Crispy Popcorn Chicken
Craving crispy, tender popcorn chicken but want to skip the greasy, store-bought version? This healthier homemade recipe gives you all the crunch, flavor, and juiciness you love, without the deep-frying guilt.
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Servings: 6
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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.