Crispy Popcorn Chicken Recipe

This recipe creates delicious bite-sized popcorn chicken that’s perfect for dipping in your favorite sauce.


  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch cubes)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 1 1/2 cups panko breadcrumbs
  • Canola oil for frying
  • Salt, to taste


  1. In a large bowl, toss the chicken pieces with the flour, paprika, garlic powder, onion powder, and black pepper. Season with salt to taste.
  2. In a separate bowl, whisk the egg.
  3. Set up a dredging station: place the flour mixture in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.
  4. Dredge the chicken pieces in the flour mixture, shaking off any excess. Dip them into the beaten egg, letting any excess drip off. Finally, coat the chicken generously in the panko breadcrumbs, pressing gently to adhere.
  5. Heat enough canola oil in a large pot or Dutch oven over medium heat to reach 350°F (175°C).
  6. Fry the chicken in batches for 2-3 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pot, as this can lower the oil temperature.
  7. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Season with additional salt, if desired.
  8. Serve hot with your favorite dipping sauces, such as ranch dressing, honey mustard, or sweet and sour sauce.

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