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.
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
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
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 125 mg
