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Popcorn Chicken Recipe

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This Popcorn Chicken recipe features crispy and flavorful bite-sized chicken pieces coated with a crunchy cornflakes crust. Perfect as a snack or appetizer, this versatile recipe offers three cooking options: baking, air frying, or deep-frying, catering to different preferences and equipment availability.

Ingredients

Chicken and Coating

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

Egg Wash

  • 2 large eggs
  • 1/4 cup milk

Instructions

  1. Coat Chicken: Place the bite-sized chicken pieces in a bowl or a large ziplock bag. Add the all-purpose flour and shake or stir to evenly coat all pieces with flour. Set aside this coated chicken.
  2. Prepare Egg Mixture: In a separate bowl, whisk together the eggs, milk, salt, freshly ground black pepper, garlic powder, and paprika until combined. In another shallow bowl, place the crushed cornflakes.
  3. Dredge Chicken: Dip each flour-coated chicken piece into the egg mixture, ensuring it is fully submerged and coated. Then transfer it to the crushed cornflakes bowl, gently pressing the cornflake crumbs onto the chicken to adhere well for a crispy crust.
  4. Cook the Chicken - Choose Your Method: You can bake, air fry, or deep-fry the prepared chicken pieces depending on your preference.
  5. To Bake: Preheat your oven to 400°F (205°C). Arrange the coated chicken pieces on a parchment-lined baking sheet. Bake for 10 minutes, then flip each piece and bake for an additional 5 to 8 minutes until golden and cooked through.
  6. To Air Fry: Lightly spray the air fryer basket with nonstick cooking spray. Arrange half the chicken pieces in a single layer. Generously spray the tops with cooking spray. Air fry at 360°F (182°C) for 3 minutes, then flip the pieces, spray again, increase the temperature to 400°F (205°C) and cook for an additional 2 to 3 minutes or until crisp and cooked through.
  7. To Deep Fry: Heat a few inches of vegetable oil in a heavy pot to 350°F (177°C). Fry the chicken pieces in batches to avoid overcrowding. Cook each batch for 3 to 4 minutes until golden brown and fully cooked. Remove and drain on paper towels.
  8. Serve: Serve the popcorn chicken warm with your choice of dipping sauces such as BBQ sauce, hot honey, ranch, or Chick-fil-A sauce for a delicious snack or appetizer.

Notes

  • Lightly crushing the corn flakes helps them stick better and creates a crunchy coating.
  • For extra crispy chicken when baking, you can spray the chicken pieces with cooking spray before baking.
  • Do not overcrowd the air fryer basket or frying pot to ensure even cooking and crispiness.
  • Use a meat thermometer to make sure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • The recipe can be easily doubled for larger gatherings.

Find it online: https://dishcooks.com/popcorn-chicken-recipe/