Popcorn Chicken

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.

1. Preheat the deep fryer to 345°F.
2. Trim excess fat from chicken and cut into 2-inch cubes.
3. Put half of the flour into the first breading tray and the other half into the second breading tray.
4. To the second breading tray, add the garlic powder, onion powder, pepper, and salt. Whisk together until completely combined.
5. In a small bowl, whisk the egg and water together.
6. Dredge chicken cubes in flour (first breading tray), then coat in egg mixture.
7. Dredge the egg coated chicken cube in the seasoned flour (second breading tray).
8. 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.
9. 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

• Fried Scallops
• Popcorn Shrimp
• Fried Chicken Wings
• Air Fryer Chicken Nuggets

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