Crispy Popcorn Chicken Recipe

Why You’ll Love This Recipe

Crispy popcorn chicken is the ultimate comfort food. With a perfectly seasoned crispy coating and tender chicken inside, it’s a snack that’s hard to resist. The best part? You can easily customize the seasoning to suit your preferences, and it’s simple to make at home. These little bites of chicken are versatile — they can be dipped in your favorite sauces, served as an appetizer, or used in salads and wraps. Plus, they’re great for kids and adults alike!

Ingredients

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch (for extra crispiness)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for a spicy kick)
• 2 large eggs, beaten
• 1 cup buttermilk (or regular milk if preferred)
• Vegetable oil, for frying (or use an air fryer)
• Fresh parsley, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Stovetop Frying Method:

1. Prepare the Chicken: Cut the chicken into bite-sized pieces. Set them aside.
2. Make the Breading Mixture: In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper (if using). Mix until well combined.
3. Dip the Chicken: In another shallow bowl, whisk together the eggs and buttermilk. Dip each piece of chicken into the wet mixture, allowing any excess to drip off, and then coat it in the dry breading mixture, pressing gently to ensure the coating sticks. Repeat for all the chicken pieces.
4. Heat the Oil: In a large skillet, add enough vegetable oil to cover the bottom of the pan and heat it over medium-high heat until it reaches around 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small amount of breading — it should sizzle immediately.
5. Fry the Chicken: Carefully add the breaded chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
6. Drain and Serve: Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces, and garnish with chopped parsley if desired.

Air Fryer Method:

1. Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C).
2. Prepare the Chicken and Breading: Follow the same steps for dipping and breading the chicken pieces as above.
3. Air Fry the Chicken: Lightly spray the air fryer basket with cooking spray. Place the breaded chicken pieces in the basket in a single layer. Air fry for 10-12 minutes, shaking the basket halfway through, until the chicken is golden brown and crispy.
4. Serve: Remove the chicken from the air fryer and serve with your favorite dipping sauces.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 15-20 minutes (depending on frying method)

Variations

• Spicy Popcorn Chicken: Add a teaspoon of hot sauce to the buttermilk mixture or increase the cayenne pepper in the breading for an extra spicy kick.
• Herbed Popcorn Chicken: Add dried herbs like thyme, oregano, or rosemary to the breading mixture for a fragrant, herby flavor.
• Cheese Popcorn Chicken: Add 1/4 cup grated Parmesan cheese to the breading mixture for a cheesy, savory twist.
• Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend, and use cornstarch as usual for a gluten-free version.
• Buffalo Popcorn Chicken: Toss the cooked popcorn chicken in buffalo sauce for a spicy, tangy finish.

Storage/Reheating

• Storage: Store any leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: To keep the chicken crispy, reheat it in the oven at 375°F (190°C) for 5-10 minutes. You can also reheat it in an air fryer for 3-5 minutes to restore the crispiness.
• Freezing: Popcorn chicken freezes well. Allow it to cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat from frozen in the oven or air fryer for 10-12 minutes.

FAQs

1. Can I bake popcorn chicken instead of frying it?

Yes, you can bake it! Preheat your oven to 400°F (200°C) and bake the breaded chicken pieces on a greased baking sheet for 20-25 minutes, flipping halfway through, until golden and crispy.

2. Can I use boneless, skinless chicken thighs?

Yes, chicken thighs work great for popcorn chicken as well. They tend to stay more moist and flavorful, though they may take slightly longer to cook through than breast meat.

3. Can I make the batter ahead of time?

Yes, you can prepare the breading mixture ahead of time and store it in the refrigerator for up to 24 hours. The chicken pieces can be breaded right before cooking.

4. Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but buttermilk gives the chicken a tangy flavor and helps the breading stick better. If you don’t have buttermilk, you can mix regular milk with 1 tablespoon of vinegar or lemon juice to make a quick substitute.

5. Can I make popcorn chicken in bulk and freeze it?

Yes! You can bread the chicken and freeze it raw. When you’re ready to cook, simply fry or air fry it directly from the freezer. If baking, you may need to add an extra few minutes of cooking time.

