Baked Popcorn Chicken is seasoned pieces of chicken dipped in flour, eggs, and panko breadcrumbs, baked for a crunchy, flavorful snack, appetizer, or meal. They are loved by people of all ages and are a hit at parties, gatherings, or as a quick dinner idea. Deep-frying and Air Fryer instructions are also included! I also have Air Fryer Chicken Nuggets you will love!
Ingredients & Substitutions
Chicken: I used chicken breasts, cut into bite-sized pieces for this recipe. If preferred, you could use chicken thighs or chicken tenders. However, be sure to adjust the baking time so the chicken reaches an internal temperature of 165°F.
Seasonings & Spices: Before coating the chicken, season it with a combination of salt, garlic salt, onion powder, paprika, black pepper, and cayenne pepper.
Flour: Flour is used to coat the chicken pieces before dipping them in the egg and panko. This creates a surface for the egg wash to stick to and helps form a crispy exterior.
Eggs: Eggs are beaten to create an egg wash that helps the breadcrumbs stick to the chicken pieces and adds moisture.
Panko: Panko is a Japanese-style breadcrumb that is lighter and will stay crispier longer. Look for panko in the Asian food aisle of the grocery store. You could use regular bread crumbs in a pinch, but the popcorn chicken will have a different texture.
How To Serve Popcorn Chicken
Popcorn chicken is a versatile recipe that can be served in a variety of ways. Here are a few ideas:
- Appetizer: Serve the chicken in a basket or on a platter with a choice of dipping sauces. I like ketchup, BBQ sauce, ranch dressing, honey mustard, or my jalapeno ranch dressing for a spicy kick, just to name a few!
- Main Course: Pair the popcorn chicken with sides like coleslaw, french fries, or a salad for a complete meal.
- In A Sandwich: Make a sandwich or a wrap with the crispy chicken and your favorite fixings.
- Snack: This would be a delicious snack, either plain or with dipping sauce.
How To Store Popcorn Chicken
To store popcorn chicken, first, let it cool completely. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in the oven, air fryer, or microwave. For longer storage, freeze the chicken. To freeze, place the chicken on a baking sheet and into the freezer until solid. Once the pieces are frozen, store the chicken in a freezer-safe bag or container for up to 2-3 months. You can reheat the chicken from frozen or let it thaw in the refrigerator before heating.
More Chicken Recipes
Baked Popcorn Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ½ cup (62.5 g) all-purpose flour
- 3 large eggs, room temperature
- 2 cups (216 g) panko breadcrumbs, plain
- cooking spray
- parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F.* Place a wire rack on a baking sheet. Spray the rack with non-stick cooking spray.
- To a medium bowl, add chicken, oil, salt, garlic salt, onion powder, paprika, black pepper, and cayenne pepper. Toss to coat chicken completely.
- Set out three medium bowls. To the first bowl, add the flour. To the second bowl, add the eggs and whisk.
- To the third bowl, add the panko.
- Dredge the chicken pieces into the flour mixture, tapping off any excess flour. Then dredge them into the eggs, and finally into the panko, making sure to coat all sides evenly.
- Place chicken pieces evenly on the prepared rack. Lightly spray the coated chicken with cooking spray.
- Bake for 18-20 minutes, or until chicken reaches an internal temperature of 165°F.
- Garnish with parsley. Serve.
Notes
- Preheat air fryer to 400°F.
- Place the seasoned and breaded chicken into the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air fry for 8-10 minutes, or until the internal temperature of the chicken reaches 165°F, flipping halfway through.
- In a large pot, heat up the oil to about 375°F.
- Without overcrowding the pot, add the coated chicken. Cook until golden brown and crispy, and the chicken has reached an internal temperature of 165°F.
- With each batch, make sure the oil is hot enough.
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
