Popcorn Chicken is a fun and tasty dish that brings crispy, bite-sized pieces of chicken to your table. You’ll love how this homemade version stays juicy inside while getting that perfect crunch outside.
Why We Love This Popcorn Chicken Recipe
You’ll find this recipe easy to follow and packed with flavors that make every bite satisfying. The use of crushed cornflakes instead of traditional breadcrumbs adds a unique crunch that sets it apart. It’s healthier than most fast-food versions because you can control the cooking method, especially when using the oven or air fryer. This means less oil without sacrificing that crispy texture you crave. Plus, it’s perfect for quick dinners, snacks, or party appetizers. You get a simple, fun dish that feels homemade but looks like it came from a restaurant.
Ingredients for Popcorn Chicken
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (about 2-3 large breasts)
- 2 large eggs
- ¼ cup milk
- 1 cup all-purpose flour
- 4 ½ cups corn flakes cereal, lightly crushed
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
How to Make Popcorn Chicken Directions
Start by preparing the chicken pieces. Place them in a large bowl or a resealable bag and add the flour. Toss or shake the chicken until each piece is coated well in flour. This step helps the egg mixture stick to the chicken later. Set the coated chicken aside.
Next, mix the eggs, milk, salt, pepper, garlic powder, and paprika in a separate bowl. Stir until everything is combined into a smooth mixture. In another shallow bowl, place the crushed cornflakes. These will be your crunchy coating.
Take each flour-coated chicken piece and dip it into the egg mixture, ensuring it’s fully covered. Then press the chicken piece into the crushed cornflakes. You want the flakes to stick well, so press gently but firmly. Repeat this process with all the chicken pieces.
For cooking, you have three options:
- Oven: Place the coated chicken on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F for 10 minutes. Flip the pieces over and bake for another 5 to 8 minutes until the chicken is cooked through and the coating is crisp.
- Air Fryer: Spray the bottom of the air fryer basket with nonstick spray. Place half of the chicken in a single layer inside. Spray the tops generously with cooking spray. Air fry at 360°F for 3 minutes. Flip the chicken, spray again, then increase the temperature to 400°F and cook for 2 to 3 more minutes. The result will be crispy and perfectly cooked pieces.
- Deep Fry: Heat vegetable oil to 350°F in a deep pot. Fry the chicken in batches, cooking for 3 to 4 minutes until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
Once cooked, serve the popcorn chicken warm with your favorite dipping sauces like BBQ, ranch, or a spicy honey sauce for a sweet kick.
How to Serve Popcorn Chicken
Serving your popcorn chicken is simple but can be fun. This dish pairs well with many dips, so keep a variety ready for guests or family to choose from. Classic options like ranch dressing or BBQ sauce are always hits. You can also try honey mustard or a spicy hot sauce if you prefer some heat.
For a complete meal, serve popcorn chicken alongside fresh salads or steamed veggies to balance the crispy texture. It’s also great with French fries or sweet potato fries for a traditional comfort food feel.
If you want to make it a snack or party appetizer, arrange the popcorn chicken on a platter with toothpicks. This makes it easy for guests to grab a bite. Adding some colorful sliced vegetables or pickles on the side can brighten up the plate.
Expert Tips for Popcorn Chicken
To get the best results, here are some tips that will elevate your popcorn chicken:
- Use fresh chicken breasts and cut them evenly to ensure all pieces cook at the same rate. Smaller pieces will cook faster and give more crispiness.
- Crushing the cornflakes lightly but not into powder helps create the crunchy coating you want. Too fine and it won’t crisp properly.
- When coating the chicken, press the cornflake crumbs firmly to avoid them falling off during cooking.
- If baking or air frying, spraying the coated chicken with cooking spray helps achieve a golden color and crisp texture.
- Don’t overcrowd the air fryer basket or baking sheet. Giving each piece room allows the heat to circulate and crisps the coating evenly.
- You can prepare the chicken ahead of time by coating it in flour and storing it covered in the fridge for up to 24 hours before completing the recipe.
How to Store Popcorn Chicken
To keep your popcorn chicken fresh, let it cool completely before storing. Place the pieces in an airtight container and refrigerate for up to 3 days. When you want to enjoy leftovers, reheat in the oven or air fryer for the best crispiness.
If you want to store for longer, freeze the cooked popcorn chicken. Spread the pieces on a baking sheet to freeze individually for about an hour, then transfer to a freezer-safe bag or container. Frozen popcorn chicken can last up to 3 months.
To reheat from frozen, bake at 425°F for 15 minutes or until heated through and crispy. Avoid microwaving as it makes the coating soggy.
Variations of Popcorn Chicken
This popcorn chicken recipe is versatile and easy to adapt. You can change the seasonings in the egg mixture to match your taste preferences. Adding some cayenne pepper will give a spicy kick, or swap paprika for smoked paprika for a richer flavor.
Try coating the chicken in crushed rice cereal or panko breadcrumbs instead of cornflakes for a different texture. Each option will bring a unique crispiness.
For a gluten-free version, use gluten-free flour and cornflakes. This way, anyone can enjoy this tasty treat.
You can also switch up the dipping sauces. Serve with honey mustard, sriracha mayo, or a tangy yogurt-based sauce to keep things interesting.
FAQ About Popcorn Chicken
What makes popcorn chicken different from regular fried chicken?
Popcorn chicken is cut into small bite-sized pieces and coated with a crunchy outer layer, often made with crushed cereal like cornflakes. It’s designed to be a snack or appetizer rather than a full meal piece.
Can I bake popcorn chicken instead of frying?
Yes, baking or air frying popcorn chicken is a healthier option that still delivers a crispy texture. Just make sure to spray the chicken with cooking spray for the best crunch.
How do I keep the coating crispy after cooking?
To keep the coating crisp, avoid covering the chicken immediately after cooking. Store it in a single layer and reheat in the oven or air fryer rather than the microwave.
Can I freeze cooked popcorn chicken?
Absolutely. Freeze the cooked pieces individually on a baking sheet before transferring to a freezer-safe container. This keeps the coating intact. Reheat in the oven for best results.
Is popcorn chicken suitable for meal prep?
Yes, popcorn chicken is perfect for meal prep. You can cook a large batch and store it in the fridge or freezer. Reheat as needed for quick meals or snacks.
Popcorn Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 large eggs
- 1/4 cup milk
- 1 cup all-purpose flour
- 4 1/2 cups corn flakes cereal (lightly crushed)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- In a large bowl or resealable bag, toss the chicken pieces with flour until well coated. Set aside.
- In a separate bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika until smooth.
- Place crushed cornflakes in another shallow bowl.
- Dip each flour-coated chicken piece into the egg mixture, then press into the crushed cornflakes to coat well. Repeat with all pieces.
- For cooking options:
- Oven: Place coated chicken on a baking sheet lined with parchment paper. Bake at 400°F for 10 minutes, flip, and bake for an additional 5-8 minutes until cooked through and crispy.
- Air Fryer: Spray basket with nonstick spray. Place half the chicken in a single layer, spray tops with cooking spray. Air fry at 360°F for 3 minutes, flip, then increase to 400°F and cook for another 2-3 minutes.
- Deep Fry: Heat vegetable oil to 350°F. Fry chicken in batches for 3-4 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- Serve warm with your favorite dipping sauces like BBQ, ranch, or spicy honey sauce.
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