There is something irresistibly fun and crunchy about this Easy Popcorn Chicken Recipe that keeps me coming back for more every single time. Bite-sized, golden, and packed with juicy tenderness inside, these crispy little chicken nuggets are the perfect snack, appetizer, or main dish to satisfy cravings big and small. What’s truly wonderful is how simple the ingredients come together effortlessly, transforming everyday kitchen staples into a finger-licking crunchy delight that feels like a special treat but takes hardly any time to make.
Ingredients You’ll Need
Ingredients You’ll Need
Getting these ingredients right is the secret to that unbeatable crunch and flavor! Each component plays a crucial role, from tenderizing the chicken to building that crispy outer shell and seasoning it perfectly.
- 3 pounds boneless, skinless chicken breast: Cut into 1-inch pieces for that perfect bite-sized pop of juicy goodness.
- 5 tablespoons all-purpose flour: The first layer that helps the coating stick and creates a light crisp.
- 1 1/2 teaspoons salt, plus more to serve: Enhances all the flavors and seasons the chicken beautifully.
- 1 teaspoon garlic powder: Adds a subtle savory depth without overpowering the chicken.
- 1 cup buttermilk: Tenderizes the chicken and helps the breadcrumbs cling better for the ultimate crunch.
- 2 cups panko bread crumbs: The star of the show for that extra crispy, flaky coating that mimics popcorn’s delightful texture.
- 1 cup vegetable or canola oil: For frying to golden perfection with that irresistible crunch.
How to Make Easy Popcorn Chicken Recipe
Step 1: Prepare Your Breading Stations
Set yourself up for success by creating three separate stations: mix the flour, salt, and garlic powder in a medium bowl for your dry dredge; pour the buttermilk into another bowl to soak the chicken pieces; then spread the panko breadcrumbs on a plate ready for coating. This setup makes the process feel effortless and keeps your fingers clean!
Step 2: Bread the Chicken Pieces
Take each chicken piece and first dredge it through the seasoned flour mixture – this light dusting helps the next steps stick better. Next, dip it fully into the buttermilk so it’s wonderfully moist. Finally, press each piece into the panko crumbs, making sure every side is coated generously for that iconic crunchy exterior.
Step 3: Fry to Crispy Perfection
Heat your oil in a deep frying pan until it reaches an even 350°F. This temperature is crucial to cook the chicken through without burning the coating. Fry the chicken in small batches, giving pieces enough room not to stick together. You’ll know they’re ready when they turn a beautiful golden brown and reach an internal temperature of 165°F. Remove and drain them on paper towels to soak up any excess oil.
How to Serve Easy Popcorn Chicken Recipe
Garnishes
Lightly sprinkle the fried chicken with a pinch of extra salt right after frying to enhance the flavors. You can also add a sprinkle of freshly chopped parsley or a dusting of smoked paprika to brighten up the presentation and add a little extra zing.
Side Dishes
This Easy Popcorn Chicken Recipe pairs wonderfully with a variety of sides. Creamy coleslaw or a fresh green salad can balance the richness, while crispy fries or onion rings amp up the indulgence for a classic comfort meal. For a lighter option, crunchy vegetable sticks and a tangy dipping sauce turn it into a perfect party platter.
Creative Ways to Present
Serve your popcorn chicken on skewers with different dipping sauces lined up like a tasting flight, or pile it high in a mini slider bun with pickles and sauce for an irresistible snack. You can even sprinkle some grated parmesan and chopped herbs on top to add gourmet flair that surprises and delights everyone at the table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. It’s best to keep the chicken separate from any sauces to preserve that crispy coating as much as possible.
Freezing
You can freeze cooked popcorn chicken by spreading the fully cooled pieces on a baking sheet and freezing until firm. Then transfer them to a freezer-safe bag or container. Frozen popcorn chicken will keep well for up to two months and makes a fantastic quick snack anytime you want.
Reheating
To revive that freshly fried crunch, reheat the popcorn chicken in a preheated oven at 375°F for about 10-12 minutes or until heated through. Avoid microwaving as it tends to soften the crispy crust, losing that wonderful texture that makes this Easy Popcorn Chicken Recipe so beloved.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs tend to be a bit juicier and more forgiving if slightly overcooked, so they can make a delicious alternative in this recipe. Just cut them into similar-sized bite pieces and follow the same breading and frying steps.
