I love how this popcorn chicken turns simple pantry ingredients into crispy, golden bites of happiness. Every piece is crunchy on the outside, juicy on the inside, and perfect for snacking, sharing, or piling into a bowl with my favorite dipping sauce.
Why You’ll Love This Recipe
I like this recipe because it’s easy to make at home and doesn’t require any fancy equipment. I enjoy how quickly it comes together, and I appreciate that I can control the seasoning and oil. It’s one of those recipes I make for casual dinners, game nights, or whenever I crave something crispy and comforting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 cups all-purpose flour
2 teaspoons garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon paprika
2 large eggs
2 tablespoons milk
1½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
Vegetable oil, for frying
Directions
I start by heating enough vegetable oil in a deep pan or pot to about 350°F. While the oil heats, I mix the flour, garlic powder, salt, black pepper, and paprika in a large bowl. In another bowl, I whisk the eggs with the milk until smooth.
I dip each piece of chicken into the egg mixture, then coat it well in the seasoned flour. I like to press the flour onto the chicken so it sticks nicely. Once coated, I carefully lower the chicken pieces into the hot oil in batches, making sure not to overcrowd the pan.
I fry the chicken for about 3–4 minutes, turning occasionally, until it’s golden brown and cooked through. I remove the pieces with a slotted spoon and place them on a plate lined with paper towels. I repeat the process until all the chicken is fried, then serve it hot with my favorite dipping sauces.
Servings And Timing
I usually get about 4 servings from this recipe. Preparation takes around 15 minutes, and frying takes another 15 minutes, so everything is ready in about 30 minutes total.
Variations
I sometimes add cayenne pepper or chili powder to the flour when I want extra heat. For a cheesy twist, I mix a little grated Parmesan into the flour. When I want a lighter version, I bake the coated chicken at 425°F for about 20 minutes, flipping halfway through.
Storage/Reheating
I store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven or an air fryer at 375°F for a few minutes to bring back the crispiness. I avoid the microwave because it makes the coating soft.
FAQs
Can I use chicken thighs instead of chicken breast?
I can use boneless, skinless chicken thighs, and they turn out even juicier, though the cooking time may be slightly longer.
How do I know when the chicken is fully cooked?
I check that the chicken is golden brown and that the internal temperature reaches 165°F.
Can I make this recipe ahead of time?
I like making it fresh, but I can fry the chicken ahead and reheat it in the oven just before serving.
What oil works best for frying?
I usually use vegetable or canola oil because they have a high smoke point and a neutral flavor.
What sauces go well with popcorn chicken?
I enjoy serving it with ketchup, honey mustard, ranch, barbecue sauce, or spicy mayo.
Conclusion
I keep coming back to this popcorn chicken recipe because it’s simple, satisfying, and always a crowd-pleaser. Whether I serve it as a main dish or a snack, it’s one of those recipes that never disappoints and always disappears fast.
Popcorn Chicken is made from bite-sized pieces of chicken breast, seasoned and fried until crispy and golden. It’s a quick, crowd-pleasing snack or dinner, perfect with your favorite dipping sauces.
