Easy Popcorn Chicken Recipe

What’s in This Easy Popcorn Chicken Recipe?

We seasoned our chicken with a flavorful mix of garlic powder, paprika, onion powder, salt, and black pepper to give these bite-sized pieces of chicken tons of flavor!

Flour: All-purpose flour helps the egg stick to the chicken. Spices: Garlic powder, paprika, onion powder, kosher salt, and black pepper give this chicken a delicious flavor. Eggs: Help the breadcrumbs stick to the chicken. Breadcrumbs: Panko breadcrumbs make this chicken extra crunchy. Chicken: We used boneless, skinless chicken breasts, but thighs also work. Oil: Vegetable oil is the perfect high smoke point neutral oil for frying chicken.

Variations on Easy Popcorn Chicken

We like to use whatever breadcrumbs we have on hand. Italian or plain breadcrumbs work well– or try ground-up cornflakes! To make this chicken gluten-free, swap the all-purpose flour for gluten-free flour and use gluten-free breadcrumbs.

How to Store and Reheat

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 5-7 minutes, until heated through.

How to Freeze

Freeze this chicken in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Notes from the Test Kitchen

It’s important to refrigerate the dredged chicken pieces for at least 15 minutes or up to 2 hours, so make sure to plan ahead!

How to Make This Easy Popcorn Chicken Recipe Step by Step

Prep the Dredging Station: Mix ¾ cup of all-purpose flour, 2 teaspoons of garlic powder, 1 teaspoon of ground paprika, ½ teaspoon of onion powder, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper together in a shallow bowl. Beat 2 large eggs and 1 tablespoon of water together in a separate shallow bowl. Place 1½ cups of Panko breadcrumbs in a third shallow bowl. Dredge the Chicken: Dredge 1 pound of cubed boneless, skinless chicken breasts in the flour mixture and shake off excess. Dip into beaten egg, allowing excess to drip back into the bowl. Press the chicken into the panko until well coated. Transfer the dredged chicken to a clean plate and refrigerate for 15 minutes to 2 hours. Fry the Chicken: Heat ½-inch of vegetable oil in a Dutch oven set over medium heat until it’s 350-365°F. When the oil is hot, carefully add the chicken pieces to the skillet, working in batches to avoid crowding the pan. Fry for 2 minutes per side, until golden and cooked through. The internal temperature of the chicken will reach 165°F when done. Drain and Serve: Transfer the cooked chicken to a paper-towel-lined plate, and repeat with the remaining chicken. Serve with your favorite dipping sauce.