Popcorn Chicken Recipe
Popcorn Chicken is my youngest daughter’s favorite. She eats it plain most of the time, although once in a while she asks for ranch on the side. I make this version at home with small pieces of chicken and a simple double coating of egg and flour.
Boneless chicken breast works well here, but thighs are a good option if you want juicier chicken. Cut the pieces close to the same size so they finish frying together.
The rough popcorn shape comes from coating the chicken twice. Dip each piece in egg and flour, then repeat once more. Keep the oil at 300°F so the coating does not get too dark before the chicken cooks through.
What is Popcorn Chicken?
Popcorn Chicken is small pieces of boneless chicken with a crisp fried coating. This is the simplest of the three versions I have on the site.
My Taiwanese popcorn chicken uses coarse sweet potato starch, five-spice, and fried Thai basil. My KFC style popcorn chicken uses buttermilk and a more heavily seasoned breading with gravy on the side. This version stays basic with egg, flour, and seasoning directly on the chicken.
Why This Popcorn Chicken Recipe Works
- Double coating – Dip the chicken in egg and flour twice. That second coat creates the rough bits that crisp up in the oil.
- 300°F oil – Keep the heat lower than you would for many fried chicken recipes. These pieces are small, and the coating can darken quickly.
- Season the chicken first – Put the garlic powder, salt, pepper, and paprika directly on the chicken and let it sit for 10 minutes before coating.
Ingredients
- Boneless chicken breast – Cut into cubes about 3/4 inch. Boneless thighs work too.
- Garlic powder – Half a teaspoon for a pound of chicken.
- Salt and ground black pepper – Both go directly on the chicken before coating.
- Paprika – Optional. It gives the coating a little color.
- Eggs – Two, beaten. You need enough for two dips per piece.
- All-purpose flour – One cup, plain. Nothing gets added to it.
- Cooking oil – Three to four cups of neutral oil. Use enough for the chicken pieces to float while frying.
Vanjo’s Advice
- Set the bowls up before you start. Keep the seasoned chicken, beaten egg, flour, and a clean plate in that order.
- Use one hand for the egg and the other for the flour. Your hands stay cleaner and the flour does not clump as quickly.
- Shake off loose flour before the second egg dip. Too much flour makes the egg pasty and the second coating will not grip as well.
- Use a thermometer for the oil. You want 300°F here, and it is easy to let the temperature climb too high.
- Lower the chicken gently into the oil. A slotted spoon or spider works well. Do not drop the pieces into hot oil.
How to Cook Popcorn Chicken
Season the Chicken
- Place the chicken in a bowl. Add the garlic powder, ground black pepper, salt, and paprika. Mix well.
- Let the seasoned chicken sit for 10 minutes.
Set Up the Coating
- Crack the eggs into a bowl. Beat until well blended.
- Place the flour in a separate bowl. Arrange it beside the beaten eggs and seasoned chicken.
Coat and Fry
- Heat the cooking oil in a pot to 300°F.
- Dip each piece of chicken into the beaten egg, then dredge it in flour. Coat it completely and place it on a clean plate.
- Dip each piece into the beaten egg again, then dredge it in flour a second time.
- Deep-fry for 3 to 5 minutes, or until light to medium golden brown. Remove the chicken and let the excess oil drip.
Cut one piece from the first batch open before you fry the rest. The thickest part should reach 165°F, while the coating should still be light rather than dark brown.
Serve
- Transfer the popcorn chicken to a serving plate.
- Serve hot with your favorite dipping sauce.
What to Serve with Popcorn Chicken
- Homemade Ranch Dressing – Mayonnaise, sour cream, and buttermilk with dill and chives. Make it an hour ahead so it has time to chill.
- Barbecue sauce, honey mustard, or sweet and sour sauce – All three work well with the plain coating.
- KFC Style Gravy – Good when you are serving the chicken as dinner instead of a snack.
- Homemade Crispy French Fries – This is what my kids eat with it.
- Steamed rice – Add rice when you want to make it a full meal.
Storage
- Refrigerator: Keep leftovers in a covered container for up to 3 days. The coating will soften overnight and will not come all the way back to its fresh-fried texture.
- Freezer: Freeze the cooked pieces in a single layer, then transfer them to a freezer bag. Use within 1 month for the best texture. The coating will not be quite as crisp after freezing.
- Reheating: Air fry at 350°F for about 5 minutes if refrigerated. Spread the pieces in one layer so hot air can reach every side, and heat the chicken through to 165°F.
