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In the world of culinary creativity, the combination of unexpected ingredients can lead to delightful surprises. One such innovation is Zucchini Popcorn Chicken—a dish that artfully melds the deliciousness of crispy, seasoned chicken with the freshness of zucchini. This unique recipe not only appeals to the taste buds but also offers a healthier twist on traditional popcorn chicken, making it a fantastic option for families looking to incorporate more vegetables into their meals. Whether you’re hosting a casual family dinner or throwing a festive gathering, Zucchini Popcorn Chicken is sure to impress and satisfy a variety of palates.

Zucchini Popcorn Chicken

Discover the deliciousness of Zucchini Popcorn Chicken, a family-friendly recipe that blends crispy chicken with nutritious zucchini for a healthier twist on a classic favorite. This creative dish not only satisfies cravings but also encourages healthy eating with its rich vitamins and minerals. Perfect for family dinners or festive gatherings, Zucchini Popcorn Chicken is sure to impress even the pickiest eaters. Try this easy recipe today and make mealtime memorable!
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Ingredients
  

2 medium zucchinis, chopped into bite-sized pieces

1 pound boneless, skinless chicken breasts, diced 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-sized bowl, combine the diced chicken with the buttermilk. Ensure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight to infuse maximum flavor and tenderness.

      Prepare the Zucchini:

        - While the chicken marinates, chop the zucchinis into bite-sized pieces. If desired, sprinkle a small pinch of salt over the zucchini and allow it to sit for 20 minutes to draw out excess moisture. Afterward, pat the zucchini pieces dry with paper towels to prevent excess moisture during frying.

          Set Up the Breading Station:

            - In a shallow bowl, mix together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, black pepper, oregano, and thyme until well blended.

              - In a separate shallow bowl, place the panko breadcrumbs.

                Bread the Chicken and Zucchini:

                  - Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour, then return it to the buttermilk, and finally, coat it in the panko breadcrumbs, pressing down gently to help the breadcrumbs stick.

                    - Follow the same breading process for the zucchini pieces, ensuring they are thoroughly coated.

                      Fry the Popcorn Chicken:

                        - In a large skillet, add vegetable oil until it reaches about ½ inch in depth. Heat the oil over medium-high heat until it shimmers (approximately 350°F/175°C). Carefully add the breaded chicken to the oil in batches, being sure not to overcrowd the skillet. Fry each batch until golden brown and cooked through, about 5-7 minutes on each side. Using a slotted spoon, transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

                          - Repeat the frying process with the zucchini pieces, frying them until golden and crispy, approximately 3-4 minutes.

                            Serve:

                              - On a large serving platter, artfully arrange the crispy fried chicken and zucchini. Garnish with freshly chopped parsley for a pop of color. Serve hot with optional hot sauce on the side for those who enjoy a little heat.

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