Crispy Popcorn Chicken

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Crispy Popcorn Chicken

Craving a crunchy, juicy treat that’s healthier than takeout?

This Popcorn Chicken recipe is your go-to solution for a quick, satisfying meal!

With a light, crispy coating and tender chicken inside, it’s the perfect bite-sized snack or dinner option.

Best part? You can make it in the oven, air fryer, or deep fryer—whichever method fits your vibe.

Plus, it’s made with simple ingredients that you probably already have in your pantry!

For Popcorn Chicken

Chicken – Use boneless, skinless chicken breasts, cut into bite-sized pieces for the perfect texture and juiciness.
Eggs and Milk – This combination helps create a smooth coating for the flour and cornflakes to stick to, giving that crispy texture.
All-Purpose Flour – Coats the chicken pieces to help bind the cornflakes and seasonings.
Cornflakes – Lightly crushed to create a crispy coating that adds crunch and flavor to the chicken.
Salt & Pepper – Basic seasonings to enhance the natural flavor of the chicken.
Garlic Powder – Adds depth of flavor with a subtle, savory kick.
Paprika – For a touch of smokiness and color.

Crispy Popcorn Chicken

Craving a crunchy, bite-sized snack that’s full of flavor and made with simple ingredients? This homemade Popcorn Chicken hits all the right notes! Whether you bake, air fry, or deep fry, you’ll get a deliciously crispy coating with a juicy, tender inside.

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Course: Main Course

Cuisine: American

Keyword: Crispy Popcorn Chicken

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 355kcal

Ingredients

2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
2 large eggs
¼ cup milk
1 cup all-purpose flour
4 ½ cups cornflakes cereal (lightly crushed)
½ tsp salt
½ tsp freshly ground black pepper
½ tsp garlic powder
¼ tsp paprika

Instructions

Prepare the Chicken:

Place chicken pieces in a bowl or ziplock bag and toss with flour to coat completely. Set aside.

Prepare the Egg Mixture:

In a separate bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika. Set aside.

Coat the Chicken:

In another shallow bowl, combine the crushed cornflakes.
Dip each flour-coated chicken piece into the egg mixture, then press into the cornflakes, ensuring an even coating.

Cook the Chicken:

To Bake: Preheat the oven to 400°F (200°C). Place chicken pieces on a parchment-lined baking sheet and bake for 10 minutes. Flip the chicken and bake for an additional 5-8 minutes, or until fully cooked.
To Air Fry: Lightly coat the air fryer basket with non-stick spray. Arrange half of the chicken pieces in a single layer, then spray the tops with cooking spray. Air fry at 360°F for 3 minutes. Flip the chicken, spray the tops again, and increase the temperature to 400°F. Continue cooking for another 2-3 minutes, or until golden and crispy.
To Deep Fry: Heat vegetable oil in a pot to 350°F. Working in batches, gently lower the chicken pieces into the oil and cook for 3-4 minutes, until golden and cooked through. Transfer to a paper towel-lined plate.

Serve:

Serve warm with your favorite dipping sauces, such as BBQ sauce, hot honey, ranch, Chick-fil-A sauce, or honey mustard.

Notes

Yield: About 40 pieces of popcorn chicken. A serving is approximately 6-7 pieces.
Make Ahead: Coat the chicken in flour, then cover and refrigerate for up to 24 hours before proceeding with the recipe.
To Reheat:
- Air Fryer: Reheat for 2-3 minutes at 360°F until crispy and hot.
- Oven: Preheat to 325°F and bake for 10 minutes, or until hot and crispy.
Freezing:
Let the chicken cool to room temperature, then spread on a baking sheet and freeze for about 1 hour until mostly frozen.
Transfer to a freezer bag and store for up to 3 months.
To reheat, bake at 425°F for 15 minutes, or until heated through.

Nutrition

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Can I make the breading extra crispy?
Yes! For an even crispier coating, try adding cornstarch to the flour. It helps create a crunchier texture when frying. Also, don’t skip the step of pressing the cornflakes onto the chicken for a better grip.
What’s the best way to cook Popcorn Chicken if I don’t have a deep fryer?
No problem! You can bake or air fry your popcorn chicken. Bake at 400°F for about 15 minutes, flipping halfway through. In the air fryer, cook at 360°F for 3 minutes, then flip and cook for another 3 minutes at 400°F.
Can I prepare the chicken ahead of time?
Absolutely! You can bread the chicken pieces and refrigerate them for up to 24 hours before cooking. This makes for a super convenient meal when you’re ready to cook.
How do I keep the chicken from getting soggy?
The trick is to cook the chicken at a high temperature. Whether you’re frying, baking, or air frying, make sure the oil or oven is preheated to the right temperature before adding the chicken.
How can I make the chicken spicier?
For a spicy kick, add cayenne pepper or chili powder to the flour mixture, or sprinkle some red pepper flakes on top before serving. You can also dip it in hot sauce for an extra punch!