More Chicken Recipes
- Improved KFC Fried Chicken – Full-sized fried chicken pieces served with gravy.
- Crispy Fried Chicken Thighs – A good option when you want larger pieces instead of bite-sized chicken.
- McDonald’s Style Chicken Nuggets – Chicken cooked sous vide first, then breaded and fried.
- Super Tender Juicy Chicken Nuggets – Sous vide chicken breast shaped and coated in breadcrumbs.
- Sweet and Sour Chicken Nuggets – Nuggets finished in sweet and sour sauce instead of served with a dip.
- Chicken Lollipop – Wing drumettes with the meat pushed down the bone, then fried and served with a dipping sauce.
Substitutions
- Boneless chicken breast – Use boneless chicken thighs cut to the same size.
- All-purpose flour – Use half flour and half cornstarch for a lighter coating.
- Garlic powder – Use onion powder.
- Paprika – Use smoked paprika, or leave it out.
- Cooking oil – Use any neutral oil with a high smoke point.
Frequently Asked Questions
What is the difference between popcorn chicken and chicken nuggets?
Popcorn chicken is chicken cut into small pieces and coated in flour, so the pieces come out uneven. Nuggets are usually formed into a more uniform shape and often use breadcrumbs, like my baked chicken nuggets.
Do I need to marinate the chicken first?
No. Ten minutes with the garlic powder, salt, pepper, and paprika is enough for pieces this small.
Why did the coating fall off in the oil?
Loose flour left on the chicken before the second egg dip can keep the next layer from gripping properly. Shake off the excess flour before dipping the chicken again.
Can I air fry popcorn chicken instead of deep frying it?
Yes, but the coating will come out drier. Spray the coated pieces well, cook at 375°F for about 12 minutes, turn them once, and check that the thickest piece reaches 165°F.
How long do you fry popcorn chicken?
Fry the pieces at 300°F for 3 to 5 minutes. Check the thickest piece from the first batch and make sure it reaches 165°F before frying the rest.
Ranch is what I recommend with this version. Serve the chicken while the coating is still crisp.
Watch How to Make It
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Popcorn Chicken
Ingredients
- 1 lb boneless chicken breast cut into cubes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon paprika optional
- 2 pieces eggs beaten
- 1 cup all-purpose flour
- 3 to 4 cups cooking oil for deep-frying
Equipment
- 1 Heavy pot or deep fryer Deep enough to hold 3 to 4 cups of oil with room for the chicken.
- 1 Deep-fry thermometer Keeps the oil steady at 300F through every batch.
- 1 Mixing bowls Three of them: seasoned chicken, beaten eggs, and flour.
- 1 Slotted spoon or spider strainer Lifts the pieces out cleanly and lets the oil drip back into the pot.
Instructions
- Place the chicken in a bowl. Add the garlic powder, ground black pepper, salt, and paprika, then mix well. Let the chicken absorb the seasonings for 10 minutes.1 lb boneless chicken breast, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1 teaspoon salt, 1 teaspoon paprika
- Meanwhile, crack the eggs into a bowl and beat them until well blended.2 pieces eggs
- Place the flour in a separate bowl. Arrange it beside the beaten eggs and the seasoned chicken.1 cup all-purpose flour
- Heat the cooking oil in a pot to 300F.3 to 4 cups cooking oil
- Dip each piece of chicken into the beaten eggs, then dredge it in the flour. Make sure that the chicken is completely coated. Place it on a clean plate or in a bowl.1 lb boneless chicken breast, 2 pieces eggs, 1 cup all-purpose flour
- Double-coat the chicken by dipping each piece into the beaten eggs again, then dredging it in the flour a second time.2 pieces eggs, 1 cup all-purpose flour
- Deep-fry the coated chicken for 3 to 5 minutes, or until light to medium golden brown. Remove the pieces from the pot and let the excess oil drip off.3 to 4 cups cooking oil
- Arrange the popcorn chicken on a serving plate. Serve with your favorite dipping sauce. I suggest serving this with ranch dressing. Share and enjoy!
banazer noor says
Awesome recipes I try at home today love it
Noel B. Coleto says
I’ll try this easy and simple recipe of chicken..
Thank you….
Vanjo Merano says
Please do. You are welcome 🙂
Khristian P. Tejada says
Nice recipe and seems very convincible! Will be doing it for my appetizer for my group”s appetizer project! Thanks a lot!
Vanjo Merano says
Thanks. The videos are meant to guide people. Glad that you find them believable because I don’t do camera tricks when I shoot 🙂 Kidding aside, thanks for visiting. How did your group project went?