Popcorn Chicken Recipe
There is a time and a place for processed frozen chicken nuggets. But I’ve never seen a piece of meat that also came in the shape of a dinosaur or star, so I tend to shy away.
Instead, make your own at home. Popcorn chicken is quite literally crispy, crunchy nuggets.
Chicken bites in just a few simple steps.
This Popcorn Chicken recipe makes the tastiest and crispiest chicken bites! Perfect for a party appetizer or lunch!
You’d think KFC invented popcorn chicken. They did not. Popcorn chicken was around long before they popularized it.
This is not a copycat KFC popcorn chicken recipe. It is just a simple, but tasty, way to make crunchy, crispy chicken bites at home.
Make sure you PIN this Popcorn Chicken Recipe!
This recipe is also proof that popcorn chicken is not just for kids. Adults can indulge in these deliciously crunchy chicken bites too .
And judging by the fact they mysteriously disappear within minutes of being put on the table, I can say that adults like them as much as kids.
There’s some complicated ideas of how to make popcorn chicken out there, ones that include a grocery list of ingredients or marinating and brining them for hours.
I’m totally guilty of this when making a good, down home fried chicken, but not for popcorn chicken. These are supposed to be as easy to make as they are to pop in your mouth and eat.
PRO TIP: For juicer meat, use chicken thigh fillets instead of chicken breast.
And while I have no doubt those result in tasty bites, I like to keep things simple. As long as simple still equals delicious, which I think I managed with this popcorn chicken.
Popcorn chicken can be eaten as a lunch or dinner, but my absolute favorite way to serve popcorn chicken is as an appetizer. If kids will be in attendance – even better!
This is definitely one kid-friendly appetizer and usually ends up being the main dish for a few picky little eaters.
You’ll just want to make sure you’re finishing it up as guests arrive, because these are best served hot. I wouldn’t worry too much about how to keep them hot, though, because they’ve never lasted long enough on my table to even worry about it!
This way, guests can pick and choose their favorite dipping sauces.
If you’re deciding to go for a full meal with this popcorn chicken, it tastes great on a baguette or in a wrap, with some cheese, lettuce and tomatoes.
Or, maybe a delicious popcorn chicken salad with a bed of greens and your favorite veggies. Yum!
Since you like this Popcorn Chicken, you may like these other easy appetizer recipes:
Tools for making Popcorn Chicken:
Fry Daddy – You can totally fry these up on the stove, but controlling temperture is so much easier with a fryer.
Kitchen thermometer – If you aren’t using an electric fryer, then make sure to use a thermometer to monitor the oil temperture.
If you are looking for even more fabulous appetizers, snag a copy of my Easy Appetizers Beyond Dips Mini-Cookbook. Available here for only $0.99, one of these fun and festive appetizers sure to be the hit of any gathering!
CONNECT WITH SAVORY EXPERIMENTS!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube
Pinterest | Instagram
Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Sign up HERE!
- 2 chicken breasts , boneless, skinless and cut into bite-size pieces
- 2 eggs , lightly beaten
- 2 cups flour
- 1 tablespoon onion powder
- 2 teaspoon sweet paprika
- 1 teaspoon celery salt
- 1/2 teaspoon ground white pepper
- Canola oil for frying*
- Place lightly beaten egg into a bowl.
- In another shallow dish, combine flour, onion powder, paprika, salt and white pepper.
- Toss chicken in flour mixture, then egg and flour again.
- Place on a baking sheet or plate. Continue to repeat for all chicken.
- Allow breaded chicken to sit at room temperature for 10-15 minutes. This allows the breading to harden and stick, preventing it from flaking off during cooking.
Heat oil in a large, shallow frying pan or cast iron skillet. Oil should be on medium-high heat and reach 350 degrees.
- Working small batches, fry chicken. Small pieces should only take 5-6 minutes, being turned very 2 minutes. Cook until lightly browned and remove to a paper towel lined plate.
- Serve hot with choice of sauces.
If you’ve tried this recipe, make sure to come back and let us know how you liked it!
*The amount of oil you will use depends on the pan you are using, I suggest a low sided frying pan or cast iron skillet. Anything with sides too high will essentially steam your chicken, making it soggy instead of crunchy. You also don’t want to crowd the pan, so a larger surface space is ideal. Lastly, your chicken doesn’t need to be submerged in oil. If you have about 1/2 inch, you’ll be good.