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These popcorn chicken bites are crisp on the outside, juicy on the inside and seasoned just right. A simple flour and cornstarch coating makes them extra crunchy, while garlic powder, paprika and pepper bring plenty of flavor. Double dipping each piece in flour, egg and flour again helps the coating stay on during frying. It’s a quick and easy way to turn chicken breast into a fun dish that works any night of the week.
Why You’ll Love It
Popcorn chicken is golden and crispy with tender, juicy centers. This easy recipe coats bite-sized chicken chunks in a delicious seasoned flour mixture before frying.
Crunchy coating: Cornstarch and flour combine for extra crispness.
Juicy chicken: Each bite stays tender and moist inside, making these crispy bites absolutely delicious!
Versatile dish: Great on its own or with your favorite dipping sauces.
Quick to make: Ready in under 30 minutes with simple steps.
You might also like sweet slow cooker teriyaki chicken, crunchy chicken Milanese, a juicy fried chicken sandwich, and homemade chicken nuggets.
Popcorn Chicken Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breast: Cut into bite-sized chunks for easy frying.
All-purpose flour: Creates the base of the crunchy coating.
Cornstarch: Adds lightness and enhances crunch. Although it makes the coating extra crispy, you can skip it if you’re out.
Garlic powder: Brings savory flavor to the coating.
Smoked paprika: Adds color and a hint of smoky depth.
Eggs: Help the coating stick to the chicken.
How to Make Homemade Popcorn Chicken
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare chicken: Cut chicken breast into small chunks.
Mix coating: Combine flour, cornstarch and seasonings in one bowl.
Beat eggs: Whisk eggs in a separate bowl.
Coat chicken: Dip all the chicken pieces in flour, then eggs, then flour again.
Fry chicken: Cook in hot oil over a medium heat until golden brown and crispy, then remove with a slotted spoon and let the chicken sit and drain on a paper towel lined tray. Serve hot as a snack or pair with your favorite sides.
Substitutions and Variations
Gluten-free: Use a gluten-free flour blend instead of all-purpose flour.
Chicken cuts: Try skinless chicken thighs for extra juiciness if you prefer dark meat.
Seasonings: Add chili powder, cayenne or five spice powder for a flavor twist. You can use kosher salt, seasoning salt or your preferred seasoning mix.
Vegetable oil: Peanut oil can be used instead for a subtle nutty flavor. Canola oil is another possibility.
Air fryer version: Many fried foods are air fryer friendly and this is one of them! If you prefer not to deep fry, preheat the air fryer to 380°F. Cut chicken into chunks, coat in seasoned flour, dip in egg, then flour again. Arrange in a single layer, spritz with oil and cook 10 to 12 minutes, flipping once, until golden and cooked through. Another option is baking although the popcorn chicken won’t have the same crispy perfection.
Serving Suggestions
With a dipping sauce: Serve your crispy cooked chicken with honey mustard sauce, hot sauce, ranch, blue cheese dressing, or spicy mayo. A squeeze of lemon juice is another option.
With other snacks: Crab cake egg rolls and perhaps some million dollar deviled eggs would be good if you want to serve a trio of snacks.
As a main dish: Pair with mashed potatoes, voodoo fries, onion rings, or coleslaw pasta salad.
How to Store
Store: Keep in an airtight container in the fridge for up to 4 days.
Freeze: Freeze cooked pieces in a single layer, then transfer to a freezer bag for up to 2 months.
Thaw: Let thaw in the fridge before reheating.
Reheat: Air fry at 380°F for a few minutes until warmed through. They will be good but not as crunchy as when they were first cooked.
Top Tips
Pat on the flour: Helps the coating stick evenly before frying. Make sure it’s fully coated before and after the eggs. I pat it on and then shake to remove excess.
Bite-sized pieces: Cut small chicken pieces or chicken nuggets size chunks.
Don’t overcrowd: Fry the pieces of chicken in batches for crispier chicken. Keep the cooked ones warm while you fry the remaining chicken.
Use a thermometer: Keep the oil at 375°F for consistent results.
Drain properly: Let your popcorn chicken pieces rest on a paper towel lined sheet pan so they crunchy.
Easy Popcorn Chicken FAQs
Yes, marinating up to 12 hours enhances flavor.
Popcorn chicken in the US is usually made with chicken breast coated in a seasoned flour or cornstarch mix, then fried until golden and served with dips. A Taiwanese popcorn chicken recipe uses juicier chicken thighs marinated with soy sauce, garlic, rice wine and five spice, coated in sweet potato starch, fried twice for extra crunch and often tossed with fried basil for a bold, aromatic finish. It’s believed the Taiwanese version came first and was then Americanized for Western palates.
Best Popcorn Chicken Recipe
Popcorn Chicken
Ingredients
- 2 Pounds chicken breast
- ½ Cup all-purpose flour
- ¼ Cup cornstarch
- 1 Teaspoon garlic powder
- 1 Teaspoon black pepper
- 1 Teaspoon salt
- 1 Teaspoons smoked paprika
- 2 eggs, large
- 4 Cups vegetable oil, for frying
Instructions
- Heat your oil on the stovetop in a large pot until it reaches about 375°F.
- Meanwhile, dice your chicken breast into 1-inch chunks and set aside.
- Whisk the flour, cornstarch and spices together in one bowl.
- Beat the eggs in a separate bowl.
- Coat your chicken in the flour mixture and then dip each piece in the eggs, followed by the flour again.
- Fry 6 to 7 pieces of chicken at a time in the oil for about 4 minutes, or until golden brown.
- Remove the chicken and let it rest for a few minutes on a plate lined with paper towels.
- Serve hot with your preferred sauces and/or sides.
Notes
Bite-sized pieces: Cut small chicken pieces or chicken nuggets size chunks.
Don’t overcrowd: Fry the pieces of chicken in batches for crispier chicken. Keep the cooked ones warm while you fry the remaining chicken.
Use a thermometer: Keep the oil at 375°F for consistent results.
Drain properly: Let your popcorn chicken pieces rest on a paper towel lined sheet pan so they crunchy.
Nutrition
This popcorn chicken recipe is perfect when you want something crunchy, tasty and easy to make. With a seasoned flour mixture and double-dipping method, each piece cooks up golden brown and crisp. Inside, the chicken stays juicy and tender, making these bites irresistible. You can customize the seasonings or even swap in chicken thighs for extra richness. It’s a versatile dish you’ll return to often.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
