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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