Nothing beats the delicious flavor and crunch of homemade popcorn chicken! If you’re looking for an easy, tasty, kid-friendly dinner, this popcorn chicken recipe is sure to please. It’s quick to make, takes only a few simple ingredients, and the result is an incredibly tender and juicy chicken that’s sure to be a hit with the whole family.
Serve with your favorite dipping sauce or on top of a fresh garden salad for a delicious and satisfying meal. For more chicken-inspired recipes, check out these Chipotle Chicken Tenders, Baked chicken tenders, Baked Pecan Crusted Chicken Tenders, and Chipotle Chicken Milanese.
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What is Popcorn Chicken?
Popcorn chicken is a popular dish that features bite-sized pieces of chicken coated in a crunchy batter and deep-fried until golden brown. It’s usually served with a dipping sauce and makes a delicious appetizer, snack, or main dish. While it’s traditionally made with chicken, you can also make popcorn chicken with other proteins like fish, shrimp, or vegan options.
Why this Recipe Works
This Popcorn Chicken recipe utilizes the proper technique and ingredients to create a delicious and crunchy finished product. The coating made from flour, cornstarch, baking powder, and seasonings provides a crispy and crunchy texture, while the egg helps the coating stick to the chicken. Cooking the chicken in oil heated to 400°F ensures that the chicken is cooked through and becomes crispy on the outside without becoming greasy. Frying the chicken in small batches also helps to prevent overcrowding in the pan and ensures that the chicken is cooked evenly and becomes crispy on the outside.
Popcorn Chicken Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Skinless chicken breast: Trimmed and cut into small pieces to make bite-sized pieces of chicken for the dish.
- All-purpose flour & Cornstarch: Helps to bind the batter and creates a crispy coating.
- Baking powder: This makes the coating light and airy and helps to create a crispy exterior.
- Granulated garlic and granulated onion: Add flavor to the coating.
- Powdered sugar: Balances out the savory flavors and adds a touch of sweetness.
- Goya Adobo All Purpose Seasoning with Pepper: a blend of spices provides additional flavor to the coating.
- Cayenne pepper & Ground black pepper: Adds a spicy kick to the dish.
- Water: Helps to make the batter thin and smooth for easier coating of the chicken.
- Eggs: Help binds the coating to the chicken and adds richness to the coating.
- Peanut oil or vegetable oil: Used for deep-frying the chicken to get a crispy exterior and ensure the chicken is cooked.
Tools You’ll Need
How to Make Popcorn Chicken
Note: The full instruction is provided in the recipe card below.
Place the chicken on a plate and freeze until firm but still malleable, about 30 minutes. Whisk 2-1/2 cups, 1/2 cup cornstarch, 1 tablespoon granulated garlic, 2 tablespoons powdered sugar, 1 tablespoon baking powder, 1 tablespoon Adobo seasoning, 2 teaspoons granulated onion, 2 teaspoons ground black pepper, and 1 teaspoon cayenne together in a large bowl. Add 1/2 water and rub the flour mixture between your hands until tiny craggy bits form and the mixture holds together like damp sand when squeezed.
Cut the chicken into 1-inch pieces. Toss chicken, eggs, and 2 teaspoons of Adobo Seasoning together in a second bowl. Transfer half of the chicken to the flour mixture and toss with your hands, pressing on the coating to adhere and breaking up crumbs until the chicken is coated on all sides. Pick chicken out of the flour mixture and spread in an even layer on a rimmed baking sheet—repeat coating with remaining chicken.
Line a second-rimmed baking sheet with a triple layer of paper towels. Add oil to a large frying pan until measuring about 2 inches deep and heat over medium-high heat to 400 degrees. Using a skimmer or slotted spoon, carefully add half of the chicken to hot oil in several spoonfuls. Immediately stir to break up clumps.
Fry until chicken is evenly golden brown and cooked through, 2 to 3 minutes, stirring occasionally. Transfer chicken to a paper towel-lined sheet using a clean spider skimmer or slotted spoon. Return oil to 400 degrees and repeat with remaining chicken. Let it cool for 5 minutes. Serve with your favorite dipping sauce.
Substitutions
Here are some common substitutions for the ingredients in Popcorn Chicken:
- Chicken breast: You can use chicken tenders instead.
- All-purpose flour: Can be substituted with rice flour or potato starch for a gluten-free alternative.
