Homemade Popcorn Chicken is my quick 30-minute snack that comes out crispy, spicy, and full of flavour. Perfect for a quick snack with Indian flavors you won't get anywhere.
I use simple Indian spices for a warm, tasty flavour and a little spice kick, making these better than the KFC-style popcorn chicken. Kids enjoy these homemade popcorn chicken because it's crunchy and fun to eat. Pair it with my chicken fajita rice bowl or this grilled chicken rice bowl for a KFC-style meal.
I like to serve chicken popcorn with evening chai or as a movie-time snack with tomato ketchup, schezwan sauce, chili garlic Mayo, or green chutney. Similar chicken snacks you might like are my homemade chicken nuggets, Hyderabadi chicken majestic, and dragon chicken.
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Why You'll Love This Recipe
- Quick homemade snack: Cooks fast because the pieces are small, so you get quick snacks anytime.
- Crispy, spicy, and flavorful: Turns crispy with a light spicy flavour that feels comforting.
- Easy to customise: I love Indian flavors, but sometimes use a different seasoning like Italian seasoning, Cajun, or Mexican. Your popcorn...your twist.
- Make-ahead recipe: Coat the chicken with spices and breadcrumbs, then keep it in an airtight box or zip-lock bag in the freezer. When you want to cook it, just thaw and fry. Use within a month.
Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken breast: I used medium-sized chicken breast, cut into small bite-sized pieces.
- Ginger-garlic paste: Or substitute with garlic powder.
- Paprika: Gives mild spice. You can use red chili powder or chili flakes. Skip if you prefer less heat.
- Garam masala: I used chicken masala powder from the Everest brand. Swap with Italian or Mexican seasoning.
- Egg: Keeps chicken soft and helps breadcrumbs stick. Can substitute by brining in buttermilk overnight.
- Cornflour/cornstarch: Use all-purpose flour as an alternative.
- Breadcrumbs: I used homemade bread crumbs. Panko or crushed cornflakes can also be used.
How to make Homemade Popcorn Chicken
Step 1: Slice the chicken breasts into small, bite-sized pieces. Marinate with ginger-garlic paste, salt, pepper, paprika, chicken masala powder, cornflour, egg white, and vinegar. Cover with cling wrap and refrigerate for 2 hours for best flavors.
Step 2: Remove the bowl from the refrigerator. Spread breadcrumbs on a wide plate. Take a few chicken pieces at a time and coat them well with the breadcrumbs. Press gently so they stick. Place the coated pieces on a plate.
Step 3: Heat oil in a pan over medium heat. Add a few chicken pieces at a time. Do not stir immediately; fry for about a minute.
Step 4: Now stir and fry until the chicken turns golden and crisp. Remove and serve hot with tomato sauce or your favorite dip.
Recipe Tips
- Marinate chicken for at least 2 hours to soak the flavors and stay tender.
- You can freeze coated chicken in a ziplock for up to a month. Just thaw and fry for quick snacks anytime.
- Heat oil to medium. Too hot cooks outside fast, too low makes it oily. Test by dropping a breadcrumb it should rise slowly.
- Don't stir immediately. Fry a minute first, then stir so breadcrumbs stay on.
- Fry in small batches. Overcrowding makes chicken less crispy.
- Don't skip eggs they keep chicken soft. To skip eggs, brine chicken in buttermilk and salt overnight in the fridge.
Recipe FAQs
Yes, you can. Preheat the oven to 200 degrees Celsius. Line the baking tray with parchment paper. Spray butter or oil over it. Place the chicken coated with breadcrumbs on the tray. Spray some oil on top of it. Bake it for 12 minutes. Flip the chicken pieces. Bake for another 10 minutes. Take it out. Your baked popcorn chicken is ready. But it will be less crispy than fried ones.
Eggs are used to keep the chicken soft and moist. It also binds the breadcrumbs to the chicken. If you want to replace eggs then you have to brine the chicken to keep it soft and moist.
Soak the chicken pieces in buttermilk and salt mixture overnight (cover and keep it in the refrigerator). Then add the seasonings, coat them in breadcrumbs and fry them.
Recipe Card
Homemade Popcorn Chicken
Video
Equipment
- Mixing bowl
- Deep bottom pan/skillet
Ingredients
- 200- gram boneless skinless chicken breasts, cut into small bite-size chunks
- 1 teaspoon ginger-garlic paste
- 1 teaspoon black pepper
- salt to taste
- ½ teaspoon paprika or red chili powder
- 1 teaspoon chicken masala powder or Italian seasoning
- 1 teaspoon cornflour
- 1 egg white
- 1 teaspoon vinegar or lemon juice
- 1 cup breadcrumbs
- oil to deep fry
Instructions
- Slice the chicken breasts into small, bite-sized pieces. Marinate with ginger-garlic paste, salt, pepper, paprika, chicken masala powder, corn flour, egg white, and vinegar. Cover with cling wrap and refrigerate for 2 hours for best flavors.200- gram boneless skinless chicken breasts, cut into small bite-size chunks, 1 teaspoon ginger-garlic paste, 1 teaspoon black pepper, salt to taste, ½ teaspoon paprika or red chili powder, 1 teaspoon chicken masala powder or Italian seasoning, 1 teaspoon cornflour, 1 egg white, 1 teaspoon vinegar or lemon juice
- Remove the bowl from the refrigerator. Spread breadcrumbs on a wide plate. Take a few chicken pieces at a time and coat them well with the breadcrumbs. Press gently so they stick. Place the coated pieces on a plate.1 cup breadcrumbs
- Heat oil in a pan over medium heat. Add a few chicken pieces at a time. Do not stir immediately. Fry for about a minute.
- Now stir and fry until the chicken turns golden and crisp. Remove and serve hot with tomato sauce or your favorite dip
Notes
- Marinate the chicken for at least 2 hours so it absorbs the flavors and stays soft when fried.
- You can also freeze the coated chicken in a ziplock bag for up to a month just thaw and fry when needed.
- Keep the oil medium hot. Very hot oil burns the outside breadcrumbs coating, and low heat makes the pieces oily.
- Test the oil by dropping a breadcrumb if it rises slowly without turning brown fast, the oil is ready.
- After adding chicken to the pan, don't stir right away. Wait a minute so the coating stays on.
- Fry in small batches so the oil stays hot and the popcorn turns crisp.
- Don't skip the egg, as it keeps the chicken moist. If avoiding eggs, brine chicken overnight in buttermilk and salt.
- For baking, heat the oven to 200°C, place the coated chicken on a lined tray with a little oil, bake 12 minutes, flip, and bake 10 minutes more crispy but not as much as frying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Alex
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