Zucchini Popcorn Chicken

If you're looking for a dish that combines the crispy delight of popcorn chicken with the wholesome goodness of vegetables, look no further than Zucchini Popcorn Chicken. This innovative recipe takes a beloved classic and gives it a healthy twist, making it an excellent choice for family dinners, casual gatherings, or even meal prep for the week ahead. Zucchini, known for its mild flavor and versatility, pairs beautifully with tender, juicy chicken, creating a dish that is not only delicious but also visually appealing.

Experience the delightful combination of crispy popcorn chicken and healthy zucchini with this easy-to-make Zucchini Popcorn Chicken recipe. Perfect for family dinners or gatherings, this dish introduces vegetables in a fun way that will please both kids and adults. Marinate chicken in buttermilk for tenderness, prepare zucchini for the perfect crunch, and enjoy this nutritious meal that's full of flavor. Discover the joy of cooking and make this dish a staple in your home.

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Ingredients

2 medium zucchinis, cut into bite-sized pieces

1 pound boneless, skinless chicken breasts, cut into bite-sized chunks

1 cup buttermilk

2 cups panko breadcrumbs

½ cup all-purpose flour

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

Vegetable oil for frying

Fresh parsley, chopped (for garnish)

Optional: hot sauce, for serving

Instructions

Marinate the Chicken:

- In a medium bowl, coat the chicken chunks with buttermilk ensuring every piece is immersed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight. This will tenderize the chicken and enhance its flavor.

Prepare the Zucchini:

- While the chicken is marinating, slice the zucchinis into bite-sized pieces. If desired, sprinkle them with a pinch of salt and let them sit for 20 minutes to draw out excess moisture. Afterward, pat the pieces dry with paper towels to ensure a crispy coating.

Set Up the Breading Station:

- In a shallow dish, mix together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, oregano, and thyme until well combined.

- In a separate shallow bowl, pour in the panko breadcrumbs for coating.

Bread the Chicken and Zucchini:

- Once the chicken has marinated, take it out of the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, dip it back into the buttermilk, then coat it thoroughly with panko breadcrumbs. Gently press the breadcrumbs onto the chicken for better adhesion.

- Follow the same coating steps for the zucchini pieces, ensuring they are well-covered in the panko for maximum crispiness.

Fry the Popcorn Chicken:

- In a large skillet, pour in enough vegetable oil to cover the bottom by about ½ inch. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). Carefully place the breaded chicken in the hot oil in batches; do not overcrowd the pan. Fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Use a slotted spoon to transfer the cooked chicken to a plate lined with paper towels to absorb excess oil.

- Repeat the frying process with the battered zucchini pieces, cooking them until they're golden and crispy, about 3-4 minutes.

Serve:

- On a large serving platter, arrange the crispy chicken and zucchini pieces. Garnish generously with freshly chopped parsley for a vibrant touch. Serve hot with optional hot sauce on the side for those who enjoy a spicy kick.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4-6 servings