Popcorn Chicken
This popcorn chicken recipe makes ultra-crispy, golden chicken bites that are juicy on the inside and perfectly seasoned on the outside. Easy to fry, air fry, or bake, it’s a fast, family-friendly recipe that works for weeknight dinners, game day snacks, or party appetizers.
Ingredients
- 1½ lbs boneless skinless chicken breast, cut into 1-inch pieces
- ¾ cup buttermilk or milk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ¾ tsp salt
- ½ tsp black pepper
- Neutral oil for frying (vegetable or canola)
Instructions
- Prep
- Cut chicken into small, even bite-size pieces.
- Season lightly with salt and pepper.
- Soak chicken in buttermilk for at least 10 minutes.
- Breading
- In a bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- Place beaten eggs in a separate bowl.
- Dip chicken pieces into egg, then coat thoroughly in the flour mixture.
- Frying Method
- Heat oil to 350°F in a deep skillet or saucepan.
- Fry chicken in batches for 3–4 minutes, until golden and crispy.
- Remove and drain on paper towels or a wire rack.
- Air Fryer Method
- Preheat air fryer to 400°F.
- Spray breaded chicken lightly with oil.
- Air fry for 8–10 minutes, shaking halfway through.
- Oven Method
- Preheat oven to 425°F.
- Place chicken on a wire rack set over a baking sheet.
- Spray lightly with oil and bake 18–22 minutes, flipping once.
- Sprinkle lightly with salt while hot and rest 2 minutes before serving.
Notes
- Cornstarch is key for an extra-crispy coating—don’t skip it.
- Cook in batches to maintain oil temperature.
- Season immediately after cooking for the best flavor.