Crispy Fried Popcorn Shrimp

Bread the Shrimp

Pat completely dry with paper towels...

• 1 lb small shrimp (61/70 count), peeled and deveined, tails off

Set up three shallow bowls in a row. In the first, whisk together...

• 1/2 cup all-purpose flour
• 1 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}

In the second, whisk together...

• 1 large egg
• 1/2 cup buttermilk
• 1 tbsp hot sauce

In the third, toss together...

• 1 1/2 cups panko breadcrumbs
• 2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper

Working about 10 at a time, toss the shrimp in the flour and shake off the excess. Drop them into the wet wash with one hand and let the excess drip off, then move them to the panko and use your other, dry hand to scoop crumbs over them and press gently. Set the coated shrimp on a clean plate.

Cook the Shrimp

Option: Deep Fry {id:cook.fry}

Crunchy, golden and done in 2 minutes.

In a heavy pot, heat to 375°F...

• 4 cups vegetable oil

Fry in small batches, without crowding, until golden and the shrimp are opaque, 1 1/2–2 minutes. Lift out with a slotted spoon and drain on paper towels.

Option: Air Fry {id:cook.air, cooktime:+5, cal:-90, fat:-10}

All the crunch of the panko, no pot of oil.

Heat the air fryer to 400°F. Arrange the shrimp in a single layer and mist all over with...

• 1 tbsp vegetable oil, in a spray bottle

Air fry 5–6 minutes, shaking the basket halfway, until golden and opaque. Work in batches.

Serve

Serve hot with ketchup or tartar sauce.