Hey there, fellow air fryer enthusiasts! I’m William, and today I’m super excited to share my favorite air fryer popcorn chicken recipe that’s gonna blow your taste buds away. If you’ve been craving that satisfying crunch of popcorn chicken but don’t want all the oil and mess of deep frying, you’re in the right place
Air fryer popcorn chicken is seriously a game-changer – it’s healthier, quicker, and honestly, I think it tastes even better than the deep-fried version! I’ve perfected this recipe through countless trials in my kitchen, and now my family requests it at least once a week
Why You Should Make Popcorn Chicken in Your Air Fryer
Before we get to the recipe, let me explain why it’s worth it to use an air fryer to make popcorn chicken:
- Healthier Alternative: Uses minimal oil compared to traditional deep-frying
- Quick and Easy: Ready in about 15 minutes from prep to plate
- Restaurant-Quality Results: Crispy outside, juicy inside – just like takeout
- Less Mess: No oil splatters to clean up afterward
- Versatile: Easy to customize with different seasonings
- Family-Friendly: Kids and adults love these bite-sized morsels
I love that I can eat fried chicken when I want to without feeling bad about it later. Plus, my kitchen doesn’t smell like oil for days!.
Air Fryer Popcorn Chicken: Two Amazing Recipes
I’m gonna share two fantastic recipes that I’ve tested multiple times. The first one uses panko breadcrumbs for extra crispiness, while the second uses a cornstarch coating for a lighter option. Both are delicious!
Recipe 1: Crispy Panko Popcorn Chicken
Ingredients:
- 1 pound (450g) boneless chicken breasts
- 1 large egg
- 1½ cups panko breadcrumbs
- 1½ tablespoons olive oil
- 1 teaspoon salt (divided)
- 2½ tablespoons all-purpose flour
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- Your favorite dipping sauce
Instructions
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Prepare the breadcrumbs: Heat the olive oil in a skillet over medium heat. Add panko breadcrumbs and about ½ teaspoon of salt. Toast for about 3 minutes until golden, stirring occasionally for even cooking. This step is a game-changer for extra crispiness!
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Get the chicken ready by cutting the breasts into small cubes that are about ¾ inch thick. Season them with some salt and black pepper.
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Set up your dredging station:
- Plate 1: Place the flour
- Bowl 2: Beat the egg with 1 teaspoon of water
- Bowl 3: Mix the toasted breadcrumbs with onion powder, garlic powder, oregano, and black pepper
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Coat the chicken: Take about 10 pieces of chicken at a time and dredge in flour, then dip in egg, and finally coat well in the panko mixture. Repeat with all chicken pieces.
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Preheat: Set your air fryer to 400°F (200°C) and spray the basket with olive oil spray.
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Cook: Put the chicken pieces in the basket in a single layer once it’s hot. You may need to cook them in batches. Air fry for 5 to 6 minutes, shaking the basket every two to three minutes to make sure everything cooks evenly.
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Serve: Enjoy hot with your favorite dipping sauce!
Recipe 2: Lighter Seasoned Cornstarch Popcorn Chicken
Ingredients:
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- ¾ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon ground mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon ground thyme
- ⅛ teaspoon dried basil
- ⅛ teaspoon dried oregano
- ⅛ teaspoon dried sage
- 3 tablespoons cornstarch
- Cooking spray
Instructions:
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Season the chicken: Place chicken in a medium bowl. In a small bowl, combine all the seasonings. Reserve 1 teaspoon of this mixture, and sprinkle the rest over the chicken. Toss to coat evenly.
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Prepare cornstarch coating: In a large ziplock bag, combine the cornstarch and the reserved 1 teaspoon of seasoning. Add the chicken, seal the bag, and shake until evenly coated.
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Remove excess: Transfer chicken to a fine mesh strainer and shake to remove excess cornstarch. Let rest for 5-10 minutes until the cornstarch begins to absorb into the chicken.
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Preheat: Set your air fryer to 390°F (200°C) and spray the basket with cooking spray.
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Cook: Arrange chicken in a single layer in the basket (no overlapping!). Mist the chicken with cooking spray. Cook for 4 minutes, then shake the basket and mist again with cooking spray. Continue cooking for another 4-5 minutes until chicken reaches 165°F (74°C) internal temperature.
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Serve: Enjoy with your favorite dipping sauce!
Pro Tips for Perfect Air Fryer Popcorn Chicken
After making this recipe dozens of times, I’ve learned a few tricks that really make a difference:
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Preheat your air fryer: Just like an oven, preheating ensures even cooking and helps develop that crispy exterior without overcooking the inside.
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Don’t overcrowd the basket: Cook in batches if necessary! Overcrowding leads to steaming rather than “frying,” and you’ll lose that amazing crispiness.
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Use a meat thermometer: Chicken should reach 165°F (74°C) internally. Since pieces can vary in size, this ensures everything is properly cooked.
