Crispy Popcorn Chicken with Dipping Sauce Recipe

Introduction

Popcorn chicken is a fun and crispy bite-sized treat that’s perfect for snacking or serving as a main dish. This recipe offers a crunchy cornflake coating that creates an irresistible texture paired with tender, juicy chicken inside.

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (about 2-3 large breasts)
• 2 large eggs
• ¼ cup milk
• 1 cup all-purpose flour
• 4 ½ cups corn flakes cereal, lightly crushed
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon paprika

Instructions

1. Step 1: Place the bite-sized chicken pieces in a bowl or ziplock bag and add the flour. Stir or shake well to coat each piece completely. Set aside.
2. Step 2: In a separate bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until combined.
3. Step 3: Place the crushed corn flakes in another shallow bowl. Dip each flour-coated chicken piece into the egg mixture, then press it gently into the corn flakes to fully coat.
4. Step 4: Choose your cooking method:
5. Bake: Arrange the coated chicken pieces on a parchment-lined baking sheet. Bake at 400°F for 10 minutes, then flip and bake for another 5-8 minutes until cooked through.
6. Air Fry: Spray the air fryer basket with nonstick cooking spray. Place half of the chicken pieces in a single layer and spray the tops with cooking spray. Air fry at 360°F for 3 minutes. Flip, spray the tops again, increase temperature to 400°F, and cook for 2-3 more minutes until crispy and cooked through.
7. Deep-fry: Heat vegetable oil in a pot to 350°F. Fry chicken pieces in batches for 3-4 minutes until golden and cooked through. Drain on paper towels.
8. Step 5: Serve warm with your favorite dipping sauces like BBQ, Hot Honey, ranch, or Chick-fil-A sauce.

Tips & Variations

• Lightly crushing the corn flakes instead of finely grinding them helps maintain a nice crunchy texture.
• For extra flavor, add a pinch of cayenne pepper to the egg mixture for a subtle kick.
• If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• Try using panko breadcrumbs mixed with corn flakes for an even crispier crust.

Storage

Store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F for 5-7 minutes or air fry at 350°F for 3-4 minutes to regain crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add slightly more moisture and flavor. Just ensure they are cut into small bite-sized pieces like the breasts.

Is it necessary to use corn flakes for the coating?

Corn flakes provide a unique crunch and flavor, but you can substitute with crushed crackers, panko, or breadcrumbs if needed. Each will give a slightly different texture.

Crispy Popcorn Chicken with Dipping Sauce Recipe

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★★★★★

4.8 from 121 reviews

• Author: Elara
• Total Time: 25-33 minutes
• Yield: Approximately 4 servings 1x

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Description

This Popcorn Chicken recipe offers bite-sized, crispy-coated chicken pieces that can be baked, air fried, or deep-fried for a crunchy, flavorful snack or meal. Coated in a seasoned flour and egg mixture, then encrusted with crushed cornflakes, these chicken bites are versatile and perfect served with your favorite dipping sauces.

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Ingredients

Scale 1x2x3x

Chicken

• 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (about 2–3 large breasts)

Wet Ingredients

• 2 large eggs
• ¼ cup milk

Dry Ingredients

• 1 cup all-purpose flour
• 4 ½ cups corn flakes cereal, lightly crushed
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon paprika

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Instructions

1. Coat Chicken: Place chicken pieces in a bowl or ziplock bag and add the flour, stirring or shaking to coat completely. Set aside.
2. Prepare Egg Mixture: In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika. Set aside. In another shallow bowl, place the crushed cornflakes.
3. Dredge Chicken: Dip each flour-coated chicken piece into the egg mixture, then press it gently into the cornflake crumbs to coat thoroughly.
4. Choose Cooking Method: Opt to bake, air fry, or deep-fry the prepared chicken according to your preference.
5. Bake: Arrange the coated chicken on a parchment-lined baking sheet. Bake at 400°F (200°C) for 10 minutes. Flip the pieces and bake for another 5-8 minutes until fully cooked.
6. Air Fry: Spray the bottom of the air fryer basket with nonstick cooking spray. Arrange half the chicken pieces in a single layer and spray the tops with cooking spray. Air fry at 360°F for 3 minutes. Flip chicken, spray the tops again, increase temperature to 400°F, and cook for an additional 2-3 minutes until crisp and cooked through.
7. Deep Fry: Heat vegetable oil in a pot to 350°F. Working in batches, lower the chicken into the oil and fry for 3-4 minutes until golden and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
8. Serve: Serve the popcorn chicken warm with dipping sauces such as BBQ, Hot Honey, ranch, or Chick-fil-A sauce.

Notes

• You can easily adjust seasoning to taste; add cayenne pepper for spice.
• Ensure chicken pieces are uniform in size for even cooking.
• For extra crispiness when baking, lightly spray chicken with cooking spray before baking.
• If air frying, do not overcrowd the basket to allow proper air circulation and crisping.
• Leftover popcorn chicken can be refrigerated for up to 3 days and reheated in the oven.

• Prep Time: 15 minutes
• Cook Time: 10-18 minutes depending on cooking method
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: popcorn chicken, crispy chicken bites, baked chicken nuggets, air fryer chicken, deep-fried chicken, party snacks, kid-friendly recipes