Popcorn Chicken

This Popcorn Chicken recipe is so easy to make and serve with your favorite dipping sauce! This makes a fun appetizer or even a kid-friendly dinner idea with potatoes and vegetables!

(Bonus: Instructions on how to bake in the oven or make in an air fryer are also included.) 

Popcorn Chicken

Are you ready for the crunchiest, restaurant-quality popcorn chicken!? My family jumps for joy when I make this, and yours will too. It’s super easy to make and has the best crispy breading.

Not only is this a great appetizer idea, but it’s really fun to serve it on top of mashed potatoes with corn and brown gravy! (Like a KFC Famous Bowl, but made better at home!)

Be sure to check out my PRO tips below. I also have lots of dipping sauce ideas for this recipe!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Use a meat tenderizer to add texture to the surface of the chicken, this will help it grip the breading more.

Cut the chicken into bite-sized pieces and marinate in buttermilk (or sour cream + milk) for 30 minutes at room temperature.

Transfer to the breadcrumb mixture and coat thoroughly. 

Add the chicken (in batches) to a preheated pot of oil and fry for 4-5 minutes. Transfer to wire cooling racks. Serve with dipping sauce. (Sauce suggestions outlined in PRO tips below!)

Popcorn Chicken vs. Chicken Nuggets

• Chicken Nuggets are made from ground chicken that’s molded into a nugget shape and coated in a breadcrumb mixture before being baked or fried.
• Popcorn Chicken is made from small bites of whole (not ground) chicken, and  is typically deep fried. The breading more closely resembles that of country fried chicken or fried chicken tenders. 

Baking or Air Frying

Note: Nothing beats the crispy texture and golden color of deep fried chicken! But if you prefer an alterative method, here’s how:

• Baking: Bake in a 400° oven for 10 minutes. Flip, and bake up to 7-8 more minutes.
• Air Frying: Arrange in a single layer and spray lightly with canola or vegetable oil. Air Fry at 390° for 5 minutes. Lightly shake the basket, spray again, and air fry up to 5 more minutes, or until golden.

Pro Tips

• Canola oil or Vegetable oil are great for deep frying.
• Crushed Cornflakes can be used instead of Panko breadcrumbs as well!
• 1 cup Buttermilk can be used instead of the milk/sour cream mixture.
• Dipping sauce options include sweet and sour sauce, honey mustard, BBQ sauce, ranch, Buffalo Sauce, and honey (my personal fav!)
• You can also combine equal parts BBQ Sauce + Ranch Salad Dressing for an easy homemade sauce!
• Be sure to try my Hot Honey Chicken recipe next!

Storage

• Popcorn Chicken is best if served hot and fresh! If you have leftovers, let them cool completely and refrigerate in an airtight container for up to 3 days.
• To reheat: Bake in a 325° oven for 10 minutes.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Oil Thermometer
• Deep Fryer
• Dutch Oven can be used on the stove instead of a deep fryer. This is what I use.
• Spider Strainer
• Kitchen Scale– To weigh the chicken. This is the one I’ve had for years and I love it.
• Cooling Racks- These fit perfectly over this Baking Sheet.

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Popcorn Chicken

Prep Time: 35 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 50 minutes minutes

5 from 8 ratings

Servings: 6 people

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This popcorn chicken is easy to make and has super crispy, restaurant-style breading. Serve this with your favorite dipping sauce for a fun appetizer or dinner idea!

Ingredients

US Customary - Metric

• ▢ ¾ cup sour cream
• ▢ ¼ cup milk
• ▢ 1 teaspoon salt
• ▢ 1 ¼ lb. boneless skinless chicken breast, about 3 small chicken breasts
• ▢ 1.5 quarts vegetable oil, or 6 cups

Breading

• ▢ 1 cup all-purpose flour
• ▢ ¾ cup panko breadcrumbs
• ▢ 1 ½ teaspoons seasoned salt
• ▢ 1 teaspoon black pepper
• ▢ ¾ teaspoon EACH: garlic powder, onion powder
• ▢ ½ teaspoon paprika
• ▢ 1 pinch cayenne

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Instructions

Prep Work

• Set cooling racks over a baking sheet so that you can transfer the chicken onto the racks after frying to allow excess oil to drip from the bottom. The air flow on all sides ensures the chicken stays crispy.
• Use the textured side of a meat mallet to create texture on the outside of the chicken (don’t pound it flat, use fairly gentle taps). The texture helps the chicken grip the breading better.
• Pat the chicken dry and cut it into bite-size pieces of even size.
• In a large bowl, combine the sour cream, milk, and salt. Add the chicken and toss to coat. Marinate for 30 minutes at room temperature. (Note: You can marinate it for up to 12 hours in the fridge. Let it sit out at room temperature for 30 minutes prior to frying.)
• Meanwhile, combine the breading ingredients in a wide container. (I use a 10-inch rectangle Tupperware container with a lid.)

Bread the Chicken

• Use your fingers or the edge of the container to slide excess marinade off of the chicken. Too much of it will cause it to bleed through the breading, you want a light coating.
• Transfer the chicken to the breading and use dry hands or a spoon to thoroughly toss/coat the chicken completely in the breading, leaving no part of the surface wet or exposed. (You can also place a lid on the container and shake the chicken in batches.)
• Set aside and repeat for all. If any of them start to look a little moist, return them to the breading to coat again.

Fry

• As you near the end of breading, heat a pot of oil to 350-375° F. (A Dutch oven works well for this.)
• Important: Make sure the oil is sufficiently heated before you add the chicken. (Otherwise it will sink to the bottom of the pot and the breading will fall off.) If you don’t have an oil thermometer, drop a test piece of breading into the oil. It should rise to the top of the oil and begin frying immediately.
• Fry the chicken in batches for about 4-5 minutes per batch, until a golden-brown color is obtained. Note that the color darkens a little more after you remove it from the oil. Maintain the temperature of the oil as you go.
• Use a spider strainer or very large slotted spoon to remove the chicken from the oil and transfer to the cooling racks. Repeat until all chicken is fried.
• Serve with dipping sauce! (See notes for suggestions.)

Notes

Pro Tips

• Vegetable, Canola, and Peanut oil are great for deep frying.
• 1 cup Buttermilk can be used instead of the milk/sour cream mixture.
• Dipping sauce options include sweet and sour sauce, honey mustard, BBQ sauce, ranch, Buffalo Sauce, and honey (my personal fav!)
• You can also combine equal parts BBQ Sauce + Ranch Salad Dressing for an easy homemade sauce!
• Crushed Cornflakes can be used instead of Panko breadcrumbs as well!

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Storage

• Popcorn Chicken is best if served hot and fresh! If you have leftovers, let them cool completely and refrigerate in an airtight container for up to 3 days.
• To reheat: Bake in a 325° oven for 10 minutes.

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Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 237kcal, Carbohydrates: 12g, Protein: 22g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 63mg, Sodium: 1137mg, Potassium: 399mg, Fiber: 1g, Sugar: 1g, Vitamin A: 150IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg

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Course: Appetizer, Main Course

Cuisine: American

Author: Stephanie