Popcorn Chicken Recipe
Crispy, bite-sized, and addictively good, this Popcorn Chicken Recipe brings crunchy nuggets of joy straight to your kitchen. Make your own batch that rivals any fast-food favorite.
Seasoned perfectly and fried to golden perfection, these juicy morsels are an instant hit for game nights, parties, or just a fun family dinner. The spice level and seasonings are yours to play with.
What You’ll Need for Perfect Popcorn Chicken
- Chicken Breast – Lean, tender meat cut into bite-sized pieces for quick, even frying.
- Cornstarch or All-Purpose Flour – Creates that light, crisp outer layer that holds the seasoning.
- Egg Whites or Buttermilk/Yogurt – Binds the coating to the chicken, adding moisture and a slight tang.
- Panko Crumbs – Give extra crunch compared to regular bread crumbs, making each bite delightfully crispy.
- Seasoning Mix – A blend of garlic powder, paprika, onion powder, pepper, and salt for big, bold flavor.
- Oil for Frying – Neutral oil like vegetable or canola works best for deep frying without overpowering the taste.
How to Make Popcorn Chicken in a Snap
Start by cutting your chicken into small, even pieces for a perfect, uniform cook. Toss them in your seasoning mix, then dip into beaten egg whites or buttermilk to lock in moisture.
Coat each piece generously in cornstarch, then roll in panko crumbs for that signature crunch. Fry in hot oil in batches until golden and cooked through, about 4–5 minutes per batch.
Let your fried popcorn chicken rest on a wire rack to stay crisp. If you’d rather bake, pop them in a preheated oven at 375°F for 14 minutes, flipping halfway. Or, for a healthier twist, air fry at 400°F for about 10 minutes.
Tips & Fun Twists for Popcorn Chicken
For extra juicy chicken, marinate the pieces in buttermilk for a few hours or overnight—this tenderizes and adds flavor. If you want a spicy kick, add cayenne or chili powder to the seasoning mix or dust with sriracha powder just before serving.
To keep things interesting, swap regular panko for seasoned or spicy breadcrumbs. Love Asian flavors? A sprinkle of seaweed seasoning or wasabi powder takes this popcorn chicken in a fun new direction.
Keeping Leftovers Crispy & Delicious
Store any leftover popcorn chicken in an airtight container in the fridge for up to three days. To reheat without losing that signature crunch, bake in a preheated oven at 350°F for about 10 minutes or pop them in the air fryer for a few minutes until heated through. Avoid microwaving, as it tends to make the coating soggy.
This Popcorn Chicken Recipe is endlessly adaptable—perfect for dipping, snacking, or stuffing into wraps and sliders. Make a big batch, and watch them disappear faster than you made them!
Popcorn Chicken Recipe
Ingredients
- 1 lb 450–500 g boneless chicken breast
- 2 egg whites or ½ cup buttermilk or yogurt
- ¼ cup cornstarch or all-purpose flour
- Oil for deep frying
- 2 cups panko crumbs or bread crumbs
- ½ to 1½ teaspoon paprika cayenne pepper, or red chili powder
- ¾ to 1 teaspoon salt to taste
- ¼ teaspoon allspice or 2 teaspoons garam masala
- 2 tablespoons buttermilk or yogurt optional
- ½ teaspoon ground black pepper
- 1 teaspoon onion powder optional
- 1½ teaspoons garlic powder or 1 tablespoon ginger garlic paste
- Optional: 2 teaspoons wasabi or sriracha powder for serving
Instructions
- Cut the chicken into small, even-sized pieces for uniform cooking. Combine the chicken with the seasoning mix and, if desired, blend in 2 tablespoons of buttermilk or yogurt. Cover and refrigerate for at least 30 minutes or up to 8 hours. Add the egg whites or buttermilk to the marinated chicken and mix thoroughly. Dust in cornstarch gradually, ensuring each piece is well-coated and the mixture remains moist. Spread the panko crumbs on a plate. Working piece by piece, dredge the chicken in the crumbs, pressing gently so the coating adheres firmly, resembling a double-breaded texture. Arrange the breaded pieces on a tray, then allow them to rest for 10–15 minutes or refrigerate in an airtight container for up to 48 hours.
- Heat oil in a deep pan over medium heat until it reaches about 350–375°F (175–190°C). Test by dropping a breadcrumb—if it sizzles and rises without burning, the oil is ready. Carefully lower each breaded chicken piece into the oil without stirring immediately to prevent the coating from separating. Avoid overcrowding; fry in batches to maintain the oil’s temperature. After 2 minutes, stir gently and fry until each piece turns golden and crisp, ensuring the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a wire rack set over paper towels or to a colander. Between batches, lower the heat, skim out loose crumbs with a mesh skimmer, and bring the oil back to frying temperature before proceeding.
- Baking Option: Preheat the oven to 375°F (190°C). Arrange the prepared chicken on a tray and bake on the center rack for about 14 minutes, turning halfway through, until fully cooked.
- Air Fryer Option: Place the coated chicken in the air fryer basket and cook at 400°F (200°C) for approximately 10 minutes, flipping at the 5-minute mark. Ensure the internal temperature reaches 165°F (74°C) before serving.
