Popcorn Chicken Crispy Bites

This hearty popcorn chicken recipe has been my family's go-to snack for movie nights and quick dinners. The bite-sized pieces are perfectly crispy on the outside while remaining juicy and tender inside, making them irresistible for both kids and adults.

I first created this recipe when my children were going through a picky eating phase. The small, crispy bites were an instant hit, and now they request this popcorn chicken weekly for our family movie nights.

Ingredients

• Boneless skinless chicken breast: adds lean protein and takes on flavors beautifully. Look for fresh chicken with a pinkish color and no strong odor.
• Milk: helps tenderize the chicken and creates a moist base for the coating to adhere to.
• Sour cream: adds tanginess and helps create an extra tender texture in the chicken. Full fat works best for flavor.
• All purpose flour: creates the foundation of our crispy coating. Regular unbleached flour works perfectly.
• Panko breadcrumbs: provide that signature extra crunch. These Japanese breadcrumbs are lighter and airier than regular breadcrumbs.
• Salt: enhances all the flavors in the recipe. I recommend kosher salt for best results.
• Onion powder: gives depth of flavor without adding texture. Make sure yours is fresh and not clumped.
• Black pepper: adds a subtle heat and complexity to the coating.
• Garlic powder: brings aromatic flavor to the coating. Fresh garlic would burn during frying.
• Cayenne pepper: allows you to control the heat level. Even a small amount adds wonderful warmth.
• Vegetable oil: with a high smoke point is essential for proper frying temperature without burning.

Step-by-Step Instructions

Prepare the Chicken:

Pound chicken breast into thin pieces using a meat mallet. This tenderizes the meat and ensures even cooking. Then cut into small, uniform cubes about 1-inch in size. The uniformity helps everything cook at the same rate.

Create the Marinade:

Combine milk and sour cream in a bowl, whisking until smooth. This tangy mixture will tenderize the chicken and help the coating adhere. Add the chicken pieces and salt, then stir until each piece is fully coated. Allow to marinate while you prepare the coating.

Make the Coating Mixture:

Whisk together flour, panko breadcrumbs, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a large bowl. Make sure all spices are evenly distributed throughout the dry ingredients. This seasoned mixture creates that perfect savory crust.

Coat the Chicken:

Take each piece of marinated chicken and thoroughly coat it in the panko mixture. Press gently to ensure the coating adheres well to all sides. Place the coated pieces on a clean plate or baking sheet without overcrowding.

Heat the Oil:

Pour vegetable oil into a heavy pot to a depth of about 2 inches. Heat over high heat until it reaches approximately 350°F. If you don't have a thermometer, test by dropping a small breadcrumb into the oil. It should sizzle immediately and float to the top.

Fry the Chicken:

Carefully add chicken pieces to the hot oil in small batches. Avoid overcrowding as this will lower the oil temperature and result in soggy chicken. Fry until golden brown and crispy, about 3-4 minutes per batch. The internal temperature should reach 165°F.

Drain and Cool:

Remove fried chicken using a slotted spoon and place on a wire rack positioned over a baking sheet. This allows excess oil to drip away while maintaining crispiness. Let cool slightly before serving.

Serve and Enjoy:

Arrange your crispy popcorn chicken on a serving plate alongside your favorite dipping sauces. Serve immediately while hot and crunchy for the best experience.

Save This

The panko breadcrumbs are truly the secret ingredient in this recipe. I discovered their magic after years of making homemade chicken nuggets with regular breadcrumbs. The difference in crunchiness is remarkable, and my family immediately noticed the improvement when I switched to panko.

Make Ahead and Storage

This popcorn chicken stays remarkably crispy when stored properly. After cooking, allow the pieces to cool completely on the wire rack. Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place in a 375°F oven for 10 minutes rather than using the microwave, which can make the coating soggy.

Dipping Sauce Suggestions

The versatility of this popcorn chicken truly shines when paired with different dipping sauces. My family favorites include honey mustard, buffalo sauce, ranch dressing, and sweet chili sauce. For a homemade option, try mixing equal parts mayonnaise and sriracha with a squeeze of lime juice. This creates a spicy, creamy sauce that complements the crispy chicken perfectly.

Healthier Variations

While traditionally deep fried, this popcorn chicken can be adapted for air frying or oven baking. For air fryer popcorn chicken, spray the coated pieces with cooking oil and cook at 400°F for about 8 minutes, shaking halfway through. For oven baking, arrange on a parchment lined baking sheet and bake at 425°F for 15 minutes, flipping once. The texture will be slightly different but still delicious with significantly less oil.

Common Queries

→ How do I make the chicken extra crispy?

For crispier chicken, be sure to use panko breadcrumbs and thoroughly coat each piece. Fry in hot oil and avoid overcrowding the pan, so the coating stays crunchy.

→ Can I use chicken thighs instead of breasts?

Yes, boneless and skinless chicken thighs can be used for a juicier texture. Just trim excess fat and chop into even cubes for consistent cooking.

→ What dipping sauces pair well?

Classic pairings include honey mustard, ranch, spicy mayo, or barbecue sauce. Feel free to serve with your favorite dip for extra flavor.

→ Is air frying an option?

Yes, you can air fry the coated chicken pieces at 400°F for about 10-12 minutes, shaking halfway, though texture may be slightly less crisp than deep-fried.

→ How do I keep the chicken tender?

Marinating the chicken in milk and sour cream helps maintain juiciness. Avoid overcooking and use small, even-sized pieces for best results.