Name: Air Fryer Popcorn Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts, cut into small pieces (450g); ½ teaspoon salt; ½ teaspoon ground black pepper; ½ cup all-purpose flour (60g); 1 teaspoon garlic powder; 1 teaspoon paprika; ½ cup buttermilk (120mL); 1 large egg; 2 cups panko breadcrumbs (112g); Olive oil spray

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This Air Fryer Popcorn Chicken is one of my favorite ways to make crispy, bite-sized chicken without deep frying. I coat small pieces of chicken breast in a seasoned flour mixture, buttermilk, and crunchy panko breadcrumbs before cooking them in the air fryer until golden and crisp.

I love serving these little chicken bites while they’re hot with a favorite dipping sauce. They also work wonderfully in wraps, salads, lunch bowls, or as an easy family dinner.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 pound boneless skinless chicken breasts, cut into small pieces (450g)

½ teaspoon salt

½ teaspoon ground black pepper

½ cup all-purpose flour (60g)

1 teaspoon garlic powder

1 teaspoon paprika

½ cup buttermilk (120mL)

1 large egg

2 cups panko breadcrumbs (112g)

Olive oil spray

Directions

I start by seasoning the chicken pieces evenly with salt and ground black pepper.

In a shallow dish, I combine the all-purpose flour, garlic powder, and paprika. In a second shallow dish, I whisk the buttermilk and egg together. I place the panko breadcrumbs in a third shallow bowl.

I work with a few pieces of chicken at a time. First, I dredge them in the seasoned flour and shake off the excess. Then I dip them into the buttermilk mixture and allow any extra liquid to drip away.

Next, I coat each piece thoroughly with panko breadcrumbs, gently pressing the crumbs onto the chicken when needed. I transfer the breaded pieces to a clean plate or baking sheet.

I preheat my air fryer to 400°F (200°C).

I arrange the breaded chicken in a single layer in the air fryer basket, making sure the pieces don’t overlap. If my air fryer basket is small, I cook the chicken in batches instead of overcrowding it.

I lightly spray the tops of the chicken pieces with olive oil and air fry them for 5 minutes.

I flip each piece, lightly spray the other side with olive oil, and continue cooking for another 3 to 5 minutes, until the coating is crisp and golden and the chicken is completely cooked through.

I serve the popcorn chicken immediately while it’s hot and crispy, usually with a favorite dipping sauce.

Servings and Timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Calories: Approximately 445 kcal per serving

I keep in mind that the exact cooking time can vary slightly depending on the size of my chicken pieces and the model of air fryer I’m using. I make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Variations

For a spicy version, I add cayenne pepper or chili powder to the flour mixture. I can also mix a little hot sauce into the buttermilk mixture when I want more heat throughout the breading.

For extra seasoning, I like adding onion powder, dried herbs, smoked paprika, or a little seasoned salt to the flour. Parmesan can also be mixed into the panko for a savory, cheesy crust.

When I want a different texture, I use crushed cornflakes instead of some or all of the panko breadcrumbs. They create an especially crunchy coating in the air fryer.

I can also make this recipe with boneless, skinless chicken thighs. I cut them into similarly sized pieces so that everything cooks as evenly as possible.

Storage/Reheating

I store leftover popcorn chicken in an airtight container in the refrigerator for up to 3 to 4 days. I let the chicken cool before putting it away so excess steam doesn’t make the breading unnecessarily soggy.

For reheating, I prefer using the air fryer because it helps restore the crispy coating. I place the chicken in a single layer and reheat it at about 350°F (175°C) for a few minutes, until hot and crisp again.

I can also freeze cooked popcorn chicken. Once the pieces have cooled completely, I freeze them in a single layer before transferring them to a freezer-safe container or bag. This helps prevent the pieces from sticking together.

FAQs

Why isn’t my air fryer popcorn chicken crispy?

I usually find that overcrowding is the biggest reason the coating doesn’t become crispy. I arrange the chicken in a single layer with some room for air to circulate. I also use a light coating of olive oil spray, which helps the panko turn golden and crunchy.

Can I use chicken thighs instead of chicken breasts?

Yes. I can substitute boneless, skinless chicken thighs for the chicken breasts. I cut the thighs into small, evenly sized pieces and cook them until they reach a safe internal temperature of 165°F (74°C).

Do I need to preheat the air fryer?

I prefer to preheat my air fryer because putting the chicken into a hot basket helps the coating start crisping immediately. It also helps me get more consistent cooking results between batches.

Can I make popcorn chicken ahead of time?

Yes. I can bread the chicken ahead of time and keep it refrigerated for a short period before cooking. For the crispiest texture, however, I prefer air frying it shortly before serving.

What can I serve with Air Fryer Popcorn Chicken?

I like serving it with dipping sauces such as ranch, barbecue sauce, honey mustard, buffalo sauce, or ketchup. For a complete meal, I can pair it with fries, roasted vegetables, coleslaw, salad, or add the crispy chicken pieces to wraps and grain bowls.

Conclusion

Air Fryer Popcorn Chicken is an easy way for me to make crispy, juicy chicken bites without dealing with a pot of frying oil. The combination of seasoned flour, buttermilk, and panko creates a crunchy coating, while the air fryer keeps the cooking process quick and convenient.

I especially like this recipe for busy weeknights because it takes only about 25 minutes from start to finish. Whether I serve it as a family dinner, tuck it into wraps, add it to salads, or simply put out a bowl with dipping sauces, these golden chicken bites are an easy recipe I can come back to whenever I’m craving something crispy.

📖 Recipe:

Air Fryer Popcorn Chicken

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Low Fat

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Description

Crispy, juicy bite-sized chicken breast coated in seasoned flour, buttermilk, and crunchy panko, then cooked until golden in the air fryer. A quick family-friendly meal, snack, or appetizer that's ready in about 25 minutes.

Instructions

Season the chicken pieces evenly with salt and ground black pepper.
Combine the flour, garlic powder, and paprika in a shallow dish. In a second shallow dish, whisk together the buttermilk and egg. Place the panko breadcrumbs in a third shallow dish.
Working with a few pieces at a time, dredge the chicken in the seasoned flour and shake off the excess. Dip into the buttermilk mixture and let the excess drip away.
Coat each piece thoroughly with panko breadcrumbs, gently pressing the crumbs onto the chicken as needed. Transfer the breaded chicken to a clean plate or baking sheet.
Preheat the air fryer to 400°F (200°C).
Arrange the breaded chicken in a single layer in the air fryer basket without overlapping. Cook in batches if necessary.
Lightly spray the chicken with olive oil and air fry for 5 minutes.
Flip the chicken pieces, lightly spray the other side with olive oil, and air fry for another 3 to 5 minutes, until crisp and golden and the chicken reaches an internal temperature of 165°F (74°C).
Serve immediately while hot and crispy with your favorite dipping sauce.

Notes

Avoid overcrowding the air fryer basket so hot air can circulate and crisp the breading.

For a spicy version, add cayenne pepper or chili powder to the flour or hot sauce to the buttermilk mixture.

For extra flavor, add onion powder, dried herbs, smoked paprika, seasoned salt, or grated Parmesan to the breading.

Crushed cornflakes can replace some or all of the panko for an extra-crunchy coating.

Boneless, skinless chicken thighs can be substituted for chicken breasts; cut them into evenly sized pieces and cook to 165°F (74°C).

Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.

Reheat in a single layer in the air fryer at about 350°F (175°C) for a few minutes until hot and crispy.

Cooked popcorn chicken can be frozen after cooling completely. Freeze the pieces in a single layer before transferring them to a freezer-safe container or bag.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Air Fryer
Cuisine: American