Crispy Popcorn Chicken
This homemade popcorn chicken recipe is the perfect balance of crispy and juicy,
with a healthier twist on the classic.
Made with simple ingredients you likely have in your pantry,
it’s easy to whip up in the oven, air fryer, or deep fryer for that satisfying crunch.
Whether you’re craving a delicious snack or a quick dinner,
this crispy chicken will hit the spot—without all the guilt!
For Popcorn Chicken:
- Chicken – Use boneless, skinless chicken breasts, cut into bite-sized pieces.
- Eggs – For dipping and coating the chicken.
- Milk – Adds moisture to the egg mixture.
- All-purpose Flour – Used for coating the chicken before dipping in the egg and cornflakes.
- Cornflakes Cereal – Lightly crushed for that perfect crispy coating.
- Salt – To season the chicken.
- Black Pepper – Freshly ground for a slight kick.
- Garlic Powder – Adds flavor to the coating.
- Paprika – For a bit of smokiness and color.
For Cooking:
- Vegetable Oil – For deep frying (optional) or air frying.
- Nonstick Cooking Spray – For air frying and baking to get that crisp golden texture.
Crispy Popcorn Chicken
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Ingredients:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces (about 2-3 large breasts)
- 2 large eggs
- ¼ cup milk
- 1 cup all-purpose flour
- 4 ½ cups corn flakes cereal, lightly crushed
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions:
- Prepare the Chicken:
- Place the chicken pieces in a bowl or ziplock bag. Add flour and shake or stir to coat evenly. Set aside.
- Prepare the Egg Mixture:
- In another bowl, combine eggs, milk, salt, pepper, garlic powder, and paprika. Stir to mix. Set aside.
- Prepare the Cornflake Coating:
- In a separate shallow dish, place the crushed cornflakes.
- Coat the Chicken:
- Dip each piece of flour-coated chicken into the egg mixture, then coat thoroughly with the cornflakes, pressing lightly to ensure a good coating.
- Cooking Methods:
- To Bake: Preheat the oven to 400°F. Place chicken on a parchment-lined baking sheet. Bake for 10 minutes, flip, and bake for another 5-8 minutes, or until fully cooked.
- To Air Fry: Spray the bottom of the air fryer basket with nonstick spray. Arrange half of the chicken in a single layer in the basket, spraying the tops with more cooking spray. Air fry at 360°F for 3 minutes. Flip the chicken and spray the tops again. Increase the air fryer temperature to 400°F and cook for another 2-3 minutes, or until crispy and cooked through.
- To Deep Fry: Heat 2-3 inches of vegetable oil in a pot to 350°F. Fry the chicken in batches for 3-4 minutes or until golden and cooked through. Drain on paper towels.
- Serve:
- Serve warm with your favorite dipping sauce like BBQ, hot honey, ranch, honey mustard, or Chick-fil-A sauce.
Notes:
- Yield: About 40 pieces, serving 6-7 pieces per person.
- Make Ahead: Coat the chicken with flour and refrigerate for up to 24 hours before continuing the recipe.
- In the Air Fryer: Place chicken in a single layer and air fry at 360°F for 2-3 minutes or until crispy and warm.
- In the Oven: Preheat oven to 325°F, arrange chicken on a greased baking sheet, and bake for 10 minutes or until hot and crispy.
Freezing Instructions:
- Allow the chicken to cool completely. Arrange the pieces in a single layer on a baking sheet, freeze for about 1 hour, then transfer to a freezer bag and freeze for up to 3 months. To reheat, bake at 425°F for 15 minutes, or until hot and crispy.
Nutrition
Calories: 355kcal | Carbohydrates: 34g | Protein: 38g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 160mg | Sodium: 550mg | Potassium: 662mg | Fiber: 1g | Sugar: 3g | Vitamin A: 569IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 8mg
- Can I use chicken thighs instead of chicken breasts?
Yes, you can absolutely use chicken thighs! They’re juicy and flavorful, and they’ll work just as well in this recipe. The key is to cut them into small, bite-sized pieces to ensure even cooking.
- How can I get the coating extra crispy?
For an extra crispy coating, double coat your chicken! After dipping the chicken in the flour, let it rest for a few minutes. Then dip it in the egg mixture and coat it in the crushed cornflakes again. This double coating will give you an extra crunch!
- What can I use if I don’t have buttermilk?
If you don’t have buttermilk, no worries! Simply add a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes to curdle, and you’re good to go. It’ll give you that tangy flavor but with no special ingredients required!
- How do I prevent the breading from falling off when frying?
The trick is not to overcrowd the pan! Fry the chicken in batches so the pieces aren’t touching each other, allowing the coating to stay intact. Also, don’t stir them too soon—let them rest in the oil for a couple of minutes to set the breading.
- Can I bake or air fry the popcorn chicken instead of deep frying?
Yes, definitely! If you prefer a lighter option, you can bake at 400°F for about 10-15 minutes, flipping halfway through. Or, if you’re using an air fryer, cook the chicken at 360°F for 8-10 minutes, flipping halfway through for that perfect crisp without the oil
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