Crispy Popcorn Chicken recipe with step-by-step photos and a video recipe. This Homemade Popcorn Chicken is made with simple ingredients and tastes awesome. You can make them quickly within 30 minutes.
If you haven’t tried making popcorn chicken at home yet, I suggest you try it once. They are super crispy & delicious. You can enjoy these homemade popcorn chicken as an evening snack or a starter.
Serve it with tomato sauce, or schezwan sauce, or chili garlic Mayo or green chutney. You can pair it with creamy macaroni salad, or Italian pasta salad.
What is Popcorn Chicken?
Popcorn chicken is small bite-size pieces of chicken that are lightly spiced, breaded, and fried. It was invented by food technologist Gene Gagliardi.
The idea was originated by KFC. It has been periodically available in KFC outlets in the United States. Nowadays, they are available worldwide.
About this recipe
In this recipe post, I am sharing with you how to make crispy popcorn chicken easily at home. They are crispy outside and the chicken is juicy & tender inside.
I have given it an Indian touch by adding chicken masala powder. To substitute it, you can simply season the chicken with Italian seasoning. The rest of the ingredients and process will be the same.
The best part of making this fried chicken is that you can spice it as per your choice. Add some Mexican spices or Italian flavor.
Recipe Features
- Quick & easy to make – You can make it instantly within 30 minutes.
- Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Healthy - Anything made at home is healthier than store-bought. We can control what goes in it. There's no added chemicals and it is fresh.
- Make-ahead recipe – You can make it ahead of time. Coat the raw chicken with spices and breadcrumbs, store it in an airtight container or zip lock bags in the freezer. Whenever needed, just thaw it & deep-fry it. Stays good for a month.
Ingredients and Substitutions
- Chicken – I have used medium-size chicken breast cut into small bite-size chunks to make the popcorn.
- Salt, and black pepper powder
- Ginger-garlic paste - You can substitute it with garlic powder.
- Paprika -You can use normal red chili powder. Skip if you prefer less spicy.
- Garam Masala powder - I have used Chicken Masala Powder. You can substitute it with your favorite herb or classic Italian or Mexican seasoning.
- Egg - Egg helps to keep the chicken soft and juicy. Also, helps to bind the breadcrumbs to the chickne. If you want to substitute it then you have to brine the chicken pieces. Brine it in buttermilk and salt mixture overnight (keep it in the refrigerator).
- Cornflour – Alternatively, you can also use all-purpose flour (Maida) in the same quantity.
- Bread crumbs – I have used homemade bread crumbs. You can make it quickly at home within 15 minutes. It helps the chicken to be crispy. You can also use Panko breadcrumbs or crushed corn flakes.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Crispy Popcorn Chicken (Step-by-step Photos)
Preparations:
- Slice the chicken breasts into small, bite-size chunks.
- In a mixing bowl, combine chicken, ginger-garlic paste, salt, pepper, paprika, chicken masala powder, cornflour, egg white, and vinegar. Cover with a cling wrap and refrigerate for 2 hours.
- After 2 hours, take out the bowl from the refrigerator.
- Spread some bread crumbs in a wide plate.
- Take out the chicken pieces (a few at a time) and coat it nicely with the breadcrumbs.
- Gently press the breadcrumbs to the chicken pieces so that it sticks to it.
- Keep it aside on a plate.
Frying the Popcorn Chicken
- Heat oil in a pan over medium heat.
- Add a few chicken pieces. Do not stir it immediately. Let it fry for a minute.
- Stir and fry until it is crisp and golden.
- Remove and place it on a plate lined with kitchen tissue to drain away excess oil.
- Serve popcorn chicken immediately with tomato sauce or your favorite dip.
Tips & Tricks to make Crispy Popcorn Chicken
- Marinating the chicken for atleast two hours is important. The chicken soaks all the flavors and it tastes so good. Also, it keeps the chicken soft and tender when you deep fry it.
- Once you coat the raw chicken with the spices and breadcrumbs, transfer it to a ziplock bag and freeze to use it later. It stays good in the freezer for a month. Just thaw and deep fry it.
- While frying, make sure the oil is medium hot. If it is too hot, chicken pieces will fry quickly from outside and will remain uncooked from inside.
- If the oil is not hot enough then the chicken pieces will soak the oil and will become oily.