- Cornstarch: Can be substituted with potato starch for a similar crunchy texture.
- Baking powder: Can be omitted entirely.
- Granulated garlic and granulated onion: Can be substituted with garlic powder and onion powder.
- Powdered sugar: Can be substituted with granulated sugar or left out entirely.
- Adobo Seasoning: Can be substituted with a
- Cayenne pepper: Can be substituted with ground black pepper or omitted entirely.
- Ground black pepper: can be substituted with white pepper or left out entirely.
- Eggs: Can be substituted with a flax egg or an egg replacement powder for a vegan alternative.
- Peanut oil or vegetable oil: Can be substituted with other high smoke point oils such as canola.
Variations
Here are some variations of the traditional Popcorn Chicken recipe:
- Seasoned coating: Try using different blends of spices, such as Cajun or Old Bay, to add different flavor profiles to the coating.
- Breading alternatives: Try using crushed crackers, breadcrumbs, plain cornflakes, or panko breadcrumbs instead of flour and cornstarch for a different texture.
- Bake instead of fry: For a healthier alternative, try baking the chicken in the oven instead of deep-frying.
- Spicy Popcorn Chicken: Add extra heat by increasing the amount of cayenne pepper or using a spicier seasoning blend.
- Korean-style Popcorn Chicken: Coat the chicken in gochujang sauce for a spicy and savory flavor.
- Mexican-style Popcorn Chicken: Add cumin, chili powder, and paprika to the coating for a southwestern flavor.
These are just a few examples of the many variations that you can try with Popcorn Chicken. Feel free to get creative and come up with your own unique twist on this classic dish!
How to Store & Reheat
- Storing: Once the Popcorn Chicken has been cooked and cooled, store it in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, preheat the oven to 375°F (190°C) and place the chicken on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through and crispy. Alternatively, you can also reheat it in a microwave or on the stovetop in a pan with a bit of oil. Just be aware that reheating in the microwave may cause the chicken to become soft and less crispy.
Note: To maintain the crispy texture of the Popcorn Chicken, it is best to reheat it in the oven or on the stovetop. Reheating in the microwave may cause the chicken to become soft and less crispy.
How to Make Ahead & Freeze
- Prepare the coating: In a large bowl, mix the flour, cornstarch, baking powder, garlic, onion, cayenne pepper, black pepper, and any other seasonings you desire. Set aside.
- Coat the chicken: Cut the chicken into 1-inch pieces and set aside. In a shallow dish, beat together the eggs and water. Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat until all the chicken is coated.
- Freeze: Place the breaded chicken on a baking sheet lined with parchment paper and freeze for 2 hours or until solid. Once frozen, transfer the chicken pieces to a freezer-safe airtight container and store them for up to 3 months.
- Cooking: To cook the frozen chicken, heat the oil in a large saucepan to 400°F. Fry the chicken in batches for 2 to 3 minutes or until golden brown and crispy. Drain on paper towels and serve.
Making Popcorn Chicken ahead of time is a great way to save time and have a delicious, quick meal on hand whenever you need it. Just remember to let the chicken thaw in the refrigerator for several hours before cooking if using it directly from the freezer.
Tips for Making the Best Popcorn Chicken
Here are some tips for making the best Popcorn Chicken:
- Use skinless chicken breast: Using skinless chicken breast ensures that the chicken will cook evenly and will not become greasy.
- Use the right type of flour: All-purpose flour is the best type of flour to use for coating the chicken because it creates a light and crispy texture.
- Experiment with seasonings: You can add your favorite seasonings to the flour mixture to give the Popcorn Chicken an extra flavor boost.
- Use a thermometer: To ensure the oil is at the right temperature, use a thermometer to monitor the temperature while frying. The oil should be 400°F to cook the chicken properly.
- Don’t overcrowd the pan: When frying the chicken, make sure to fry it in small batches to avoid overcrowding the pan. This will ensure that the chicken cooks evenly and becomes crispy.
- Drain on paper towels: After frying the chicken, place it on paper towels to remove any excess oil. This will help to keep the chicken crispy.
- Serve hot: Serve the Popcorn Chicken immediately after it’s cooked for the best taste and texture.
FAQ
Can I use chicken thighs instead of chicken breast?
Yes, you can use chicken thighs instead of chicken breast. Just make sure to cut them into small, bite-sized pieces before coating and frying.
Can I use other types of oil for frying?
