutes to help the coating set and stay crispy.
Repeat the frying process with remaining chicken pieces until all are cooked through and crispy. Keep an eye on the oil temperature to maintain even, golden results.
Serve your homemade chicken popcorn hot, straight from the fryer, with your favorite dips or just as they are. The coating should crackle with each bite, revealing tender, juicy chicken inside.
