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This easy homemade popcorn chicken is crispy, juicy, and totally snackable. Bite-sized chicken pieces soak in a simple milk marinade, get coated in seasoned flour, and fry up golden in just 15 minutes.
It’s better than the takeout version, and you control exactly how crunchy it gets.
Ingredients
Chicken
- 600g chicken thighs or chicken breast, cut into bite-sized pieces (1.3 lb)
Marinade
- 240ml milk (1 cup)
- 1 teaspoon salt (5g)
- ½ teaspoon black pepper (2g)
Coating
- 200g plain flour (1⅔ cups)
- 1 teaspoon salt (5g)
- ¾ teaspoon black pepper (3g)
- 1 teaspoon garlic powder (3g)
- 1 teaspoon onion powder (3g)
For Frying
How to Make Popcorn Chicken
Step 1: Marinate the Chicken
In a bowl, mix the milk, salt, and black pepper. Add the chicken pieces and make sure they’re covered. Marinate for at least 30 minutes. The milk helps keep the chicken tender and juicy.
Step 2: Mix the Coating
In a separate bowl, combine the flour, salt, black pepper, garlic powder, and onion powder until evenly mixed.
Step 3: Coat the Chicken
Lift the chicken out of the marinade, letting the excess milk drip off. Toss each piece in the flour mixture and press the coating on firmly. Pressing is what gives you extra crispy edges.
Step 4: Rest the Coating
Let the coated chicken sit for about 5 minutes. This helps the flour stick so it doesn’t fall off in the oil.
Step 5: Heat the Oil
Heat the oil to 175°C (350°F). Use enough oil for the chicken to fry in comfortably, and keep the temperature steady as you cook.
Step 6: Fry in Batches
Fry the chicken in batches for 4 to 6 minutes until golden, crispy, and cooked through. Don’t crowd the pan, since that drops the oil temperature and makes the coating soggy.
Step 7: Drain and Serve
Transfer the chicken to a wire rack or a paper towel-lined tray. Serve hot with your favorite dipping sauce.
Recipe Notes
- Don’t skip the marinade. The milk keeps the chicken tender and helps the coating cling.
- Press the flour on firmly. It makes the crust crispier and keeps it from falling off.
- Rest the coated chicken for 5 minutes before frying so the coating sets.
- Fry in batches. Overcrowding lowers the oil temperature and gives you greasy chicken.
- Drain on a wire rack if you can. It keeps the bottoms crisp.
- Thighs are juicier, breast works too. Cut the pieces to a similar size so they cook evenly.
Storage
Fridge: Store cooled popcorn chicken in an airtight container for up to 3 days.
Freezer: Freeze cooked popcorn chicken for up to 2 months. Reheat directly from frozen in the oven or air fryer.
Reheating: Air fry at 200°C (400°F) for 4 to 6 minutes, or bake at 220°C (425°F) for 8 to 10 minutes. Avoid the microwave if you can, since it softens the coating and makes it soggy.
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Easy homemade popcorn chicken with a tender milk-marinated center and a crispy seasoned coating, ready in 30 minutes.
Ingredients
- 600g chicken thighs or breast, cut into bite-sized pieces
- 240ml milk (1 cup)
- 1 teaspoon salt (marinade) + 1 teaspoon salt (coating)
- ½ teaspoon black pepper (marinade) + ¾ teaspoon black pepper (coating)
- 200g plain flour (1⅔ cups)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Neutral oil, for frying
Instructions
- Mix the milk, salt, and pepper. Add the chicken and marinate for at least 30 minutes.
- Combine the flour, salt, pepper, garlic powder, and onion powder in a separate bowl.
- Coat each piece of chicken in the flour mixture, pressing firmly. Rest for 5 minutes.
- Heat the oil to 175°C (350°F).
- Fry in batches for 4 to 6 minutes until golden, crispy, and cooked through.
- Drain on a wire rack or paper towels and serve hot.
Notes
- Press the coating on firmly for the crispiest result.
- Don’t crowd the pan, or the chicken will turn out greasy.
- Reheat in the air fryer or oven, not the microwave.
Frequently Asked Questions
Can I use chicken breast for popcorn chicken?
Yes. Chicken thighs are juicier, but chicken breast works well too. Cut the pieces evenly and avoid overcooking so the breast stays tender.
Can I air fry popcorn chicken?
Yes. Spray the coated chicken lightly with high heat oil and air fry at 200°C (400°F) for 10 to 14 minutes, shaking the basket halfway through.
How do I make popcorn chicken extra crispy?
Press the flour coating firmly onto the chicken, and let the coated pieces rest for 5 minutes before frying. Fry in batches and drain on a wire rack.
Can I freeze popcorn chicken?
Yes. Freeze cooked popcorn chicken and reheat it directly from frozen in the oven or air fryer. This keeps the coating crisp.
How do I reheat popcorn chicken so it stays crispy?
Use an air fryer at 200°C (400°F) for 4 to 6 minutes, or the oven at 220°C (425°F) for 8 to 10 minutes. Skip the microwave, which makes the coating soggy.
Why does my coating fall off?
The chicken may have been too wet, or the coating wasn’t pressed on firmly. Let the excess marinade drip off, press the flour on well, and rest the coated pieces for 5 minutes before frying.
How do I know when popcorn chicken is cooked?
The pieces should be deep golden and crispy outside, and the chicken should be white all the way through with no pink. Cut one open to check if you’re unsure.
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