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Crispy, delicious Popcorn Chicken is a family favorite!! It’s easy to make, but it’s a hit with the entire family making dinner a cinch.
If you’re looking for an easy dinner idea – look no further! Popcorn Chicken is an easy recipe that the whole family loves. Serve it with some Crockpot Mac and Cheese, Pasta Salad, or even Fruit Salad for a simple meal!
Homemade Popcorn Chicken
These fried chicken nuggets are a crispy and delicious favorite!
You’d be surprised just how simple this homemade Popcorn Chicken is. What’s even better is that it only requires a few ingredients!!
Not only do we like to make this chicken for an appetizer or dinner, but it’s a great addition for salads too.
Change it up with the kind of breading used (Panko or different bread crumbs). No matter how you make it, I’m sure you will quickly see just how yummy it is.
Prepping the Chicken
Cut the chicken. The biggest tip I have when cutting bite-sized pieces of chicken is to use half-frozen breasts and a sharp kitchen knife. The almost frozen chicken cuts beautiful even pieces.
I prefer using boneless skinless chicken breast but you can use boneless skinless thighs as well.
Marinate. If you have time I suggest marinating the chicken in buttermilk for at least an hour, but not more than 12 hours. The buttermilk marinade helps the chicken to fry up flaky and delicious.
Add spice. I like to add some kick to my chicken. Mix any of the following ingredients with the panko crumbs:
- Cayenne Pepper
- Paprika
- Chipotle Flakes
- Red Chili Flakes
How to Make Popcorn Chicken
This Popcorn Chicken recipe is beyond simple to make!
OIL. Begin, by adding 1-2 inches of vegetable oil to a medium pan and heat on the medium setting.
3 BOWLS. Mix together flour and garlic salt in a small bowl. In another small bowl add buttermilk. In a third small bowl add the panko crumbs. Place the three bowls in a line.
COAT. Dip the chicken pieces in the flour mixture first followed by the buttermilk and lastly the panko crumbs. Dip all the chicken pieces making sure that all sides are coated with each ingredient.
- For double-coated chicken pieces dip the pieces in the buttermilk a second time and again in the panko crumbs. If you’re making a double coating you will need extra milk and panko crumbs.
Place a paper towel on a plate next to the stove near the hot oil.
FRY. Working in batches, place the chicken pieces in the hot oil. Fry for 3-4 minutes on each side or until golden brown.
Once the pieces are done use tongs to remove them from the oil and place them on the paper towel-lined plate.
Panko alternatives. Instead of using panko crumbs, use plain or seasoned bread crumbs, crushed cornflakes, or crushed ritz crackers.
Alternative Cooking Methods
Oven bake. To save a few calories, bake this recipe for Popcorn Chicken in the oven.
- Preheat the oven to 400°F.
- Bake for 8-10 minutes flip and bake for another 8-10 minutes.
- Finish them off under the broiler to help give a bit more crunch.
Air fry. Using an air fryer is another great alternative.
- Set the temperature to 400°F.
- Spray cooking oil on the air fryer basket.
- Arrange the popcorn chicken in a single layer without the pieces touching.
For a bit more crispiness, lightly spray the tops of the chicken with cooking spray. Cook the chicken for about 8-10 minutes depending on the size. Flip them at the halfway mark. Cook each batch in the same manner.
Serving and Storing Tips
Ketchup is a classic dipping sauce, but for more sauce flavors, check out these favorites:
Make/store ahead of time. Raw chicken pieces can be coated the day before and kept covered in the fridge until you’re ready to fry them.
FREEZE cooked Popcorn Chicken for up to 4 months. After the chicken has been cooked, allow the pieces to cool and store them in an airtight freezer container. Reheat in the oven.
For More kid-friendly foods:
Popcorn Chicken
Ingredients
- 2 boneless skinless chicken breasts, cubed
- ½ cup all-purpose flour
- 1 teaspoon garlic salt (with parsley flakes)
- 1 cup buttermilk
- 2 cups panko crumbs
- pepper
- vegetable oil
Instructions
- Add 1-2 inches of vegetable oil to a medium pan and heat on the medium setting.
- Mix flour and garlic salt in a small bowl. In another small bowl add buttermilk. In a third small bowl add the panko crumbs. Place the three bowls in a line.
- Dip the chicken pieces in the flour mixture first followed by the buttermilk and lastly the panko crumbs. Dip all the chicken pieces making sure that all sides are coated with each ingredient.
- For a double coating dip the pieces in the buttermilk a second time and again in the panko crumbs. You will need extra milk and panko crumbs.
- Place a paper towel on a plate next to the stove near the hot oil.
- Working in batches, place the chicken pieces in the hot oil. Fry for 3-4 minutes on each side or until golden brown. Once the pieces are done use tongs to remove them from the oil and place them on the paper towel-lined plate
- Serve warm with your favorite dipping sauce.
Video
Notes
- We suggest marinating the chicken in buttermilk for at least an hour, but not more than 12 hours. The buttermilk marinade helps the chicken to fry up flaky and delicious.
- Use boneless skinless chicken breasts, avoid chicken thighs as they are too fatty to fry in small cubes.
- Be sure the oil is at the right temperature, about 350°F. Too cold and the chicken will become oily. Too hot and the chicken will burn before the center is cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super excited to try this! Quick question, when marinating in the buttermilk ahead of time, should I dredge in the flour before doing that or just mariante and then do flour milk, panko?
Didn’t have buttermilk, so used regular milk. It was a big it for family dinner…my 5 yo grandson’s birthday dinner! Will definitely make this again!
Rose
I’m so glad you loved it! Thanks for sharing what you did.