My easy popcorn chicken recipe is everything I love about this popular, poppable dish, but made in the comfort of my own home. I feel good serving this to my kids because I know it’s made with wholesome ingredients despite being deep-fried. These tender chunks of chicken are so flavorful and have the perfect, satisfying crunch.
Popcorn Chicken Recipe
Even as I’ve become a more seasoned home cook, I’ll admit I still take the occasional trip to KFC for their popcorn chicken. I’ve yet to find another version that tastes as good… until now. I seasoned my chicken with a flavorful mix of garlic powder, paprika, onion powder, salt, and black pepper to give it tons of flavor, and it truly rivals KFC’s. The key is to use Panko breadcrumbs for extra crispy chunks.
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How to Store and Reheat
Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 5-7 minutes, until heated through.
How to Freeze
Freeze this chicken in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- I used boneless, skinless chicken breasts, but thighs also work.
- Try to cut the chicken into uniform pieces so it cooks at the same rate.
- To make the chicken easier to cut, you can use partially frozen chicken breasts and a sharp knife. Be sure to let the breasts thaw completely after cutting them.
- Make sure the chicken pieces are thoroughly coated in breading. You don’t want any exposed chicken!
- Let the chicken chill in the refrigerator for at least 15 minutes or up to 2 hours to help the breading stick!
- Don’t overcrowd the frying pot. This will reduce the oil temperature, leading to greasy chicken.
- Use a thermometer to keep track of the oil temperature! If the oil is too cold, your chicken will end up greasy; if it’s too hot, your chicken will end up raw with burnt breading.
- To air fry this chicken, place the dredged chicken pieces in an air fryer basket, spray them with cooking spray, and air fry them at 360°F for about 6 minutes, flipping halfway through.
Popcorn Chicken Recipe
Ingredients
- ¾ cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon ground paprika
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- 1 tablespoon water
- 1½ cups Panko breadcrumbs
- 1 pound boneless, skinless chicken breasts cubed
- ½ inch vegetable oil for frying
Equipment
- Deep Fryer OR
- Dutch Oven AND
- Deep Fry Oil Thermometer
Instructions
- Mix the flour, garlic powder, paprika, onion powder, salt, and black pepper together in a shallow bowl. Beat the eggs and water together in a separate shallow bowl. Place panko in a third shallow bowl.¾ cup all-purpose flour, 2 teaspoons garlic powder, 1 teaspoon ground paprika, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 large eggs, 1 tablespoon water, 1½ cups Panko breadcrumbs
- Dredge chicken pieces in flour mixture and shake off excess. Dip into beaten egg, allowing excess to drip back into the bowl. Press the chicken into the panko until well coated.1 pound boneless, skinless chicken breasts
- Transfer the dredged chicken to a clean plate and refrigerate for 15 minutes to 2 hours.
- Heat ½-inch of oil in a Dutch oven set over medium heat until it’s 350-365°F.½ inch vegetable oil
- When the oil is hot, carefully add the chicken pieces to the skillet, working in batches to avoid crowding the pan. Fry for 2 minutes per side, until golden and cooked through. The internal temperature of the chicken will reach 165°F when done.
- Transfer the cooked chicken to a paper-towel-lined plate, and repeat with the remaining chicken. Serve with your favorite dipping sauce.
Notes
How to Make Popcorn Chicken Step by Step
Prep the Dredging Station: Mix ¾ cup of all-purpose flour, 2 teaspoons of garlic powder, 1 teaspoon of ground paprika, ½ teaspoon of onion powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper together in a shallow bowl. Beat 2 large eggs and 1 tablespoon of water together in a separate shallow bowl. Place 1½ cups of Panko breadcrumbs in a third shallow bowl.
Dredge the Chicken Pieces: Dredge 1 pound of cubed boneless, skinless chicken breasts in the flour mixture and shake off the excess. Next, dip into the beaten egg, allowing the excess to drip back into the bowl. Finally, press the chicken into the Panko until well coated. Transfer the dredged chicken to a clean plate and refrigerate for 15 minutes to 2 hours.
Fry the Chicken Pieces: Heat ½-inch of vegetable oil in a Dutch oven set over medium heat until it’s 350-365°F. When the oil is hot, carefully add the chicken pieces to the skillet, working in batches to avoid crowding the pan. Fry for 2 minutes per side, until golden and cooked through. The internal temperature of the chicken will reach 165°F when done.
Drain and Serve: Transfer the cooked chicken to a paper-towel-lined plate, and repeat with the remaining chicken. Serve with your favorite dipping sauce.
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