Popcorn chicken is small pieces of chicken that are crispy on the outside and juicy inside. This recipe uses easy ingredients and you can cook it in the oven, air fryer, or by frying. It’s a quick and tasty way to make homemade popcorn chicken that’s better than store-bought.
Why You’ll Love This Popcorn Chicken Recipe
You’re going to appreciate how this popcorn chicken brings together the best of taste and texture without any fuss. The use of cornflakes as the outer coating is a game changer—it crisps up beautifully and holds onto the juicy chicken inside. You won’t find that same level of crunch from breadcrumbs or panko alone. Plus, this recipe lets you choose how to cook your chicken, whether baking, air frying, or frying, so you can pick the method that fits your mood or lifestyle.
It’s quick to prepare, and the ingredients are simple and easy to find. The seasoning adds a subtle kick with garlic powder, paprika, salt, and pepper, but it’s gentle enough to let the natural chicken flavor shine through. Whether serving this as a fun snack, appetizer, or part of a main meal, the popcorn chicken is always a crowd-pleaser.
Ingredients You’ll Need for Popcorn Chicken
Here’s what you’ll need to whip up a batch of this crunchy delight:
- 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
Start by preparing the chicken for coating. Place your bite-sized chicken pieces into a bowl or a resealable plastic bag. Add the flour and toss or shake until every piece is coated evenly. This first flour layer helps the egg mixture stick better later on.
Next, mix the eggs, milk, salt, pepper, garlic powder, and paprika in a separate bowl. This creates a flavorful, sticky bath for your chicken to get ready for the crispy cornflake coating.
In a third shallow bowl, place the lightly crushed corn flakes. Take each flour-coated chicken piece and dip it first into the egg mixture, making sure it’s fully covered. Then press it into the crushed corn flakes, gently but firmly, so the flakes cling well to every surface.
Now, it’s time to cook. You have three great options:
- Oven baking: Place the coated chicken on a baking sheet lined with parchment paper. Bake at 400°F (about 200°C) for 10 minutes, then flip each piece and bake for another 5 to 8 minutes. The chicken should be cooked through and the coating crisp.
- Air frying: Spray the bottom of the air fryer basket with cooking spray. Lay half of the chicken pieces in a single layer. Generously spray the tops with cooking spray too. Air fry at 360°F (182°C) for 3 minutes. Flip the pieces, spray again, increase temperature to 400°F (204°C), and cook for another 2 to 3 minutes until golden and crunchy.
- Deep frying: Heat a few inches of vegetable oil in a pot to 350°F (175°C). Carefully drop in batches of chicken pieces and fry for 3-4 minutes until cooked through and crispy. Drain on paper towels.
Once cooked, serve your popcorn chicken warm and enjoy that perfect crispy outside and juicy inside texture.
How to Serve Your Popcorn Chicken
Popcorn chicken is incredibly versatile and can be served in many ways to suit your taste. You can enjoy it simply on its own as a finger food snack with your favorite dipping sauces like BBQ, ranch, honey mustard, or spicy hot honey.
For a more filling meal, toss your popcorn chicken over a fresh salad or pair it with steamed vegetables and rice for a balanced dinner. It’s also fantastic in sandwiches or wraps with crisp lettuce and a drizzle of sauce.
If you’re planning a party or casual gathering, arrange the popcorn chicken on a platter with small bowls of different sauces for guests to choose from. Its bite-sized nature makes it perfect for sharing and easy to eat without utensils.
Expert Tips to Perfect Your Popcorn Chicken
To make sure your popcorn chicken turns out crispy and juicy every time, here are some tips you can rely on:
- Use fresh chicken breasts and cut them into uniform pieces so they cook evenly.
- Don’t skip the flour coating. It acts as a base for the egg wash and helps the corn flakes stick better.
- Lightly crush the corn flakes rather than crushing them into powder. You want some texture to get that crunch.