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Toast your panko first: If using panko breadcrumbs, toasting them before coating the chicken makes a HUGE difference in crispiness.
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Shake the basket: Shaking halfway through cooking helps ensure all sides get crispy.
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Spray with oil: A light misting of oil on the coated chicken helps achieve that golden-brown finish.
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Marinate for extra flavor: For even more flavorful chicken, you can marinate the chicken pieces for 30 minutes before coating them.
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Add Parmesan to the coating: Mix in 2-3 tablespoons of grated Parmesan cheese with your breadcrumbs for an extra flavor kick.
Delicious Dipping Sauce Ideas
The perfect dipping sauce can take your air fryer popcorn chicken to the next level. Here are my favorites:
Honey Mustard
Mix equal parts honey and dijon mustard with a dash of mayo, vinegar, and salt. Sweet and tangy perfection!
Sriracha Mayo
Combine 1/4 cup mayo with 1-2 teaspoons sriracha and a splash of lime juice. Creamy with a kick!
Ranch Dressing
Either store-bought or homemade works great. For homemade, mix mayo, buttermilk, sour cream, and herbs like parsley, dill, and chives.
Sweet Chili Sauce
Store-bought sweet chili sauce is perfect for those who like a sweet heat.
BBQ Sauce
Classic and always delicious with popcorn chicken.
Tasty Variations to Try
One of the things I love most about this recipe is how versatile it is! Here are some variations my family loves:
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Buffalo Popcorn Chicken: Toss the cooked chicken in buffalo sauce and serve with blue cheese dressing.
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Lemon Pepper: Add lemon pepper seasoning to your breadcrumb mix for a zesty kick.
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Parmesan Garlic: Add extra garlic powder and grated Parmesan to the coating.
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Teriyaki: Marinate the chicken in teriyaki sauce before coating and cooking.
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BBQ Style: Add some BBQ seasoning to your breadcrumb mixture, or toss in BBQ sauce after cooking.
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Ranch: Mix some ranch seasoning into your breadcrumb mixture for ranch-flavored chicken bites.
Perfect Side Dishes to Serve with Your Popcorn Chicken
Make it a complete meal with these delicious sides:
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Sweet Potato Fries: Slice sweet potatoes into thin wedges, toss with olive oil, salt, and pepper, and air fry at 375°F for 15-20 minutes.
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Coleslaw: The creamy, cool crunch perfectly complements the crispy chicken.
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Mac and Cheese: A classic comfort food pairing that everyone loves.
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Baked Beans: The sweet and savory combo works surprisingly well with popcorn chicken.
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Grilled Vegetables: For a healthier option, grill some zucchini, bell peppers, and onions.
Frequently Asked Questions
Q: Can I use different types of breadcrumbs?
A: Yes! While panko gives the crispiest texture, regular breadcrumbs work too. Just make sure to toast them first for best results.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to crisp them back up.
Q: Can I use chicken thighs instead of breast?
A: Absolutely! Thighs will be even juicier, though they may need an extra minute of cooking time.
Q: My coating keeps falling off. What am I doing wrong?
A: Make sure to shake off excess flour before the egg dip, and let the excess egg drip off before the breadcrumb coating. Pressing the breadcrumbs gently onto the chicken also helps them stick better.
Q: Can I freeze these?
A: Yes! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag once frozen. Cook from frozen in the air fryer at 380°F for about 8-10 minutes.
Final Thoughts
Making popcorn chicken in the air fryer has been a total game-changer for me. It’s quicker, healthier, and honestly tastes even better than takeout. The combination of that satisfying crunch on the outside and juicy chicken inside is just perfect, and my kids absolutely love it.
The best part? It’s so versatile that you can customize it in countless ways to suit your taste buds. Whether you’re serving it as a quick weeknight dinner with some sides or as a fun appetizer for game day, this air fryer popcorn chicken is sure to be a hit.
Happy air frying!
How to Make Popcorn Chicken (Stepwise Photos)
1. Chop 1 lb (450 to 500 grams) chicken to bite sized pieces and add them to a mixing bowl.
2. Add all the seasonings:
- ½ to 1½ teaspoon paprika (or cayenne pepper or red chili powder, depending on your taste)
- ¾ to 1 teaspoon Salt (adjust to taste)
- ½ teaspoon ground black pepper (pepper powder)
- 1 teaspoon onion powder (optional)
- 1½ teaspoons garlic powder (or 1 tbsp ginger garlic paste)
- ¼ teaspoon allspice or 2 tsp garam masala
3. Mix well and pour 2 tablespoons yogurt (optional).
4. Mix and cover. Refrigerate for at least 30 mins to 8 hours.
5. Pour 2 egg whites or half cup yogurt (not Greek yogurt) or buttermilk. Make sure your buttermilk is not sour. Mix well.
6. Add 4 tablespoons corn starch in 2 batches, mixing after each addition. (2 tablespoons each time). We do this to avoid the starch clumping up.
