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Homemade Fritos Popcorn Chicken recipe photo

Fritos Popcorn Chicken

Crispy, bite-sized fried chicken pieces coated in crushed Original Fritos for extra crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Cutting Board
  • Chef’s knife
  • zipper-style plastic bag
  • Mixing Bowls
  • Food Processor (optional)
  • rimmed baking sheets
  • Dutch oven or heavy pot
  • slotted spoon or spider skimmer

Ingredients
  

  • 2 skinless boneless chicken breasts trimmed
  • 1 tablespoon cider vinegar
  • 1 tablespoon cornstarch
  • 1 egg white
  • 1 1/4 cups all-purpose flour divided
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons onion powder
  • 2 teaspoons granulated garlic
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup water
  • 1 1/4 cups Original Fritos finely crushed, divided; use food processor if possible
  • 1 1/2 quarts peanut or vegetable oil for frying, amount depends on pot size (about 1-inch depth)
  • favorite dipping sauce

Instructions
 

  • Pat the chicken breasts dry and season with 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper; cut into 1/2-inch pieces and place in a zipper-style plastic bag.
  • Make the slurry: in a small bowl whisk together 1 tablespoon cider vinegar, 1 tablespoon cornstarch and the egg white until smooth. Pour the slurry over the chicken in the bag, seal, shake to coat, and refrigerate 15–30 minutes.
  • In a large bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 1/2 teaspoons baking powder, 2 teaspoons onion powder, 2 teaspoons granulated garlic, 1 tablespoon granulated sugar, 2 teaspoons kosher salt, 1/2 teaspoon ground black pepper and 1/4 teaspoon cayenne pepper.
  • Add 1/4 cup water to the dry mixture and rub with your fingers until the mixture forms tiny craggy bits and holds like damp sand when squeezed.
  • Stir in 1 cup finely crushed Fritos to the flour mixture and mix to combine.
  • Remove the chicken from the fridge and place half the pieces into the flour–Fritos mixture; toss thoroughly so each piece is coated, then spread the coated pieces on a rimmed baking sheet.
  • Add the remaining 1/4 cup flour and 1/4 cup crushed Fritos to the bowl, whisk to combine, then coat the remaining chicken pieces the same way and place them on the baking sheet.
  • Pour oil into a Dutch oven to about 1 inch deep and heat over medium-high until the oil reaches 400°F (about 205°C).
  • Line a rimmed baking sheet with paper towels. Working in batches, carefully add half the coated chicken to the hot oil using a slotted spoon or spider and keep the pieces moving; fry 2–3 minutes until golden brown and cooked through. Transfer to the paper towel–lined sheet.
  • Reheat the oil to 400°F if needed and fry the remaining chicken the same way, then transfer to the prepared sheet. Let the chicken rest 5 minutes before serving with your favorite dipping sauce.

Notes

  • Serves 2 as an entree or 4 as an appetizer.
  • Do not overcrowd the pot; fry in batches to maintain oil temperature.
  • Best enjoyed immediately for peak crispiness.
  • Cut pieces to similar sizes for even cooking.