Popcorn chicken is one of those things I make when we want something fun but don’t want to order takeout. It’s simple, crispy little pieces of chicken that cook fast and disappear even faster.
I like making popcorn chicken at home because I know exactly what’s in it, and it honestly tastes just as good as the fast food kind. It’s great for movie night, game day, or even just an easy dinner with some fries on the side.
Why You’ll Love Popcorn Chicken
- Crispy on the outside, juicy on the inside
- Made with simple pantry ingredients
- Perfect for dipping
- Kid-friendly and adult-approved
- Great for snacks or dinner
I love that popcorn chicken feels fun but is actually really easy to make.
What You Will Need for Popcorn Chicken
Popcorn chicken is made with bite-sized pieces of chicken breast that are coated in seasoned flour, dipped in egg, and fried until golden and crispy.
Tips before you start
- Cut the chicken into even, small pieces so they cook evenly.
- Don’t overcrowd the pan when frying. Cook in batches if needed.
- Keep finished pieces on a wire rack so they stay crispy.
Ingredients for Popcorn Chicken
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- Vegetable oil, for frying (about 2–3 cups depending on pan size)
How to Make Popcorn Chicken
To make popcorn chicken, start by cutting your chicken into small, even pieces. I try to keep them around one inch so they cook quickly and evenly.
In a medium bowl, mix together the flour, cornstarch, salt, garlic powder, paprika, and black pepper.
In a separate bowl, whisk together the eggs and milk.
Dip each piece of chicken into the egg mixture, then coat it in the flour mixture. Press lightly so the coating sticks well.
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat. The oil should reach about 350°F. If you don’t have a thermometer, drop in a small piece of coating , if it sizzles right away, the oil is ready.
Carefully add the chicken pieces in batches. Fry for about 3–4 minutes, turning once, until golden brown and cooked through.
Remove the popcorn chicken and place it on a wire rack or paper towels. Sprinkle with a little extra salt while it’s still hot.
Serve popcorn chicken with your favorite dipping sauces like ketchup, ranch, or honey mustard.
More Chicken Recipes
Popcorn Chicken
Course: Uncategorized4
servings30
minutes40
minutesIngredients
2 large boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon black pepper
2 large eggs
2 tablespoons milk
Vegetable oil, for frying (about 2–3 cups depending on pan size)
Directions
- To make popcorn chicken, start by cutting your chicken into small, even pieces. I try to keep them around one inch so they cook quickly and evenly.
- In a medium bowl, mix together the flour, cornstarch, salt, garlic powder, paprika, and black pepper.
- In a separate bowl, whisk together the eggs and milk.
- Dip each piece of chicken into the egg mixture, then coat it in the flour mixture. Press lightly so the coating sticks well.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat. The oil should reach about 350°F. If you don’t have a thermometer, drop in a small piece of coating , if it sizzles right away, the oil is ready.
- Carefully add the chicken pieces in batches. Fry for about 3–4 minutes, turning once, until golden brown and cooked through.
- Remove the popcorn chicken and place it on a wire rack or paper towels. Sprinkle with a little extra salt while it’s still hot.
- Serve popcorn chicken with your favorite dipping sauces like ketchup, ranch, or honey mustard.
