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Crispy Popcorn Chicken Recipe

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★★★★★

4.5 from 59 reviews

Crispy and flavorful Popcorn Chicken made with bite-sized pieces of boneless chicken breast coated in a seasoned batter and panko crumbs. This versatile recipe can be deep-fried, baked, or air fried to perfection and served with your favorite seasoning for an irresistible snack or meal.

Ingredients

Scale

Chicken and Coating

  • 1 lb (450 to 500 grams) chicken breast (boneless)
  • ¼ cup cornstarch or all-purpose flour
  • 2 tablespoons buttermilk or yogurt (optional, skip to make dairy-free)
  • 2 egg whites (or ½ cup buttermilk or yogurt)
  • 2 cups panko crumbs (or bread crumbs)
  • Oil for deep frying

Seasoning (or 1½ tablespoons Cajun spice mix)

  • ¾ to 1 teaspoon salt (adjust to taste)
  • 1 teaspoon onion powder (optional)
  • 1½ teaspoons garlic powder (or 1 tbsp ginger garlic paste)
  • ½ teaspoon ground black pepper (pepper powder)
  • ½ to 1½ teaspoon paprika (or cayenne pepper or red chilli powder)
  • ¼ teaspoon allspice or 2 teaspoons garam masala

Optional for Serving

  • 2 teaspoons seasoning like wasabi or sriracha powder

Instructions

  1. Prepare Chicken Pieces: Cut the chicken breast into tiny bite-sized, uniform pieces to ensure even cooking.
  2. Season the Chicken: In a bowl, mix the chicken with the seasoning blend thoroughly. Optionally, add 2 tablespoons of buttermilk or yogurt and refrigerate for 30 minutes up to 8 hours for enhanced flavor.
  3. Make the Batter: Pour egg whites or buttermilk over the seasoned chicken and mix well. Gradually sprinkle cornstarch in two batches, coating all pieces to create a thick and moist batter.
  4. Prepare Panko Crumbs: Spread panko crumbs on a plate or bowl for coating.
  5. Coat Chicken in Crumbs: Roll each chicken piece in the panko crumbs, pressing gently to adhere crumbs well, mimicking a double breading effect.
  6. Arrange and Rest: Place breaded pieces in a tray and let them rest for 10 to 15 minutes to help crumbs stick. Alternatively, refrigerate in an airtight container for up to 48 hours.
  7. Heat Oil for Frying: Pour oil into a deep pan and heat over medium flame until it sizzles when a breadcrumb is dropped without burning; ideal temperature is 350 to 375°F (175 to 190°C).
  8. Fry Popcorn Chicken: Gently add breaded chicken pieces in batches to avoid crowding. Fry without stirring for 1 to 2 minutes to secure crumbs, then stir and cook until golden and crisp, about 4-5 minutes total. Ensure internal temperature reaches 165°F (74°C).
  9. Drain Fried Chicken: Remove the cooked chicken onto a cooling rack over kitchen towels to drain excess oil.
  10. Clean Oil and Continue Frying: Lower the heat to remove stray crumbs from oil, then reheat and fry remaining batches similarly.
  11. Baking Option: Preheat oven to 375°F (190°C). Spread breaded chicken on a tray and bake for 14 minutes, turning halfway, until fully cooked.
  12. Air Fryer Option: Place breaded chicken in air fryer basket and cook at 400°F (200°C) for 10 minutes, turning halfway through cooking. Check that internal temperature is 165°F (74°C) and juices run clear.
  13. Serve: Sprinkle favorite seasoning such as sriracha or wasabi powder on the popcorn chicken before serving for extra flavor.

Notes

  • For brining: Mix half yogurt and your favorite seasoning with 1 to 1.5 cups water. Soak chicken bites for 4 hours to overnight, then drain and proceed with the recipe.
  • Seasonings can be added right before serving to enhance flavor—try sriracha powder or seaweed seasoning.
  • Ensure oil temperature is right to avoid greasy chicken and maintain crispiness.
  • Adjust air frying and baking times according to chicken piece size for best results.

Keywords: Popcorn chicken, crispy chicken bites, fried chicken recipe, panko chicken, snack, appetizer

Find it online: https://mjrecipe.com/crispy-popcorn-chicken-recipe/