- If air frying, spray the chicken pieces well with cooking spray on all sides to help them crisp up.
- When deep frying, don’t overcrowd the pot—cook in batches so the oil temperature stays steady.
- Let the chicken rest for a few minutes after cooking so the juices redistribute and the coating sets.
- If you want extra flavor, try adding a pinch of cayenne pepper or smoked paprika to the flour or egg mixture.
How to Store Popcorn Chicken
If you have leftovers or want to prepare popcorn chicken ahead, proper storage is key. Once the chicken cools down to room temperature, place it in an airtight container and refrigerate for up to three days.
To reheat, spread the pieces in a single layer on a baking sheet and warm them in the oven at 325°F (163°C) for about 10 minutes or until crispy and hot again. Using the air fryer to reheat works well too—just air fry for 2-3 minutes until warmed through and crisp.
You can also freeze cooked popcorn chicken. First, freeze the pieces spread out on a baking sheet for about an hour, then transfer them to a freezer-safe bag or container. Frozen popcorn chicken will keep well for up to three months. When ready to eat, bake frozen pieces at 425°F (220°C) for 15 minutes or until heated through.
Variations of Popcorn Chicken to Try
Once you master the basic popcorn chicken recipe, you can experiment with different flavors and coatings to keep things exciting.
- Spicy Popcorn Chicken: Add chili powder, cayenne pepper, or hot sauce to the egg mixture or flour for a fiery kick.
- Parmesan Popcorn Chicken: Mix grated Parmesan cheese into the crushed corn flakes for a cheesy twist.
- Herb-Infused Popcorn Chicken: Add dried herbs like thyme, oregano, or rosemary to the flour or cornflakes for a fresh, aromatic flavor.
- Gluten-Free Option: Use gluten-free flour and gluten-free corn flakes to make this recipe suitable for gluten-sensitive diets.
- Buttermilk Marinade: Soak the chicken pieces in buttermilk for an hour before coating to make the chicken extra tender and flavorful.
These tweaks let you tailor your popcorn chicken to your preferred taste and dietary needs, making it a versatile recipe for any occasion.
Frequently Asked Questions About Popcorn Chicken
What is popcorn chicken?
Popcorn chicken is bite-sized pieces of chicken coated in a crunchy breading and cooked until crispy. It’s named because the small pieces resemble popcorn in size.
Can I make popcorn chicken without deep frying?
Yes! This recipe works well baked in the oven or cooked in an air fryer for a healthier version without sacrificing crunch.
How do I keep popcorn chicken crispy after cooking?
Avoid covering the chicken immediately after cooking. Let it rest on a wire rack so air circulates and keeps the coating crisp.
Can I prepare popcorn chicken ahead of time?
You can prep the chicken pieces coated in flour and store them in the fridge for up to 24 hours before finishing the coating and cooking.
How do I store leftover popcorn chicken?
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer to restore crispiness.
Is popcorn chicken healthy?
While popcorn chicken is tasty, its healthiness depends on cooking method. Baking or air frying reduces added fat compared to deep frying.
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 ½ 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 bowl, coat chicken pieces with flour, ensuring even coverage.
- In a separate bowl, mix eggs, milk, salt, pepper, garlic powder, and paprika.
- In a third bowl, place the crushed corn flakes.
- Dip each flour-coated chicken piece into the egg mixture, then press into corn flakes to coat.
- For oven baking, place coated chicken on a parchment-lined baking sheet and bake at 400°F (200°C) for 10 minutes, flip, then bake for another 5-8 minutes until cooked through.
- For air frying, spray the basket with cooking spray, place in a single layer, spray tops, and air fry at 360°F (182°C) for 3 minutes, flip, then increase to 400°F (204°C) for another 2-3 minutes.
- For deep frying, heat vegetable oil to 350°F (175°C) and fry in batches for 3-4 minutes until crispy.
- Serve warm with your favorite dipping sauces.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!