This popcorn chicken recipe is a lot easier than you would expect. Golden nuggets of tender chicken blanketed in a crispy fried coating, all made in under 30 minutes!
Why this recipe works
This popcorn chicken recipe is a keeper. Why? Because they aren’t greasy, don’t require any marinating, and you don’t have to sit in the drive-thru line to get them. Just dredge, dip, and deep fry. They’re kind of like chicken nuggets with their own special shape and a little more character to their breading.
I know that deep frying things can sometimes seem daunting, but these crispy bite-sized chicken morsels require nothing more than some flour, seasonings, eggs, and oil to make it onto the plate and into your stomach. If you have chicken breasts and oil on hand, then you’re already halfway there. Let’s get it started.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You can purchase already trimmed chicken breasts (which are a little more pricey) or the bulk family packs that you will need to trim. Whatever works best for you. We usually purchase packages that say “up to 1%-4% water retained”, but stay away from packages with a higher water percentage. Chicken can often be injected with water to plump them up. However, in our experience, we’ve found that excess water will evaporate when cooked causing the chicken to shrink considerably.
How to Make Popcorn Chicken
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the deep fryer to 345°F.
- Trim excess fat from chicken and cut into 2-inch cubes.
- Put half of the flour into the first breading tray and the other half into the second breading tray.
- To the second breading tray, add the garlic powder, onion powder, pepper, and salt. Whisk together until completely combined.
- In a small bowl, whisk the egg and water together.
- Dredge chicken cubes in flour (first breading tray), then coat in egg mixture.
- Dredge the egg coated chicken cube in the seasoned flour (second breading tray).
- Add chicken to the fryer basket, being careful not to crowd the pieces, and carefully lower into the hot oil. Cook for 4-5 minutes, shaking the basket after the first dunk so they don’t stick together.
- Remove and drain on paper towels.
Frequently Asked Questions & Expert Tips
You can use a Dutch oven or deep sided skillet to make popcorn chicken if you do not have a deep fryer. If you do, be sure to use a thermometer to test the oil temperature.
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in an air fryer at 350F for around 5 minutes or in the oven set to 350F for 10-15 minutes, or until warmed through.
Serving Suggestions
Serve your popcorn chicken with dippers such as ranch, barbecue sauce, sweet and sour, or honey mustard. Pair them with french fries, onion rings, or sweet potato fries.
You can also snuggle the fried popcorn chicken into a soft tortilla garnished with slaw and sauce or toss them into a salad. They aren’t bound to being an appetizer only!
More Related Recipes
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Popcorn Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1.25 pounds boneless skinless chicken breasts
- 1 cup all purpose flour divided
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 large egg
- 2 Tablespoons water
- Oil for frying. such as vegetable or canola
Things You’ll Need
- Deep fryer or Dutch oven/deep sided skillet
Before You Begin
- Make sure the temperature is high enough, otherwise you will oil-log your food. The oil temperature should be at least 335 F, use a food thermometer to check it. When the temp is high enough, the hot oil will work quickly and create a shell around the food preventing oil from getting in. Also, be sure when you remove cooked food from the oil to place it on a wire rack. We line a baking sheet with paper towels then place a wire rack over the top. This allows ALL sides of the food to drain and not sit in oil.
- You can purchase already trimmed chicken breasts (which are a little more pricey) or the bulk family packs that you will need to trim. Whatever works best for you. We usually purchase packages that say “up to 1%-4% water retained”, but stay away from packages with a higher water percentage. Chicken can often be injected with water to plump them up. However, in our experience, we’ve found that excess water will evaporate when cooked causing the chicken to shrink considerably.
Instructions
- Preheat the deep fryer to 345 F.
- Trim excess fat from chicken and cut into 2-inch cubes.1.25 pounds boneless skinless chicken breasts
- Put 1/2 cup of the flour into the first breading tray and 1/2 cup of flour into the second breading tray.
- To the second breading tray, add the garlic powder, onion powder, pepper, and salt. Whisk together until completely combined.1 Tablespoon onion powder, 1 Tablespoon garlic powder, 1 teaspoon black pepper, 1 teaspoon salt
- In a small bowl, whisk the egg and water together.1 large egg, 2 Tablespoons water
- Dredge chicken cubes in flour (first breading tray), then coat in egg mixture.
- Dredge the egg coated chicken cube in the seasoned flour (second breading tray).
- Add chicken to the fryer basket, being careful not to crowd the pieces, and carefully lower into the hot oil. Cook for 4-5 minutes, shaking the basket after the first dunk so they don’t stick together.
- Remove and drain on paper towels.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in an air fryer at 350F for around 5 minutes or in the oven set to 350F for 10-15 minutes, or until warmed through.
Nutrition
Chef Antoine Davis
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