(Bonus: Instructions on how to bake in the oven or make in an air fryer are also included.)
Popcorn Chicken
Are you ready for the crunchiest, restaurant-quality popcorn chicken!? My family jumps for joy when I make this, and yours will too. It’s super easy to make and has the best crispy breading. Not only is this a great appetizer idea, but it’s really fun to serve it on top of mashed potatoes with corn and brown gravy! (Like a KFC Famous Bowl, but made better at home!) Be sure to check out my PRO tips below. I also have lots of dipping sauce ideas for this recipe!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Use a meat tenderizer to add texture to the surface of the chicken, this will help it grip the breading more.
Cut the chicken into bite-sized pieces and marinate in buttermilk (or sour cream + milk) for 30 minutes at room temperature.
Transfer to the breadcrumb mixture and coat thoroughly. Add the chicken (in batches) to a preheated pot of oil and fry for 4-5 minutes. Transfer to wire cooling racks. Serve with dipping sauce. (Sauce suggestions outlined in PRO tips below!)
Popcorn Chicken vs. Chicken Nuggets
Chicken Nuggets are made from ground chicken that’s molded into a nugget shape and coated in a breadcrumb mixture before being baked or fried. Popcorn Chicken is made from small bites of whole (not ground) chicken, and is typically deep fried. The breading more closely resembles that of country fried chicken or fried chicken tenders.
Baking or Air Frying
Note: Nothing beats the crispy texture and golden color of deep fried chicken! But if you prefer an alterative method, here’s how:
Baking: Bake in a 400° oven for 10 minutes. Flip, and bake up to 7-8 more minutes. Air Frying: Arrange in a single layer and spray lightly with canola or vegetable oil. Air Fry at 390° for 5 minutes. Lightly shake the basket, spray again, and air fry up to 5 more minutes, or until golden.
Storage
Popcorn Chicken is best if served hot and fresh! If you have leftovers, let them cool completely and refrigerate in an airtight container for up to 3 days. To reheat: Bake in a 325° oven for 10 minutes.
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Oil Thermometer Deep Fryer Dutch Oven can be used on the stove instead of a deep fryer. This is what I use. Spider Strainer Kitchen Scale– To weigh the chicken. This is the one I’ve had for years and I love it. Cooling Racks- These fit perfectly over this Baking Sheet.
