This easy Popcorn Chicken Recipe is everything you love about this popular, poppable dish, but made with fresh ingredients in the comfort of your own home! They’re flavorful and have the perfect, satisfying crunch.
What’s in This Easy Popcorn Chicken Recipe?
We seasoned our chicken with a flavorful mix of garlic powder, paprika, onion powder, salt, and black pepper to give these bite-sized pieces of chicken tons of flavor!
- Flour: All-purpose flour helps the egg stick to the chicken.
- Spices: Garlic powder, paprika, onion powder, kosher salt, and black pepper give this chicken a delicious flavor.
- Eggs: Help the breadcrumbs stick to the chicken.
- Breadcrumbs: Panko breadcrumbs make this chicken extra crunchy.
- Chicken: We used boneless, skinless chicken breasts, but thighs also work.
- Oil: Vegetable oil is the perfect high smoke point neutral oil for frying chicken.
Variations
We like to use whatever breadcrumbs we have on hand. Italian or plain breadcrumbs work well– or try ground-up cornflakes!
To make this chicken gluten-free, swap the all-purpose flour for gluten-free flour and use gluten-free breadcrumbs.
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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 from the Test Kitchen
It’s important to refrigerate the dredged chicken pieces for at least 15 minutes or up to 2 hours, so make sure to plan ahead!
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
- 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.
How to Make – 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: Dredge 1 pound of cubed boneless, skinless chicken breasts in the 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. Transfer the dredged chicken to a clean plate and refrigerate for 15 minutes to 2 hours.
Fry the Chicken: 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.
Popcorn chicken is much smaller than chicken nuggets, at about half the size, and it is also traditionally made from chicken breast meat. Nuggets are generally made from ground chicken from both the breasts and thighs.
Not really. This chicken is pretty high in saturated fat, cholesterol, and sodium, so it is best enjoyed in moderation!
Absolutely! To bake this chicken, place the dredged pieces on a parchment-lined baking sheet and bake at 400°F for about 17 minutes, flipping halfway through.
You sure can! 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.
What’s the difference between popcorn chicken and chicken nuggets?
Popcorn chicken is much smaller than chicken nuggets, at about half the size, and it is also traditionally made from chicken breast meat. Nuggets are generally made from ground chicken from both the breasts and thighs.
BUT … YOUR Nuggets recipe is also made from chicken pieces NOT from minced chicken ????
Hi Stella, yes, we prefer it that way! We answer commonly asked questions on our recipes to help clarify understanding!