Q1: Can I make popcorn chicken without deep frying?

Yes, you can bake it in the oven at 400°F for 15–20 minutes, flipping halfway through, or use an air fryer for a crispier result without the oil.

Q2: How do I keep the breading from falling off during frying?

Pat the chicken dry before dredging and press the panko firmly onto each piece. Let the breaded chicken rest for 10–15 minutes before frying to help the coating set.

Q3: What are the best dipping sauces for popcorn chicken?

Popular options include honey mustard, ranch, BBQ sauce, sweet chili sauce, and buffalo sauce with a side of cool ranch dressing.

Q4: Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are more flavorful and juicy, making them a great alternative to chicken breast in this recipe.

Homemade Popcorn Chicken

Name: Homemade Popcorn Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces; 1 cup all-purpose flour; 1 tsp salt; 1 tsp garlic powder; 1 cup buttermilk; 2 cups panko breadcrumbs; Vegetable or canola oil for frying

Description

This homemade popcorn chicken recipe is crispy, juicy, and perfect for beginners. Quick to make, it’s a fun and flavorful option for snacks or meals.

Ingredients

Scale

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 cup all-purpose flour
1 tsp salt
1 tsp garlic powder
1 cup buttermilk
2 cups panko breadcrumbs
Vegetable or canola oil for frying

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Instructions

Cut the boneless chicken into 1-inch bite-sized pieces and pat them dry with paper towels to remove excess moisture.
In three shallow bowls, set up your dredging station: one with flour, garlic powder, and salt; another with buttermilk; and the third with panko breadcrumbs.
Dredge each chicken piece in the seasoned flour, then dip it into the buttermilk, and finally roll it in the panko breadcrumbs, pressing gently to help crumbs adhere.
Heat 2–3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F.
Fry the chicken in small batches for 2–3 minutes each, until golden brown and crispy. Avoid overcrowding the pot to maintain oil temperature.
Remove the cooked chicken with a slotted spoon and place it on a paper towel-lined plate to drain. Season with extra salt if desired. Serve hot with your favorite dipping sauces.

Notes

Let the breaded chicken rest for 10–15 minutes before frying for an extra crispy crust.
Use a thermometer to maintain consistent oil temperature for best frying results.
You can substitute chicken thighs for a juicier version.
Bake at 400°F for 15–20 minutes if you prefer a non-fried version.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 480mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 25g
Cholesterol: 70mg