7. At this stage the batter has to be thick and moist enough to coat the chicken well. We don’t want dry chicken at this stage.
8. Arrange panko crumbs and chicken, side by side to work.
9. Pick up each piece of chicken and dredge in the panko crumbs. Press down the crumbs with your fingers. This step makes a huge difference.
10. Place them on a tray.
11. I also have a short-cut method which I have been following since very long. This one works well for me. However some people did not find success with this. So try out only with half a kg (1 pound or so). If you have more chicken, do this in batches.
For this you will simply pour the panko crumbs in 2 batches, over the batter coated chicken. First add half the crumbs and gently mix to coat the chicken well with the crumbs. Add the other half and mix lightly. Right away, quickly press down on each chicken piece with the crumbs and put them on a plate or tray. If you are not quick enough the crumbs soak up all the batter and begin to fall off the chicken.
To Bake or Air Fry these please refer the recipe card below.
12. On a medium flame, heat oil in a deep pan for frying. Test if the oil is hot enough by dropping a bread crumb. It should sizzle and come up without browning or burning. If it sinks, it means the oil is not hot enough. Gently drop the breaded popcorn chicken into the hot oil. Do not disturb them for 2 mins as this will cause the bread crumbs to fall off.
13. After 2 mins, stir them gently and fry until golden and super crisp. Remove them from oil.
14. Transfer to a cooling rack or a steel colander.
15. After each batch of frying, turn down the heat. Using a mesh skimmer, remove any bread crumbs that have fallen off to the oil. Bring back the temperature to medium hot and fry the next batch.
Popcorn chicken is ready. Serve hot with your favorite ketchup or creamy sweet chilli sauce. You can also sprinkle your favorite seasoning on top.
Add 4 tablespoons of sweet chili sauce to a bowl and mix in a half cup of softened cream cheese, Greek yogurt, or mayonnaise. The sauce should be smooth and creamy. Taste test and add more sauce as required.
- Prepare the chicken. Cut the chicken into pieces that are almost the same size so that they cook all the same way.
- To make your own buttermilk, mix half a cup of milk with half a tablespoon of salt. vinegar. Make sure your buttermilk is not too sour.
- Brine: You can brine the chicken for at least 4 to 8 hours in the fridge to make it extra soft and tender. Mix ½ cup of yogurt with 1 to 1 ¼ cups of water in a bowl. Soak your chicken in this. Later drain and use.
- Use gluten-free flour and bread crumbs to make the recipe gluten-free.
- If you don’t want dairy in this, just leave out the yogurt in the marinade and use egg instead.
Related Recipes
For best results follow the step-by-step photos above the recipe card
What is Popcorn Chicken?
Popcorn Chicken are bite-sized tender and crisp chunks of chicken that have been seasoned, breaded and deep fried to perfection, until golden. Since the breaded tiny chunks resemble popcorn, they are named as popcorn chicken.
The popular fast food giant KFC introduced popcorn chicken to the world and the delicious food has gained immense popularity since then.
Today you will find these everywhere on the menus, right from the budget fast food chains to the upscale restaurants and has been a favorite with a larger population. So you are likely to find numerous versions of the popcorn chicken all over the world.
Some are breaded and some are not but simply coated with flour, which creates a popcorn like structure with a crust. Each are seasoned differently for a unique flavor. Even in KFC, popcorn chicken is not the same in every country. These are made to match the local taste buds.
Chicken: Fresh or thawed from frozen chicken breasts are good to use here. You may use tofu, paneer or parboiled potatoes as a substitute.
Seasoning: I love using garlic powder, onion powder, red chilli powder / paprika, crushed black pepper and all-spice or garam masala for seasoning the chicken. You can simply skip all of these but you will be left with bland popcorn chicken. To make it kids-friendly, you may skip the red chilli powder and all-spice or garam masala.
Bread crumbs or panko crumbs: Panko crumbs give the best crisp results but you may use bread crumbs too. I do not add any seasoning to my bread crumbs since I season the chicken. To keep the oil clear until the end of the cooking process, I don’t like to add the seasonings to the bread crumbs. This is very important if you want to fry a lot of chicken or use the oil from the previous batch.
Flour: I use corn starch (white corn flour) as it gives super crispy chicken. You may substitute that with all-purpose flour but the results vary.
Buttermilk or yogurt: I prefer to use a small amount of yogurt while seasoning the chicken. This helps to tenderize the chicken and prevents the chicken from drying out after frying or baking. However you may skip this for a dairy-free option.
Eggs or Buttermilk: Eggs or buttermilk is used to provide some moisture to the chicken so it helps in binding the bread crumbs well. Also both these ingredients lock the chicken juices while frying and won’t let the chicken dry out.
I have been making this recipe with both and sometimes with a combination of both to make it low fat. The results are almost the same with all these changes. Avoid using very sour buttermilk as it can easily make your popcorn chicken taste tangy.
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