Yes, you can use other types of oil for frying, such as canola oil or vegetable oil. Just make sure the oil has a high smoke point to prevent it from burning.
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken instead of frying it. Just place the coated chicken on a baking sheet and bake in a preheated 425°F (220°C) oven for 15 minutes or until golden brown and crispy.
How do I store leftover Popcorn Chicken?
Leftover Popcorn Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-10 minutes or until heated through.
How do I make the chicken spicier?
To make the chicken spicier, add more cayenne pepper or any other type of hot sauce to the flour mixture. You can also serve the chicken with hot sauce on the side for dipping.
Related Recipe:
- Chipotle Chicken Tenders
- Baked chicken tenders
- Baked Pecan Crusted Chicken Tenders
- Chipotle Chicken Milanese
📖 Recipe
Popcorn Chicken
Ingredients
- 2 lbs boneless , skinless chicken breast, trimmed and cut into 1-inch pieces
- 2-1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon granulated garlic
- 2 tablespoons powdered sugar
- 1 tablespoon plus 2 teaspoons Goya Adobo All Purpose Seasoning with Pepper , divided
- 2 teaspoon granulated onion
- 1 teaspoon cayenne pepper
- 2 teaspoons ground black pepper
- 1/2 cup water
- 2 large eggs , lighten beaten
- 1-1/2 quarts peanut oil or vegetable oil , or as needed
Instructions
- Place the chicken on a plate and freeze until firm but still malleable, about 30 minutes. Whisk 2-1/2 cups, 1/2 cup cornstarch, granulated garlic, powdered sugar, baking powder, 1 tablespoon Adobo seasoning, 2 teaspoons granulated onion, 1 teaspoon ground black pepper, and 1 teaspoon cayenne together in a large bowl. Add 1/2 water and rub the flour mixture between your hands until tiny craggy bits form and the mixture holds together like damp sand when squeezed.
- Cut the chicken into 1-inch pieces. Toss chicken, eggs, and 2 teaspoons of Adobo Seasoning together in a second bowl. Transfer half of the chicken to the flour mixture and toss with your hands, pressing on the coating to adhere and breaking up crumbs until the chicken is coated on all sides. Pick chicken out of the flour mixture and spread in an even layer on a rimmed baking sheet—repeat coating with remaining chicken.
- Line a second-rimmed baking sheet with a triple layer of paper towels. Add oil to a large frying pan until measuring about
- 2 inches deep and heat over medium-high heat to 400 degrees. Using a skimmer or slotted spoon, carefully add half of the chicken to hot oil in several spoonfuls.
- Immediately stir to break up clumps. Fry until chicken is evenly golden brown and cooked through, 2 to 3 minutes, stirring occasionally. Transfer chicken to a paper towel-lined sheet using a clean spider skimmer or slotted spoon. Return oil to 400 degrees and repeat with remaining chicken. Let it cool for 5 minutes. Serve with your favorite dipping sauce.
Notes
Reheating: To reheat, preheat the oven to 375°F (190°C) and place the chicken on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can also reheat it in a microwave or on the stovetop in a pan with a bit of oil. Just be aware that reheating in the microwave may cause the chicken to become soft and less crispy. Note: To maintain the crispy texture of the Popcorn Chicken, it is best to reheat it in the oven or on the stovetop. Reheating in the microwave may cause the chicken to become soft and less crispy. How to Make Ahead & Freeze Prepare the coating: In a large bowl, mix together the flour, cornstarch, baking powder, garlic, onion, cayenne pepper, black pepper, and any other seasonings you desire. Set aside.
Coat the chicken: Cut the chicken into 1 inch pieces and set aside. In a shallow dish, beat together the eggs and water. Dip each piece of chicken into the egg mixture, then coat in the flour mixture. Repeat until all the chicken is coated.
Freeze: Place the breaded chicken on a baking sheet lined with parchment paper and freeze for 2 hours until solid. Once frozen, transfer the chicken pieces to a freezer-safe airtight container and store for up to 3 months.
Cooking: To cook the frozen chicken, heat the oil in a large saucepan to 375°F (190°C). Fry the chicken in batches for 5-7 minutes, or until golden brown and crispy. Drain on paper towels and serve. Making the Popcorn Chicken ahead of time is a great way to save time and have a delicious, quick meal on hand whenever you need it. Just remember to let the chicken thaw in the refrigerator for several hours before cooking if using it directly from the freezer.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
