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.
And why not when making your own popcorn chicken is SO EASY?
Homemade Popcorn Chicken
Instead, make your own at home. Popcorn chicken is quite literally crispy, crunchy nuggets.
You’d think KFC invented popcorn chicken. They did not. Bite-sized chicken nuggets were around long before they popularized it.
Popcorn chicken can be eaten as a lunch or dinner, but my absolute favorite way is as an appetizer. It also makes a mean chicken parm sub and with little bite-size pieces, it is much easier to eat than a whole big sandwich.
They are also great on a salad or even tossed in sauce on pasta.
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 .
Judging by the fact that they mysteriously disappear within minutes of being put on the table, I can say that adults like them as much as kids. Or maybe is it just the collection of chicken dipping sauces.
I like to provide options. Not only is it fun to taste them all, it is also a conversation piece.
How to Make Popcorn Chicken
There are some complicated ideas of how to make popcorn chicken out there, ones that include a grocery list of ingredients, marinating and brining 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.
- 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 vegetable or peanut 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 every 2 minutes.
- Cook until lightly browned and remove to a paper towel lined plate.
- Serve with choice of sauces.
Chicken Dipping Sauces
When I am entertaining, I like to set a buffet of sauces next to my chicken platter.
- Nashville Hot Sauce
- Buffalo Sauce
- Creamy Honey Mustard
- Chipotle Aioli
- Yum Yum Sauce
- Horseradish Sauce (yes, this is usually on beef, but tastes great on chicken too!)
Make Ahead & Freezing
You can can make these ahead of time and reheat them in the oven. Be mindful that no fried food will ever be as crispy as it was when originally fried, but it can come close.
Cooked chicken pieces can be frozen in airtight bags for up to 3 months. Reheat in the oven at 350 for about 15 minutes. Actual times will vary depending on the size of your nuggets.
Air Fryer Popcorn Chicken
You can save a few calories by making these in an Air Fryer. Keep in mind that all Air Fryers are a slightly different depending on make, model and size, so keep a watchful eye.
Preheat Air Fryer and then set temperature to 375 degrees. Spray cooking oil on the air fryer basket.
Arrange breaded popcorn chicken in a single layer leaving room between each piece (air needs to circulate around each piece to brown). Spray the top of your popcorn chicken with cooking oil.
Set timer for 8-10 minutes, flipping halfway through the cooking process.
More 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.
Homemade popcorn chicken is easier than you think! Give it a whirl and let us know what your favorite dipping sauce is below in the comments.
Popcorn Chicken
Ingredients
- 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*
Instructions
- 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!
Great idea for a large crowd, or game day! Thanks for sharing!
I love the look of your popcorn chicken. Going to pin for later as this would be great for our next party!
These popcorn chicken bites sure look tasty. I didn’t know you should rest the breaded chicken before frying… good to know!!
What a tasty recipe! I love making popcorn chicken because it is so easy to make and tastes soo good!
I love popcorn chicken! Great idea and super simple to make.
The touch of celery salt is what makes these really special. Such an underappreciated ingredient, especially in fried foods!
Whoa! These look sensational! Great for game day, but I’d eat them for dinner, too!
So. much. YES!!! Love this recipe like woah and cannot wait to impress the family with this one! Thank you so much!