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Chicken popcorn recipe with crispy golden chicken bites

Crispy Chicken popcorn recipe

Classic Crispy Chicken Popcorn is made with bite-sized pieces of chicken coated in a well-seasoned crispy crust and cooked until golden brown. It's crunchy on the outside, juicy on the inside, and perfect as a snack, appetizer, or family meal with your favorite dipping sauces.
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Prep Time 20 minutes
Cook Time 10 minutes
Marination time 30 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer, Main Course, Snack
Cuisine: international
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 500 g boneless chicken breast cut into bite-sized cubes
  • 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
For the Crispy Coating
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 cup panko breadcrumbs
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon baking powder
For Frying
  • Vegetable oil as needed

Equipment

  • Mixing bowls
  • - Measuring cups and spoons
  • Sharp knife
  • cutting board
  • Deep frying pan or Dutch oven
  • Tongs
  • Wire Rack
  • Kitchen thermometer (recommended)

Method
 

Step 1 – Marinate the Chicken
  1. Combine the chicken, buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and oregano in a bowl. Mix well, cover, and refrigerate for at least 30 minutes.
Step 2 – Prepare the Coating
  1. In another bowl, whisk together the flour, cornstarch, panko breadcrumbs, paprika, garlic powder, onion powder, black pepper, salt, and baking powder until evenly combined.
Step 3 – Coat the Chicken
  1. Remove each chicken piece from the marinade, allowing excess liquid to drip off. Coat thoroughly in the flour mixture, pressing gently so the coating adheres evenly.
Step 4 – Heat the Oil
  1. Heat enough oil in a deep pan to 175°C (350°F).
Step 5 – Fry
  1. Carefully fry the chicken in small batches for 4–5 minutes, or until golden brown, crispy, and the internal temperature reaches 74°C (165°F).
  2. Avoid overcrowding the pan.
Step 6 – Drain
  1. Transfer the cooked chicken popcorn to a wire rack to keep the coating crispy.
Step 7 – Serve
  1. Serve immediately with your favorite dipping sauces such as honey mustard, ranch, barbecue sauce, garlic aioli, or sweet chili sauce.

Notes

  • Cut the chicken into evenly sized pieces for consistent cooking.
  • Cook in small batches to maintain the oil temperature.
  • A wire rack helps keep the coating crisp.
  • Panko breadcrumbs create a lighter, crunchier texture.
  • Adjust the seasoning to your preferred spice level.
  • Chicken thighs can be substituted for extra juiciness.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Calories: 430 kcal
  • Protein: 31 g
  • Carbohydrates: 28 g
  • Fat: 21 g
  • Saturated Fat: 4 g
  • Cholesterol: 95 mg
  • Sodium: 690 mg
  • Fiber: 1 g
  • Sugar: 2 g