Do you remember the whole “popcorn chicken” phenomenon? It was years and years ago and I don’t even remember who brought it up first, was it Arby’s? Either way, suddenly people were so excited to get these little “nuggets” of chicken that were actual white meat, crispy and totally easy to eat. In fact, I think a lot of them came in cups. And as I’m saying this I’m realizing that they are probably still out there and because we don’t ever eat fast food (except JCW’s because bless those hot, salty fries and special sauce) I’m just plain clueless. Which brings me to something else I’m clueless about…
Age. Dudes, apparently I am THE WORST judge of a person’s age. Like really. I am always blown away by people when they tell me their age. I think I just assume everyone is my age or younger and I don’t think twice about it. I wont throw out any names here, but let’s just say there are a few bloggers that I literally still cannot believe are older than me. You know who you are. I’m looking at you girls.
So what are you a bad judge of? Chicken being done? Boyfriends? Clothes? I’d love to hear!!
Does Chicken Have a Lot of Protein?
Chicken is packed with protein.
A 3-ounce serving of cooked chicken breast has about 25 grams of protein.
Can You Eat Popcorn Chicken Cold?
It is safe to eat cold chicken that has been thoroughly cooked, as long as it did not stay in the danger zone of temperature for too long before being refrigerated.
Chicken that has been at room temperature for more than 2 hours should probably be discarded.
Can Popcorn Chicken Be Baked Instead of Fried?
Oven baked popcorn chicken is easy to make and tastes just as good as fried popcorn chicken.
Oven baked contains less fat and is actually healthier.
Easy Popcorn Chicken
- 3 chicken breasts cut into 1 1/2" chunks
- 3/4 cup milk
- dash of hot sauce
- 1 cup of flour
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- pinch of salt
- pinch of pepper
- oil for frying
- Season salt
- In a dish, whisk together the milk and hot sauce.
- In another dish, whisk together the dry ingredients.
- Place the chicken in the milk mixture and cover with saran wrap in the fridge for 1 hour.
- Heat a pan 1/3 full of oil over medium heat.
- Remove the chicken and coat in the flour mixture then straight into the hot oil until golden and cooked through, about 3-5 minutes.
- Remove to a paper towel lined plate and sprinkle with extra paprika if desired.