- To check the exact temperature of oil, drop a bread crumb in hot oil. If it rises without getting brown quickly then the oil is ready.
- After adding chicken to the pan, do not stir it immediately. Let the chicken fry for a minute and then stir and fry it. Otherwise, the breadcrumbs will come out and get mixed in oil.
- Fry the chicken pieces in small batches. Do not overcrowd the pan. It will reduce the temperature of oil and the popcorn will not be crisp.
- Do not skip eggs in the recipe. It helps to keep the chicken soft and moist.
- If you want to substitute eggs then you have to brine the chicken pieces. Brine it in buttermilk and salt mixture overnight (cover and keep it in the refrigerator).
Frequently Asked Questions
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.
If you like this recipe, you may also like these other amazing Snacks recipes:
- Chicken Nuggets
- Corn Fritters
- Crispy Potato Nuggets
- Poha Cutlet
- Chicken Club Sandwich
- Chicken Mayo Sandwich
Storage Suggestions:
- It tastes better when served immediately. After 30 minutes, the popcorn will not remain crisp. So, do not try to store it once fried.
- You can coat the raw chicken in spices and breadcrumbs. Transfer it to a zip-lock bag or an airtight container. Freeze it. Stays good for a month. Whenever needed, thaw it and fry it.
Serving Suggestions:
Serve it hot with tomato sauce, chili-garlic Mayo, or with your favorite dip.
Variations that you can try:
- You can add seasoned breadcrumbs to these crunchy popcorn chickens.
- You can use Italian or Mexican seasoning instead of chicken masala powder.
- Simply add garlic powder, paprika, salt, pepper, egg, and dried oregano to the raw chicken pieces. Then coat it in breadcrumbs & fry it.
If you make this recipe, please leave a comment and a starred review below.
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Recipe Card
Recipe Card
Crispy Popcorn Chicken Recipe | Homemade Popcorn Chicken
Equipment
- Mixing bowl
- Deep bottom pan/skillet
Ingredients
- 200- gram boneless chicken 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 Italan seasoning
- 1 teaspoon cornflour
- 1 egg white
- 1 teaspoon vinegar or lemon juice
- 1 cup breadcrumbs
- oil to deep fry
Instructions
Preparations:
- Slice the chicken breasts into small, bite-size chunks.
- In a mixing bowl, combine chicken, ginger-garlic paste, salt, pepper, paprika, chicken masala powder, cornflour, egg white, and vinegar. Cover with a cling wrap and refrigerate for 2 hours.
Frying the Popcorn Chicken
- Heat oil in a pan over medium heat.
- Add a few chicken pieces. Do not stir it immediately. Let it fry for a minute.
- Stir and fry it until crisp and golden.
- Remove and place it on a plate lined with kitchen tissue to drain away excess oil.
- Serve popcorn chicken immediately with tomato sauce or your favorite dip.
Video
Notes
- Marinating the chicken for atleast two hours is important. The chicken soaks all the flavors and it tastes so good. Also, it keeps the chicken soft and tender when you deep fry it.
- Once you coat the raw chicken with the spices and breadcrumbs, transfer it to a ziplock bag and freeze, to use later. It stays good in the freezer for a month. Just thaw and deep fry it.
- While frying, make sure the oil is medium hot. If it is too hot, chicken pieces will fry quickly from outside and will remain uncooked from inside.
- If the oil is not hot enough then the chicken pieces will soak oil and will become oily.
- To check the exact temperature of oil, drop a bread crumb in hot oil. If it rises without getting brown quickly then the oil is ready.
- After adding chicken to the pan, do not stir it immediately. Let the chicken fry for a minute then stir and fry it. Otherwise, the breadcrumbs will come out and get mixed in oil.
- Fry the chicken pieces in small batches. Do not overcrowd the pan. It will reduce the temperature of the oil and the popcorn will not be crisp.
- Do not skip eggs in the recipe. It helps to keep the chicken soft and moist.
- If you want to substitute eggs then you have to brine the chicken pieces. Brine it in buttermilk and salt mixture overnight (cover and keep it in the refrigerator).
- You can bake the popcorn chicken. 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. Drizzle some oil on top of it. Bake it for 12 minutes. Flip the chicken pieces. Bake for 10 minutes. Take it out. Your Baked Chicken Popcorn is ready. But it will be less crispy than fried ones.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Alex
Super