If you’re craving something crispy, savory, and addictively delicious, Chicken Popcorn is the answer. These golden nuggets of flavor are perfect for snacking, game day, party appetizers, or even as a fun dinner. Similar to fast-food versions like KFC’s popcorn chicken, but even better homemade!
In this article, you’ll get a full breakdown of how to make chicken popcorn from scratch—with step-by-step instructions, tips, variations, serving ideas, and more.
Why You Will Love This Recipe
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Crispy on the Outside, Juicy on the Inside – Each piece delivers crunch with tender chicken inside.
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Better Than Takeout – Fresh, flavorful, and without mystery ingredients.
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Kid-Friendly and Party-Perfect – Everyone loves bite-sized chicken!
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Easy to Make Ahead or Freeze – Prep now and fry later.
What Is Chicken Popcorn?
Chicken popcorn (or popcorn chicken) is made by cutting chicken into small, bite-sized pieces, marinating it with spices, coating it with seasoned flour, and deep frying until golden and crispy. It resembles popcorn in its small, round form, making it a fun finger food.
Ingredients List
Here’s what you’ll need to make crispy and flavorful chicken popcorn at home:
For the Chicken:
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500 grams boneless chicken breast or thighs, cut into small cubes
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½ cup buttermilk (or yogurt)
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika
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½ tsp garlic powder
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¼ tsp chili powder or cayenne (optional)
For the Coating:
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1 cup all-purpose flour
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½ cup cornstarch
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½ tsp salt
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½ tsp pepper
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1 tsp paprika
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1 tsp baking powder
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Water (to make a wet batter or use dry only)
For Frying:
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Oil, for deep frying (vegetable or canola)
Timing & Servings
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Prep Time: 20 minutes
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Marinate Time: 30 minutes (optional, but recommended)
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Cook Time: 15–20 minutes
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Total Time: 1 hour
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Servings: 4–6 servings
Step-by-Step Instructions for Chicken Popcorn
Step 1: Prep the Chicken
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Cut chicken into ½-inch cubes to resemble popcorn size.
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Pat dry with a paper towel to remove excess moisture.
Step 2: Marinate the Chicken
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In a bowl, mix chicken with buttermilk, salt, pepper, garlic powder, paprika, and chili powder.
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Cover and refrigerate for at least 30 minutes (or up to overnight for more flavor).
Step 3: Prepare the Coating
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In a shallow bowl, mix flour, cornstarch, salt, pepper, paprika, and baking powder.
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Optionally, set aside a little water to make a thin wet batter for double coating.
Step 4: Coat the Chicken
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Remove chicken from marinade and let excess liquid drip off.
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Toss chicken in the dry flour mix or dip in wet batter then flour again for a thicker crust.
Step 5: Fry to Perfection
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Heat oil to 350°F (175°C) in a deep pan.
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Fry chicken in small batches for 4–6 minutes until golden brown and crispy.
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Drain on paper towels or a wire rack.
Step 6: Serve Hot
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Serve with dipping sauces or seasoning blends (like Cajun, BBQ, or peri peri).
Tips for Perfect Chicken Popcorn
Use Cornstarch for Extra Crunch
Mixing cornstarch with flour gives the coating that light, crispy texture.
Don’t Skip the Marination
Buttermilk or yogurt tenderizes the chicken and adds depth of flavor.
Fry in Batches
Overcrowding the pan will lower oil temperature and make the coating soggy.
Let It Rest After Frying
Allow chicken to drain and rest for 3–5 minutes so the coating stays crisp.
Baked or Air Fried Chicken Popcorn
Oven-Baked Option:
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Preheat oven to 425°F (220°C).
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Place coated chicken on a greased baking rack.
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Spray lightly with oil and bake for 20–25 minutes, flipping halfway.
Air Fryer Option:
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Preheat air fryer to 400°F (200°C).
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Arrange chicken in a single layer.
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Air fry for 10–12 minutes, shaking the basket halfway through.
While not as crispy as deep-fried, both options are healthier and still delicious.
Variations to Try
Spicy Chicken Popcorn
Add extra chili powder, cayenne, or hot sauce to the marinade for a fiery twist.
Cheesy Chicken Popcorn
Toss fried chicken bites in grated parmesan or cheddar while hot.
Herb-Flavored
Add dried herbs like oregano, thyme, or rosemary to the flour mix for a fragrant touch.
Asian-Style Chicken Popcorn
Marinate in soy sauce, ginger, garlic, and coat with panko for a crunchy Japanese take.
Best Dipping Sauces
Pair your chicken popcorn with flavorful dips:
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Garlic mayo
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Sweet chili sauce
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Honey mustard
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Ranch dressing
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Spicy sriracha mayo
Serving Suggestions
Chicken popcorn is incredibly versatile. Try serving it:
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As an appetizer with toothpicks and dipping sauces
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In wraps or sandwiches
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With coleslaw or fries for a complete meal
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As a topping for salads or rice bowls
How to Make It Ahead
Can I Make It in Advance?
Yes! You can marinate and coat the chicken, then refrigerate until ready to fry.
Freezing Instructions:
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Freeze coated (uncooked) chicken bites on a tray, then transfer to a zip bag.
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Deep fry directly from frozen, adding 1–2 extra minutes cooking time.
Storage & Reheating
Refrigerator:
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Store leftover chicken popcorn in an airtight container for up to 3 days.
Reheating:
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Best reheated in an oven or air fryer to retain crispiness.
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Avoid microwaving—this softens the coating.
Nutritional Overview (Per Serving Approx.)
Nutrient Amount Calories 280–320 kcal Protein 22–25 g Fat 14–18 g Carbohydrates 15–20 g Fiber 0.5–1 g Sodium 400–600 mg
May vary depending on cooking method and portion size.
FAQs
Can I use chicken thighs instead of breast?
Yes! Thighs are juicier and more forgiving if slightly overcooked.
Can I double coat the chicken?
Absolutely. Double dipping in batter and flour makes the crust even crunchier.
Why is my chicken popcorn not crispy?
It could be due to:
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Oil not hot enough
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Too much moisture on chicken
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Overcrowded pan during frying
Can I make it gluten-free?
Use gluten-free flour and cornstarch, and ensure your seasonings are gluten-free.
Conclusion
Chicken popcorn is proof that big flavor can come in small bites. Crispy, juicy, and totally snack-worthy, it’s perfect for everything from family dinners to party platters. Whether you deep fry it the traditional way or go lighter with baking or air frying, this recipe offers unbeatable flavor and texture.