Next time you crave a crispy chicken dinner, make a batch of crisp air fryer popcorn chicken! This easy recipe encases bite-sized chicken pieces in an easy breading, then uses hot air to create a crunchy golden-brown exterior (no splattering oil!). Each bite is loaded with all the savory satisfaction you crave from the classic fast food favorite but made right at home.
This versatile recipe is great for anyone who wants to add extra protein to their plate. Whether you serve it on game day as part of a larger appetizer spread, use it to top your favorite pasta or salad, or tuck it into a French roll and make a sandwich, this delicious popcorn chicken is certain to win over even the pickiest of eaters. For more air fryer chicken recipes, try my air fryer chicken nuggets, air fryer chicken tenders, and air fryer chicken wings next!
Ingredients
Boneless skinless chicken breasts — lean white meat chicken is ideal for getting that classic popcorn chicken flavor and texture, but you can use boneless skinless thigh meat.
All-purpose flour — for dredging, the first step in the breading stage. The idea is to give the egg mixture something to hold onto, as it’ll slide right off the slippery chicken meat without it. Feel free to swap in another variety of flour (e.g., rice flour or gluten-free flour) if needed.
Garlic powder and paprika — sticking to a simple seasoning blend ensures your crispy chicken pairs well with just about anything. I used sweet paprika, but you’re welcome to use spicy hot paprika or smoked paprika for a bolder flavor. You can also use onion powder in place of the garlic powder if necessary.
Buttermilk and egg — the acidity of buttermilk makes for a flavorful alternative to regular milk in our egg wash. If you don’t have any, here’s how to make buttermilk!
Panko — these Japanese-style bread crumbs are lighter and larger than conventional breadcrumbs. The extra surface area provides more room for crisping up, making them a favorite in my kitchen when air frying.
Olive oil spray — the beauty of air frying is you don’t need a ton of fat to achieve a similar crunch level as deep frying. I prefer the flavor of olive oil here, but a neutral avocado oil or regular nonstick spray will work just as well for air fryer recipes.
How To Make Air Fryer Popcorn Chicken
1. Season the chicken pieces all over with salt and black pepper.
2. In a shallow dish, combine the flour, garlic powder, and paprika.
3. Beat buttermilk and egg together in another shallow dish. Place the panko in a medium bowl.
4. To dredge chicken pieces, toss a few at a time in the flour mixture.
5. Shake off the excess flour, then coat each piece of chicken in the buttermilk-egg mixture.
6. Let the excess buttermilk drip off, then coat in panko. Place the breaded pieces on a baking sheet or plate while you repeat the process with the remaining chicken.
7. Preheat the air fryer to 400°F. Place the breaded chicken pieces in a single layer in the air fryer basket, making sure they don’t touch each other. (Cook in batches if needed!)
8. Spray the chicken lightly with oil. Cook for 5 minutes. Flip each piece and spray with oil on the other side. Continue cooking for 3 to 5 more minutes or until golden and crispy. Serve immediately with your favorite dipping sauce.
Can I Air Fry Frozen Popcorn Chicken?
Yes! This is a great way to meal prep, too. I recommend freezing the raw breaded chicken pieces rather than leftovers so you don’t overcook them upon reheating.
Freezing popcorn chicken: Place the breaded popcorn chicken bites on a parchment-lined baking sheet in a single layer, then freeze until solid. Transfer the pieces to a freezer-safe airtight container or freezer bag and freeze for up to 3 months.
When you are ready to eat, simply air fry your popcorn chicken from frozen using the directions in the recipe card, adding a few extra minutes to the cooking time as needed.
What To Serve With Air Fryer Popcorn Chicken
If you’re eating this crispy chicken as a snack or appetizer, all you need are some dipping sauces. I’m partial to honey mustard, but BBQ sauce, ranch dressing, ketchup, and hot honey are all fair game.
If you’re turning popcorn chicken into a main dish, crispy air fryer tater tots or air fryer french fries are perfect finger food accompaniments. For other side dishes, try creamy coleslaw, baked beans, and mashed potatoes.
Recipe Tips
- Briefly freeze your chicken breasts (for about 10-15 minutes) before starting. Getting them extra cold will firm them up, making it much easier to dice them into cubes.
- Have a “wet” hand and a “dry” hand when you’re breading the chicken pieces. This way, you’ll coat the meat instead of your fingers. I typically use my right hand to dredge them in flour, my left hand to dip them in the egg mixture and put them in the bread crumbs, and then my right hand again to toss the dry breadcrumbs over the wet chicken.
- To keep batches of popcorn chicken warm, place a wire rack on a baking sheet and in a 250°F oven. When one batch of air-fried popcorn chicken is done, transfer them to the wire rack and continue cooking the rest so everyone’s portion is equally hot and delicious.
Frequently Asked Questions
Allow any leftover popcorn chicken to cool to room temperature, then transfer to an airtight container or zip-top bag. It should keep well in the fridge for 3-5 days.
I personally prefer the air fryer—it’s the best way to re-crisp the breading. Heat it to 350ºF, then air fry in a single layer for about 4-5 minutes or until heated through.
Sure! Toss them in wing sauce, buffalo sauce, or barbecue sauce for a fun, bite-sized, boneless twist on chicken wings. Alternatively, they can be used as a base for other saucy dishes like air fryer orange chicken. Just note that as soon as you toss them in the sauce, the breading will start to lose its crispiness, so you want to wait until the absolute last moment possible.
If you love this recipe try these out!
If you’ve tried this Air Fryer Popcorn Chicken recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Air Fryer Popcorn Chicken
Ingredients
- 1 pound boneless skinless chicken breasts cut into small pieces (450g)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour (60g)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ cup buttermilk (120mL)
- 1 large egg
- 2 cups panko breadcrumbs (112g)
- Olive oil spray
Instructions
- Season the chicken pieces all over with salt and pepper.
- In a shallow dish, combine the flour, garlic powder, and paprika. Beat buttermilk and egg together in another shallow dish. Place the panko in a medium bowl.
- To dredge chicken pieces, toss a few at a time in the flour mixture. Shake off the excess, then coat in buttermilk mixture. Let the excess buttermilk drip off, then coat in panko. Place the breaded pieces on a baking sheet or plate.
- Preheat the air fryer to 400°F.
- Place chicken pieces in a single layer in the air fryer basket, making sure they don’t touch each other. (cook in batches if needed.) Spray lightly with oil.
- Cook for 5 minutes. Flip each piece and spray again with oil. Continue cooking for 3 to 5 more minutes or until golden and crispy. Serve immediately with your favorite dipping sauce.
Notes
- Briefly freeze your chicken breasts (for about 10-15 minutes) before starting. Getting them extra cold will firm them up, making it much easier to dice them into cubes.
- Have a “wet” hand and a “dry” hand when you’re breading the chicken pieces. This way, you’ll coat the meat instead of your fingers. I typically use my right hand to dredge them in flour, my left hand to dip them in the egg mixture and put them in the bread crumbs, and then my right hand again to toss the dry breadcrumbs over the wet chicken.
- To keep batches of popcorn chicken warm, place a wire rack on a baking sheet and in a 250°F oven. When one batch of air-fried popcorn chicken is done, transfer them to the wire rack and continue cooking the rest so everyone’s portion is equally hot and delicious.
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