Garlic Parm Popcorn Chicken Recipe

Seasoning the Chicken

Cut boneless chicken breasts into bite-sized pieces. In a bowl, season the chicken pieces with salt, pepper, garlic powder, and a little paprika for flavor.

Breading

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with seasoned breadcrumbs. Dip each chicken piece into the flour, then the egg, and finally coat with breadcrumbs.

Frying

Heat oil in a deep fryer or large pan to 350°F (175°C). Fry the breaded chicken in batches for 3-4 minutes or until golden brown and fully cooked. Drain on paper towels and set aside.

Prepare Garlic Butter Base

In a small saucepan, melt butter over medium heat. Add finely minced garlic and cook for 1-2 minutes until fragrant, stirring frequently.

Add Parmesan and Cream

Stir in heavy cream and grated Parmesan cheese. Cook on low heat until the cheese melts and the sauce thickens, about 2-3 minutes. Season with salt and pepper to taste.

Cook the Roux

In a saucepan, melt butter and whisk in an equal amount of flour. Cook for 1-2 minutes until golden brown.

Add Stock and Simmer

Gradually add chicken or beef stock while whisking continuously to avoid lumps. Let the gravy simmer until thickened, about 5-7 minutes. Season with salt and pepper.

Bake or Fry Fries

Cook frozen or fresh cut fries according to package directions or preference. For crispier results, deep fry at 375°F (190°C) until golden. Drain and season with salt.

On a plate or in a serving dish, layer cooked fries. Top with cheese curds while fries are hot so they begin to melt.

Spoon gravy over the cheese curds and fries evenly.

Top with the freshly cooked popcorn chicken.

Drizzle garlic parmesan sauce over the top of the chicken and fries.

Sprinkle with herb-parmesan mix and a pinch of chili flakes to finish. Serve immediately.