What if I don’t have buttermilk?
No problem at all. You can create a simple buttermilk substitute by mixing one cup of milk with one tablespoon of lemon juice or white vinegar. Let it sit for five minutes until it thickens slightly, then use as directed in the recipe.
Can I bake the popcorn chicken instead of frying?
Yes, baking is an option for a lighter version. Preheat your oven to 400°F, place the breaded chicken pieces on a wire rack set over a baking sheet, and bake for about 20-25 minutes, flipping halfway through to ensure even crispiness. It won’t be quite as crunchy as frying but still delicious!
What dipping sauces go best with this popcorn chicken?
This recipe is a perfect canvas for a variety of dipping sauces like classic honey mustard, spicy buffalo, tangy barbecue, or creamy ranch. You can’t go wrong — try a few to keep things exciting!
How do I know when the oil is at the right temperature for frying?
If you don’t have a thermometer, test the oil by dropping a small piece of bread or batter into it. If it bubbles up quickly and browns in about a minute, you’re good to go. Too slow means the oil is too cool, and too fast means it’s too hot.
Final Thoughts
You simply cannot go wrong with this Easy Popcorn Chicken Recipe. It combines crispy, juicy, and flavorful all in one bite-sized package that’s sure to bring smiles to any occasion. Whether you’re making a quick family dinner, hosting a game day party, or just craving a homemade snack, this recipe hits all the right notes. Give it a try—you’ll be amazed at how fast it can disappear from the plate! Happy cooking!
Print
Easy Popcorn Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This Easy Popcorn Chicken recipe offers crispy, golden-brown bite-sized chicken pieces that are perfect as a snack or appetizer. Coated in a seasoned flour mixture, dipped in buttermilk, and coated with crunchy panko breadcrumbs, then fried to perfection, this recipe delivers a juicy interior with a satisfyingly crunchy exterior in just 25 minutes.
Ingredients
Chicken
- 3 pounds boneless, skinless chicken breast, cut into 1-inch pieces
Breading
- 5 tablespoons all-purpose flour
- 1 1/2 teaspoons salt, plus more to serve
- 1 teaspoon garlic powder
- 1 cup buttermilk
- 2 cups panko bread crumbs
Frying
- 1 cup vegetable or canola oil
Instructions
- Prepare breading stations: In a medium bowl, combine the flour, 1 1/2 teaspoons salt, and garlic powder to make the dry flour mixture. Pour the buttermilk into a separate bowl. Spread the panko breadcrumbs evenly on a plate. These three stations will be used for breading the chicken pieces.
- Bread chicken: Take the chicken pieces and dredge each piece first in the flour mixture, ensuring it is lightly coated. Then dip the coated chicken into the buttermilk bowl. Finally, coat the chicken pieces thoroughly with the panko bread crumbs, pressing gently so the crumbs adhere well. Place the breaded pieces on a platter while you continue with the rest.
- Heat oil: Pour the vegetable or canola oil into a deep frying pan and heat it over medium heat. Use a thermometer to maintain the oil temperature at 350°F (175°C) for optimal frying.
- Fry chicken: Working in small batches to avoid overcrowding, carefully add the breaded chicken pieces to the hot oil. Fry until the pieces turn golden brown and reach an internal temperature of 165°F (74°C), ensuring they are cooked through. This should take approximately 4-6 minutes per batch. Remove the cooked chicken with a slotted spoon.
- Drain and serve: Place the fried chicken on a plate lined with paper towels to absorb excess oil. While still hot, sprinkle additional salt to taste. Serve immediately with your preferred dipping sauces for a delicious appetizer or snack.
Notes
- Maintaining the oil at the correct temperature (350°F) is crucial for crispy and non-greasy chicken.
- Do not overcrowd the pan when frying to avoid lowering the oil temperature and uneven cooking.
- Use a meat thermometer to ensure chicken pieces reach 165°F to guarantee food safety.
- For extra flavor, consider adding a pinch of paprika or cayenne pepper to the flour mixture.
- Leftover fried popcorn chicken can be reheated in an oven or air fryer to retain crispiness.
