Make the crispiest and tastiest popcorn chicken from the comfort of your home. It is incredibly easy to make, and you only need a few ingredients. These tiny bites are seasoned, breaded, and deep-fried to create a crunchy, golden coating with juicy chicken inside.
What is popcorn chicken?
Popcorn chicken is a type of fried chicken that comes in small, bite-sized pieces. The name “popcorn chicken” comes from its size and shape, which resemble pieces of popcorn. These tiny, crispy bites are perfect for parties, quick meals, or even a late-night craving.
These little bites are popular because they combine the delicious taste of fried chicken with the convenience of bite-sized pieces. Check out our crispy fried chicken recipe if you’re interested in mastering the art of frying.
If you are not a fan of deep-fried indulgences like these bites, you can check out my delicious air fryer popcorn chicken. It’s a guilt-free option!
Choosing the Right Chicken
When making popcorn chicken, selecting the right type of chicken is crucial for the best flavor and texture.
- 1. Boneless Chicken is Best: Always use boneless chicken for popcorn chicken. Chicken breast is a popular choice because it’s lean and easy to cut into small pieces. If you prefer more flavorful and juicy meat, go for chicken thighs.
- 2. Fresh vs. Frozen: Fresh chicken often has better texture and flavor. However, if you’re using frozen chicken, make sure to thaw it completely and pat it dry before seasoning. Excess water can affect the coating and make it less crispy.
- 3. Uniform Pieces for Even Cooking: Cut the chicken into evenly sized pieces to ensure they cook at the same rate. Small, bite-sized pieces are ideal for that classic popcorn chicken experience.
Making It Crispy
Follow these tips to achieve that perfect crunch:
1. Double Coating for Extra Crunch
For maximum crispiness, consider double-coating the chicken. After the first layer of flour, dip it in the egg mixture again and then back into the breadcrumbs.
2. Use Panko Breadcrumbs
Panko breadcrumbs create a lighter, crunchier texture compared to regular breadcrumbs. They’re perfect for achieving that restaurant-quality coating.
3. Keep the Oil at the Right Temperature
Maintaining the oil temperature between 350°F (175°C) and 375°F (190°C) is essential. Too low, and the chicken will absorb oil and become greasy. Too high, and the coating may burn before the chicken is fully cooked.
4. Drain on a Wire Rack
After frying, place the chicken pieces on a wire rack instead of paper towels. This prevents the bottom from becoming soggy and keeps them crispy for longer.
Ingredients for making popcorn chicken
- Chicken breasts: use boneless & skinless chicken breasts cut into bite-sized pieces
- Eggs: makes the breading crispy and tasty
- Flour: Use all-purpose flour or tapioca flour for a gluten-free alternative
- Bread crumbs: I use panko breadcrumbs. It gives the chicken a nice and crunchy texture and taste.
- Spices: Paprika, Black pepper & Garlic powder
- Salt: Add enough to taste
- Vegetable oil for frying
How to make popcorn chicken
- Cut chicken breasts.
- Soak chicken in buttermilk for 10 mins.
- Mix flour, bread crumbs, and spices in another bowl.
- Heat oil in a frying pan.
- Coat chicken in flour mixture and fry in batches for 5 mins each.
- Drain chicken on paper towels and serve hot with dipping sauce.
Frequently Asked Questions
1. What is popcorn chicken made of?
Popcorn chicken is typically made from boneless, skinless chicken breasts or thighs. The chicken is cut into small pieces, seasoned, coated in a breading mixture, and then deep-fried until golden brown. The breading often includes flour, spices, and sometimes breadcrumbs or panko for added crunch.
2. Can I air fry popcorn chicken?
Absolutely! Air frying is also a great way to make popcorn chicken. It is healthy, and the result is a crispy, delicious snack that is perfect for different occasions. You can get the recipe here: delicious air fryer popcorn chicken,
3. How long to fry popcorn chicken
To achieve perfectly crispy popcorn chicken, it’s important to fry it in batches for about 5 minutes each. Frying in batches allows the chicken to cook evenly and ensures that they don’t stick together. Always keep an eye on the chicken and remove it as soon as it turns golden brown to prevent overcooking.
4. How do I store and reheat leftover popcorn chicken?
Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat and keep them crispy, put the pieces on a baking sheet. Bake in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until they are hot. You can also use an air fryer. Just heat them for a few minutes until they are crispy.
5. Can I make gluten-free popcorn chicken?
Yes, you can make gluten-free popcorn chicken by using gluten-free flour and breadcrumbs in the breading mixture. Ensure that all other ingredients, such as seasonings and sauces, are also gluten-free.
6. What sauces go well with popcorn chicken?
- Ketchup
- barbecue sauce
- Ranch dressing
- honey mustard
- Sweet chili sauce
- Buffalo sauce
- Coleslaw: The tangy crunch of coleslaw is a perfect combination with the savory flavors of popcorn chicken.
- Rice and veggies: Looking for something substantial, serve with rice and veggies
- Sweet potato fries: Switch things up with sweet potato fries if you want something a little different and delicious.
- Roasted vegetables: Pairing roasted veggies with popcorn chicken brings a tasty twist to this classic chicken dish.
How to reheat popcorn chicken
To reheat popcorn chicken, you can use several methods, such as an oven, air fryer, microwave, and stovetop. I recommend you use an oven or air fryer for best results, as they can help retain the crispiness of the chicken. If using a microwave, cover the chicken with a damp paper towel and heat on high for 30-60 seconds. Alternatively, you can reheat on the stovetop by heating it in a skillet with a small amount of oil over medium-high heat.
How to store popcorn chicken
Popcorn chicken is best eaten straight out of the oven or air fryer, but if you need to store it, place leftovers in an airtight container or a sealable plastic bag in the refrigerator. I advise that you eat the leftovers within 1-2 days.
Other delicious chicken recipes to try out
- Crispy Oven Fried Chicken Recipe
- Crispy Honey Garlic Chicken Thighs
- Honey Mustard Chicken
- Chicken Fricassee
- Crispy Crunchy Fried Chicken Breast
Popcorn chicken
Ingredients
- 1 pound chicken breasts boneless skinless – cut into bite-sized pieces
- 1 cup flour
- 2 large eggs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 cup panko bread crumb
- Vegetable oil for frying
Instructions
- Cut the chicken breasts into bite-sized pieces.
- In a shallow bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.
- In the third bowl, pour in the breadcrumbs.
- Dredge the chicken pieces in the seasoned flour, making sure all pieces are covered. Shake off the excess flour.
- Dip the floured chicken pieces into the beaten eggs, allowing the excess to drip off. Then roll the chicken pieces in the breadcrumbs, pressing lightly to ensure full coverage.
- Heat the oil in a frying pan over medium-high heat.
- Once the oil is hot, carefully place a few pieces of chicken in the pan. Don't overcrowd the pan; you might have to fry the chicken in several batches.
- Fry the chicken pieces until golden brown and cooked through. About 5 minutes on each side or until the internal temperature reaches 165F.
- Serve the popcorn chicken hot, with your favorite dipping sauce.
Nutrition
I love hearing from you! Let’s connect on YouTube, Facebook, and Instagram. If you try this recipe, don’t forget to tag me on Instagram or Facebook with your creations. I can’t wait to see your beautiful bread rolls!