6. What can I dip popcorn chicken in?

Popcorn chicken pairs perfectly with sauces like honey mustard, BBQ sauce, ranch dressing, or buffalo sauce. You can also try it with a sweet chili sauce or a spicy mayo dip.

7. Can I make popcorn chicken with ground chicken?

Yes, you can use ground chicken for a softer texture. Simply mix the ground chicken with your seasonings and breading, form small balls, and fry them.

8. Is this recipe spicy?

It’s not overly spicy, but you can easily adjust the spice level by adding more cayenne pepper or using spicy sausage in the mixture. You can also serve it with a spicy dip.

9. How do I make sure the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (75°C) when fully cooked. You can check the temperature with a meat thermometer to be sure.

10. Can I use a different oil for frying?

Yes, you can use any oil with a high smoke point for frying, such as vegetable oil, canola oil, or peanut oil.

Conclusion

Crispy popcorn chicken is a delicious, versatile, and easy-to-make snack or meal that’s perfect for any occasion. Whether you fry it, bake it, or air fry it, the result is always crispy, juicy, and full of flavor. Serve it with your favorite dipping sauces for the perfect finger food, or pair it with sides like fries or coleslaw for a complete meal. Enjoy these bite-sized wonders any time you’re craving something crispy and savory!

Crispy Popcorn Chicken Recipe

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Crispy popcorn chicken is a flavorful, bite-sized snack or meal featuring tender chicken coated in a crispy, seasoned breading. Perfect for dipping, snacking, or serving as part of a meal, this dish is simple to prepare and always a crowd-pleaser.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yield: 4 servings
• Category: Snack, Appetizer
• Method: Frying, Air Frying, Baking
• Cuisine: American

Ingredients

1. 1 lb chicken breast or thighs, cut into bite-sized pieces
2. 1/2 cup all-purpose flour
3. 1/2 cup cornstarch (for extra crispiness)
4. 1 teaspoon garlic powder
5. 1 teaspoon onion powder
6. 1 teaspoon paprika
7. 1/2 teaspoon salt (adjust to taste)
8. 1/2 teaspoon black pepper
9. 1/2 teaspoon cayenne pepper (optional, for a spicy kick)
10. 2 large eggs, beaten
11. 1 cup buttermilk (or regular milk if preferred)
12. Vegetable oil, for frying (or use an air fryer)
13. Fresh parsley, chopped (optional, for garnish)

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Instructions

Stovetop Frying Method:
1. Prepare the Chicken: Cut the chicken into bite-sized pieces. Set them aside.
2. Make the Breading Mixture: In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper. Mix until well combined.
3. Dip the Chicken: In another shallow bowl, whisk together the eggs and buttermilk. Dip each chicken piece into the wet mixture, then coat in the dry breading mixture. Repeat for all pieces.
4. Heat the Oil: In a large skillet, heat enough vegetable oil to cover the bottom of the pan over medium-high heat to 350°F (175°C).
5. Fry the Chicken: Fry the chicken in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
6. Serve: Garnish with fresh parsley and serve hot with dipping sauces.

1. Air Fryer Method:
   1. Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C).
   2. Prepare the Chicken and Breading: Follow the same steps for dipping and breading the chicken.
   3. Air Fry the Chicken: Lightly spray the air fryer basket with cooking spray. Arrange the chicken in a single layer and air fry for 10-12 minutes, shaking the basket halfway through.
   4. Serve: Remove from the air fryer and serve with your favorite dipping sauces.

Notes

1. For a spicier version, add more cayenne pepper or hot sauce to the buttermilk mixture.
2. Try different cheese varieties, such as Parmesan or pepper jack, to alter the flavor.
3. If you prefer a gluten-free option, use gluten-free flour and cornstarch in place of regular flour.
4. For a smokier flavor, add smoked paprika to the breading mixture.

Nutrition

• Serving Size: 1 piece
• Calories: 90
• Sugar: 1g
• Sodium: 230mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 25mg