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.
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 2-½ cups, ½ 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 ½ 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 it evenly 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.
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Recipe
Popcorn Chicken
Ingredients
- 2 lbs boneless , skinless chicken breast, trimmed and cut into 1-inch pieces
- 2-½ cups all-purpose flour
- ½ 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
- ½ cup water
- 2 large eggs , lighten beaten
- 1-½ 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 2-½ cups, ½ 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 ½ 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.
Watch how to make it
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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
