Popcorn Chicken Recipe

4.67 from 3 votes

This easy homemade popcorn chicken is tender, flavorful, and perfectly crunchy. Fry, bake, or air-fry these kid-approved nuggets, and make them ahead for busy nights.

Prep Time15

Cook Time4

Chill Time15

Total Time34

Course: Appetizer, Dinner

Cuisine: American

Servings:

Calories: 467kcal

Author: Becky Hardin

Equipment

Deep Fryer or Dutch Oven
Deep Fry Oil Thermometer optional

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***

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

*I like Panko breadcrumbs because they are lighter and crunchier than regular breadcrumbs. Regular breadcrumbs will work but be less crispy, or try crushed Corn Flakes cereal.

**I used boneless, skinless chicken breasts, but thighs also work.

***Any neutral oil with a high smoke point (canola, peanut, or avocado) will work here. ½ inch is enough for shallow frying, not deep frying.

Tips:

Try to cut the chicken into uniform pieces so it cooks at the same rate.
To easily cut the chicken, freeze it for 15-30 minutes to firm it up.
Before dredging, gently pat chicken pieces with paper towels. This helps the coating stick better and prevents oil splatter.
I recommend keeping a "wet" hand and a "dry" hand when breading so you don't accidentally bread your fingers!
Make sure the chicken pieces are thoroughly coated in breading. You don't want any exposed chicken!
Fry 1-2 pieces of chicken first to make sure the oil temperature is right. This prevents ruining a whole batch.
Don't overcrowd the frying pot. This will reduce the oil temperature, leading to greasy chicken. Cook in batches, and skim out any breading bits between batches to avoid adding a burnt flavor to the 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.
Properly cooked popcorn chicken bites should be 165°F internally.
Keep the cooked chicken warm in a 200°F oven while you finish cooking the rest.
To re-crisp leftovers, bake in a 375°F oven for 5-10 minutes.

Alternative Cooking Methods:

Air Fryer: Preheat the air fryer to 400°F. Lightly spray the breaded chicken pieces with cooking spray and arrange in a single layer in the basket. Cook for 10-12 minutes, shaking halfway through, until golden and the internal temperature reaches 165°F.
Oven: Preheat the oven to 425°F. Place the breaded chicken pieces on a parchment-lined baking sheet and lightly spray with cooking oil. Bake for 15-20 minutes, flipping halfway, until golden and cooked through to 165°F internally.

Make-Ahead: Let the chicken chill in the refrigerator for at least 15 minutes or up to 2 hours to help the breading stick! You can also freeze the breaded chicken pieces on a parchment-lined baking sheet for 1-2 hours, then transfer to a freezer bag. Fry straight from frozen (just add 1-2 minutes to cooking time).

Storage: Store popcorn chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition